Creamed Potatoes and Peas is a classic comfort food side dish that combines tender baby potatoes and sweet peas in a rich, creamy sauce. This recipe is simple to make and pairs perfectly with roasted meats, fried chicken, or a fresh salad. With its creamy texture and subtle flavors, it’s a timeless favorite that’s sure to please both kids and adults alike.
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For the Potatoes and Peas
- 1 1/2 lbs (680 g) baby potatoes, halved or quartered if large
- 2 cups (300 g) fresh or frozen peas
- 1 tsp salt (for boiling water)
For the Cream Sauce
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 2 cups (480 ml) whole milk
- 1/2 cup (120 ml) heavy cream (optional, for extra richness)
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp black pepper
- 1/4 cup (25 g) grated Parmesan cheese (optional, for extra flavor)
For Garnish
- Chopped fresh parsley or dill (optional)
Directions
Step 1: Cook the Potatoes and Peas
- Bring a large pot of salted water to a boil. Add the baby potatoes and cook for 12-15 minutes, or until tender when pierced with a fork.
- During the last 2 minutes of cooking, add the peas to the pot. Drain the potatoes and peas and set aside.
Step 2: Make the Cream Sauce
- In a large skillet or saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes, stirring constantly, to eliminate the raw flour taste.
- Gradually whisk in the milk and heavy cream (if using). Bring the mixture to a gentle simmer, stirring frequently, until it thickens, about 3-5 minutes.
- Stir in the garlic powder, onion powder, salt, black pepper, and Parmesan cheese (if using). Adjust seasoning to taste.
Step 3: Combine and Serve
- Add the cooked potatoes and peas to the cream sauce. Gently stir to coat the vegetables evenly.
- Heat the mixture for 2-3 minutes, stirring occasionally, until warmed through.
- Transfer to a serving dish and garnish with chopped fresh parsley or dill if desired. Serve hot.
Notes
- Potato options: Baby red or Yukon Gold potatoes work best for their creamy texture, but any waxy potato will do.
- Make-ahead: Prepare the sauce and cook the potatoes and peas in advance. Combine and reheat just before serving.
- Variations: Add crispy bacon bits, sautéed onions, or mushrooms for added flavor.
Why This Recipe Works
The combination of tender potatoes and sweet peas with a luscious, creamy sauce creates a dish that’s both comforting and versatile. The subtle seasoning enhances the natural flavors of the vegetables without overpowering them, making it a perfect complement to a variety of main courses.
Conclusion
Creamed Potatoes and Peas is a simple, satisfying side dish that brings together classic ingredients in a rich and creamy way. Whether for a holiday feast or a cozy family dinner, this dish is a timeless addition to any table. Try it today and enjoy the comforting flavors of this beloved classic!
Frequently Asked Questions
Can I make the Creamed Potatoes and Peas ahead of time, and if so, how should I store and reheat them?
Yes, you can absolutely make this dish ahead! Prepare the cream sauce and cook the potatoes and peas separately. Store the sauce in an airtight container in the refrigerator for up to 3 days. Store the cooked potatoes and peas in a separate container. When ready to serve, gently reheat the cream sauce in a saucepan over medium-low heat, then add the potatoes and peas, stirring until heated through, about 5-7 minutes. You may need to add a splash of milk to thin the sauce if it has thickened too much during storage.
What are some good substitutions for the baby potatoes and peas if I don’t have them on hand?
If you don’t have baby potatoes, you can substitute with Yukon Gold or red potatoes, diced into 1-inch pieces. You may need to adjust the cooking time to ensure they are tender. For the peas, you can use frozen peas instead of fresh, which are added during the last 2 minutes of the potato cooking time. Canned peas can also be used, but drain them well before adding them to the sauce, as they tend to be softer and may require less cooking time. The ratio remains the same, approximately 2 cups of peas.
How do I know when the potatoes and peas are perfectly cooked?
The potatoes are done when they are easily pierced with a fork; they should be tender but not falling apart. The peas are cooked when they turn bright green and are tender-crisp. For the sauce, it’s ready when it has thickened enough to coat the back of a spoon, and it should be simmering gently. The entire dish is ready when the potatoes and peas are heated through in the sauce, and the flavors have melded together, typically about 2-3 minutes after combining.
Can I double or triple this recipe for a larger crowd?
Yes, you can easily scale up this recipe. For a doubled recipe, use a larger pot for boiling the potatoes and peas and a larger skillet or saucepan for the cream sauce. For a tripled recipe, consider cooking the potatoes and peas in batches to avoid overcrowding the pot. You may need to slightly increase the cooking time for both the potatoes and the sauce. Adjust seasonings to taste as you go.
What are the nutritional highlights of this Creamed Potatoes and Peas recipe?
This dish provides a good source of carbohydrates from the potatoes, offering energy. Peas are a good source of fiber and vitamins like vitamin K, vitamin C, and several B vitamins. The milk and heavy cream contribute calcium and protein. The optional Parmesan cheese adds a small amount of protein and calcium as well. The dish provides a balance of nutrients, making it a satisfying and wholesome side.
Creamed Potatoes and Peas
A delightful side dish featuring creamy potatoes and fresh peas, perfect for any meal.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 2 pounds Yukon Gold potatoes peeled and diced
- 1 cup peas fresh or frozen
- 3 tablespoons butter
- 0.5 cup heavy cream
- 1 teaspoon salt to taste
- 0.5 teaspoon black pepper freshly ground
Instructions
Preparation Steps
- Boil the potatoes in a large pot of salted water until tender, about 15 minutes.
- In a saucepan, melt the butter and add the peas, cooking until heated through.
- Drain the potatoes and return to the pot. Add the heavy cream, butter, salt, and pepper. Mash until smooth.
- Stir in the cooked peas and adjust seasoning if necessary. Serve warm.
Notes
This dish pairs well with roasted chicken or grilled steak.
