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.

Ingredients

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

1. 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.
2. 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

3. 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.
4. 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.
5. Stir in the garlic powder, onion powder, salt, black pepper, and Parmesan cheese (if using). Adjust seasoning to taste.

Step 3: Combine and Serve

6. Add the cooked potatoes and peas to the cream sauce. Gently stir to coat the vegetables evenly.
7. Heat the mixture for 2-3 minutes, stirring occasionally, until warmed through.
8. 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!

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Creamed Potatoes and Peas

A delightful side dish featuring creamy potatoes and fresh peas, perfect for any meal.

Prep : 10 Total : 25 minutes

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Ingredients

  

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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.