Here’s a classic Creamed Potatoes and Peas recipe — a comforting, creamy side dish perfect for spring or any time you crave something hearty and nostalgic.
Creamed Potatoes and Peas
🕒 Prep Time: 15 min
🕒 Cook Time: 25 min
🍽️ Serves: 4–6
Ingredients:
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2 cups baby potatoes (or red/yellow potatoes), halved or quartered if large
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1½ cups frozen peas (or fresh, if available)
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2 tbsp butter
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2 tbsp all-purpose flour
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1¼ cups milk (whole milk preferred)
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½ cup heavy cream (optional for extra richness)
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Salt and freshly ground black pepper, to taste
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½ tsp garlic powder (optional)
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¼ tsp onion powder (optional)
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Fresh parsley or chives for garnish (optional)
Instructions:
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Cook the Potatoes:
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In a medium saucepan, cover the potatoes with cold water.
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Add a pinch of salt and bring to a boil.
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Reduce heat and simmer until tender, about 12–15 minutes.
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Drain and set aside.
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Cook the Peas:
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If using frozen peas, place them in a strainer and rinse with warm water, or briefly cook in boiling water for 2 minutes, then drain.
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If using fresh peas, boil for 3–5 minutes until tender.
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Make the Cream Sauce:
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In a large skillet or saucepan, melt the butter over medium heat.
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Whisk in the flour and cook for 1–2 minutes, stirring constantly, until golden (this makes a roux).
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Slowly whisk in the milk (and cream, if using), stirring constantly to avoid lumps.
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Add garlic powder, onion powder (if using), and season with salt and pepper.
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Simmer gently for 3–5 minutes, until thickened.
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Combine & Serve:
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Add the cooked potatoes and peas to the cream sauce.
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Stir gently to coat everything evenly and heat through (2–3 minutes).
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Taste and adjust seasoning as needed.
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Garnish with chopped parsley or chives if desired.
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Tips:
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For a slightly tangy flavor, stir in a teaspoon of Dijon mustard or a splash of lemon juice.
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Want it cheesy? Add ¼ cup grated Parmesan or cheddar to the sauce.