Easy Classic Creamed Potatoes with Peas Recipe
If you’re looking to add a creamy, comforting side dish to your dinner repertoire, then our easy classic creamed potatoes with peas recipe is just what you need. This dish seamlessly marries the earthiness of potatoes with the subtle sweetness of peas, providing a delightful balance that will please any palate. In just a few simple steps, you’ll have a rich and delicious dish that perfectly complements any main course.
Growing up, this dish was a staple at our family gatherings. I vividly remember gathering around the table on Sunday afternoons, the comforting aroma wafting from the kitchen as my grandmother prepared this creamy delight. It was always the highlight of our meals, especially during the colder months, bringing warmth and joy to our family reunions. This recipe, handed down through generations, has been a cherished part of our family’s culinary tradition.
Why You’ll Love This Recipe
This recipe combines simplicity with flavor, making it a must-have for any home cook. It’s easy to prepare, requiring minimal ingredients, and it comes together quickly, making it perfect for busy weeknights. The creamy texture coupled with the sweetness of peas and the heartiness of potatoes makes it a comforting, crowd-pleasing side dish. Whether you’re hosting a holiday feast or a casual dinner, this dish shines, offering a classic taste that never goes out of style.
Ingredients Notes
The beauty of this recipe lies in its simplicity. Opt for high-quality russet or Yukon Gold potatoes for the best texture and flavor. Fresh or frozen peas work equally well, allowing flexibility based on what’s available. Opt for heavy cream for a luxuriously creamy finish—though milk can be substituted for a lighter version. Add a pinch of nutmeg to enhance the dish’s depth of flavor. Fresh parsley adds a pop of color and freshness to the final presentation.
Recipe Steps
Step 1
Begin by peeling and cubing the potatoes into even chunks. Place them in a pot filled with water, season with salt, and bring to a boil. Cook until the potatoes are fork-tender, then drain and set aside.
Step 2
In the same pot, melt some butter on low heat and add flour to make a roux. Stir continuously until the roux is light golden in color, which should take about 1-2 minutes.
Step 3
Slowly whisk in heavy cream, ensuring that the mixture remains smooth without any lumps. Keep stirring until the cream thickens slightly.
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Step 4
Gently fold the cooked potatoes and peas into the creamy sauce. Allow them to heat through, ensuring that they are fully coated in the sauce.
Step 5
Finish the dish by seasoning with salt, pepper, and a hint of nutmeg. Garnish with fresh parsley before serving to add a touch of freshness and color.
Storage Options
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, place the potatoes and peas in a saucepan on low heat, adding a splash of milk if necessary to loosen the sauce. For longer storage, freeze the dish in a freezer-safe container for up to three months. Thaw overnight in the refrigerator before reheating.
Variations & Substitutions
For a healthier twist, substitute heavy cream with coconut milk, which adds a unique flavor while maintaining creaminess. To cater to a vegan diet, use plant-based butter and milk alternatives. You can also experiment with adding different herbs like thyme or dill for additional depth of flavor. Throw in some cooked bacon pieces or ham for a meaty variation that makes the dish heartier.
Serving Suggestions
This dish pairs wonderfully with roasted meats such as chicken or beef, making it an ideal side for a Sunday roast. Serve it alongside a crisp garden salad for a balanced meal, or enjoy it solo as a comforting and satisfying vegetarian dish.
Frequently Asked Questions
Can I make this dish ahead of time? Yes! You can prepare the entire dish up to two days in advance. Keep it refrigerated and reheat just before serving, adding a splash of milk or cream to bring back the original consistency.
What type of potatoes works best? Russet or Yukon Gold potatoes are the best choices due to their ability to hold their shape while achieving a creamy texture. Avoid waxy potatoes as they might not blend well into the creamy sauce.
Can I use dried peas instead of fresh or frozen? It’s best to use fresh or frozen peas for this recipe, as dried peas require a longer cooking time and a different preparation method. If you must use dried peas, pre-cook them thoroughly before incorporating them into the dish.
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Easy Classic Creamed Potatoes with Peas Recipe
Ingredients
Main Ingredients
- 1.5 pounds potatoes peeled and diced
- 1 cup peas fresh or frozen
- 0.5 cup heavy cream or whole milk
- 2 tablespoons butter unsalted
- 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.
- Add peas and cook for an additional 3-4 minutes.
- Drain the potatoes and peas and return to the pot.
- Add butter, heavy cream, salt, and pepper. Mash until creamy and well combined.
Notes
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