Step 2: Cook the Peas
While the potatoes are cooking, prepare the peas. If you’re using fresh peas, blanch them in boiling water for about 2–3 minutes until bright green and tender, then drain. For frozen peas, simply rinse under warm water to thaw, then set aside.
Step 3: Make the Cream Sauce
In a saucepan, melt the butter over medium heat. Once melted, whisk in the flour to create a smooth paste (roux). Cook for 1–2 minutes, whisking constantly, to remove the raw flour taste.
Gradually add the warm milk, a little at a time, whisking well after each addition to avoid lumps. Once all the milk is incorporated, allow the sauce to simmer gently until it thickens, about 5 minutes. Stir in the heavy cream if using, then season with salt, pepper, and a pinch of nutmeg.
Step 4: Combine Potatoes and Peas
Add the cooked potatoes and peas to the cream sauce. Stir gently to coat everything evenly, being careful not to break the potatoes. Let the mixture cook together on low heat for another 3–4 minutes, allowing the flavors to meld.
Step 5: Serve and Enjoy
Transfer the creamed potatoes and peas to a serving bowl. Sprinkle with chopped fresh parsley for a pop of color and freshness. Serve warm alongside roasted meats, baked chicken, or even as part of a vegetarian meal.
Tips for the Best Results
- Texture choice: For a smoother dish, mash some of the potatoes before adding them to the cream sauce.
- Flavor boost: Add a sautéed shallot or a clove of garlic to the butter before making the roux.
- Make ahead: The dish can be prepared a few hours in advance and reheated gently with a splash of milk.
Why You’ll Love This Dish
Creamed potatoes and peas are more than just a side—they’re a nostalgic reminder of home cooking. The creamy base balances the earthiness of the potatoes with the natural sweetness of the peas, creating a harmony of flavors that appeals to both kids and adults.
Whether served at a festive holiday table or as part of a simple weekday dinner, this recipe proves that comfort food doesn’t have to be complicated.
Would you like me to also create a lighter version of this recipe (with less cream and butter) for everyday meals, or keep it as the indulgent classic?
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