Creamed Potatoes and Peas: A Step-by-Step Guide
Creamed Potatoes and Peas is a timeless dish that evokes the warmth of home with every spoonful. This classic comfort food combines the simple goodness of tender potatoes and sweet peas in a rich, creamy sauce, creating a side dish that’s both satisfying and subtly elegant. Perfect for family dinners, holiday gatherings, or any occasion that calls for a touch of homely comfort, this recipe is a testament to the power of simple ingredients to produce profound flavors. Whether you’re a novice cook or a seasoned chef, Creamed Potatoes and Peas is an effortless way to bring a bit of nostalgic warmth to your table.
Why You’ll Love Creamed Potatoes and Peas:
- Comforting Flavors: A perfect blend of hearty potatoes, sweet peas, and creamy sauce that comforts the soul.
- Versatile Side Dish: Pairs beautifully with a wide range of main courses, from roasted meats to grilled fish.
- Simple Ingredients: Made with pantry staples for an easy, fuss-free preparation.
- Family Favorite: Loved by both adults and children, making it a reliable choice for family meals.
Ingredients Notes For Creamed Potatoes and Peas:
- Potatoes: Small, waxy potatoes like Yukon Gold or red potatoes are ideal for their tender texture and ability to hold their shape.
- Peas: Fresh peas are wonderful when in season, but frozen peas can also be used for convenience and year-round availability.
- Sauce: A simple white sauce made from butter, flour, milk, and seasonings provides the creamy base. For a richer sauce, you can substitute half of the milk with cream.
- Seasonings: Salt, pepper, and a hint of nutmeg or garlic powder can be added to enhance the flavors.
Recipe Steps:
- Prepare the Potatoes: Peel and dice the potatoes into uniform pieces. Boil in salted water until just tender, then drain.
- Cook the Peas: If using fresh peas, blanch them briefly in boiling water. For frozen peas, simply thaw and drain.
- Make the White Sauce: In a saucepan, melt butter over medium heat. Whisk in flour to create a roux, then gradually add milk, stirring constantly until the sauce thickens. Season with salt, pepper, and a pinch of nutmeg or garlic powder, to taste.
- Combine: Add the cooked potatoes and peas to the sauce, gently folding them in until evenly coated and heated through.
- Serve: Adjust seasoning if necessary and serve warm as a comforting side dish.
Storage Options:
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat: Warm gently on the stove or in the microwave, adding a splash of milk if the sauce has thickened too much upon cooling.
Creamed Potatoes and Peas: A Step-by-Step Guide
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.
