Creamed Potatoes and Peas: A Step-by-Step Guide

Creamed Peas and Potatoes is a timeless recipe that brings together tender peas and buttery potatoes in a rich, creamy sauce. This dish is the perfect side for any meal, offering a balance of texture and flavor that’s simply irresistible. Whether you’re cooking for a family dinner or a special occasion, this recipe will quickly become a favorite at your table. It’s a comforting classic that’s both easy to make and deeply satisfying.

A Family Favorite: How Creamed Peas and Potatoes Became a Tradition in Our Home

Every time I make this creamed peas and potatoes dish, it takes me back to my childhood. My grandmother used to make this for Sunday dinners, and it was always the first dish to disappear from the table. When I introduced it to my husband, he fell in love with it too. Now, it’s a staple in our home, especially during the colder months when we crave something warm and comforting. The creamy sauce, the tender peas, and the perfectly cooked potatoes make this dish unforgettable. It’s become a tradition for us, and I’m sure it will for you too.

Why You’ll Love Creamed Peas and Potatoes

• Comfort Food Classic: This dish brings a nostalgic, comforting taste that reminds you of home-cooked meals.
• Easy to Prepare: With just a few simple ingredients, this recipe comes together quickly and easily.
• Versatile Side Dish: It pairs well with almost any main course, from roasted meats to vegetarian entrees.
• Crowd-Pleaser: This is a dish that everyone loves, making it perfect for family dinners or gatherings.

Ingredients Notes For Creamed Peas and Potatoes

• New Potatoes: Small, tender potatoes work best, but you can use any type of potato cut into bite-sized pieces.
• Green Peas: Fresh or frozen peas are ideal for this recipe. If using canned peas, be sure to drain them well.
• Heavy Cream: Adds richness to the sauce. You can substitute with half-and-half for a lighter version.
• Butter: Adds flavor and helps create the creamy sauce.
• Flour: Used to thicken the sauce.
• Onions: Optional, but finely chopped onions add depth to the flavor.
• Fresh Dill or Parsley: For a touch of freshness, add a sprinkle of fresh herbs.

Step-by-Step Recipe for Creamed Peas and Potatoes

1. Cook the Potatoes: In a large pot, boil 1 pound of new potatoes until tender. Drain and set aside.
2. Cook the Peas: In a separate pot, cook 1 cup of green peas until tender. Drain and set aside.
3. Make the Cream Sauce: In a large skillet, melt 2 tablespoons of butter over medium heat. Add 1/4 cup of finely chopped onions (if using) and cook until softened. Stir in 2 tablespoons of flour and cook for 1-2 minutes until lightly golden. Gradually whisk in 1 cup of heavy cream until the sauce is smooth and thickened.
4. Combine and Heat: Add the cooked potatoes and peas to the cream sauce. Stir gently to coat everything in the sauce. Season with salt, pepper, and fresh dill or parsley to taste.
5. Serve: Transfer to a serving dish and enjoy this comforting side dish with your favorite meal.

Storage Options

• Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezing: Creamed dishes generally don’t freeze well, as the texture of the cream can change. It’s best to enjoy this dish fresh.
• Reheating: Reheat on the stovetop over low heat, stirring occasionally, until warmed through. You can add a splash of milk or cream if the sauce has thickened too much.

Variations & Substitutions

• Add Bacon: For extra flavor, add cooked, crumbled bacon to the dish before serving.
• Cheesy Version: Stir in 1/2 cup of grated cheddar cheese into the sauce for a cheesy twist.
• Lighten It Up: Use half-and-half instead of heavy cream for a lighter version of the dish.
• Herb Variations: Try adding fresh thyme or chives for a different herbaceous flavor.

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Frequently Asked Questions

Q1: Can I use canned peas in this recipe?
A1: Yes, but make sure to drain them well to avoid adding extra moisture to the sauce.

Q2: What’s the best way to thicken the sauce if it’s too thin?
A2: If the sauce is too thin, you can mix a little more flour with some cold cream or milk and stir it into the sauce until it thickens.

Q3: Can I make this dish ahead of time?
A3: Yes, you can prepare the dish and reheat it before serving, but the texture is best when served fresh.

Q4: What can I serve with creamed peas and potatoes?
A4: This dish pairs well with roasted chicken, grilled pork chops, or a simple green salad.

Q5: How do I prevent the sauce from curdling?
A5: Keep the heat low and stir constantly when adding the cream to prevent curdling. If it starts to separate, whisk in a bit more cream or milk until it smooths out.

Creamed Potatoes and Peas: A Step-by-Step Guide

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Servings: 0

Ingredients

 

• ▢ 1 pound small potatoes such as baby Yukon Gold or red potatoes, peeled and cut into 1-inch cubes
• ▢ Salt and pepper to taste
• ▢ 1 cup fresh or frozen peas
• ▢ 2 tablespoons unsalted butter
• ▢ 2 tablespoons all-purpose flour
• ▢ 1 1/2 cups whole milk
• ▢ 1/2 teaspoon onion powder optional for added flavor
• ▢ 1/4 teaspoon garlic powder optional for added flavor
• ▢ 1 tablespoon fresh parsley chopped (optional for garnish)

Instructions

Cook the Potatoes:

• Place the cubed potatoes in a medium saucepan and cover with water. Add a pinch of salt. Bring to a boil over medium-high heat, then reduce the heat to medium-low and simmer until the potatoes are just tender, about 10-15 minutes. Be careful not to overcook.

Add the Peas:

• If using fresh peas, add them to the potatoes during the last 3 minutes of cooking. If using frozen peas, add them during the last minute. Drain the potatoes and peas in a colander and set aside.

Make the Cream Sauce:

• In the same saucepan, melt the butter over medium heat. Stir in the flour to create a roux, cooking for 1-2 minutes until bubbly but not browned.
• Gradually whisk in the milk, ensuring there are no lumps. Add onion powder and garlic powder if using. Cook, stirring constantly, until the sauce thickens, about 5 minutes. Season with salt and pepper to taste.

Combine Potatoes and Peas with Sauce:

• Return the drained potatoes and peas to the saucepan with the cream sauce. Gently stir to coat the vegetables in the sauce. Cook for an additional 1-2 minutes on low heat until everything is heated through.

Serve:

• Transfer the creamed potatoes and peas to a serving dish. Garnish with chopped fresh parsley, if desired. Adjust the seasoning with more salt and pepper to taste before serving.