Creamed Potatoes and Peas Recipe
Tender potatoes and sweet peas in a silky, lightly seasoned cream sauce. A cozy, classic side ready for any meal.
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Servings:
Ingredients
Main Ingredients
- 1.75 lb Yukon Gold potatoes peeled and cut into 3/4-inch cubes
- 1.25 cup green peas frozen is fine; thaw slightly
- 3.5 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 1.75 cup whole milk warmed
- 0.25 cup heavy cream
- 0.5 cup yellow onion finely chopped
- 1.5 tsp garlic minced
- 1.25 tsp kosher salt plus more to taste
- 0.5 tsp black pepper freshly ground
- 0.125 tsp ground nutmeg optional
- 2 tbsp fresh parsley chopped, for garnish
Instructions
Preparation Steps
- Cover potatoes with cold salted water in a large pot. Bring to a boil and cook until fork-tender, 10–12 minutes.
- Drain potatoes well and set aside. Keep warm.
- Melt butter in a wide saucepan over medium heat. Soften onion until translucent, 4–5 minutes.
- Stir in garlic and cook just until fragrant, about 30 seconds.
- Sprinkle in flour and whisk to form a paste. Cook the roux 1–2 minutes, stirring.
- Slowly whisk in warm milk, then cream, until smooth. Simmer, whisking, until thick enough to coat a spoon, 3–5 minutes.
- Fold in peas and simmer until bright and tender, 2–3 minutes.
- Add potatoes and gently toss to coat. Season with salt, pepper, and nutmeg. Sprinkle with parsley and serve.
Notes
For extra flavor, swap half the milk with chicken or vegetable broth and finish with a squeeze of lemon. Make it ahead: cool, cover, and refrigerate up to 2 days; rewarm gently with a splash of milk to loosen.
This recipe is an original creation inspired by classic Creamed Potatoes and Peas Recipe flavors. All ingredient ratios and instructions are independently developed.