Creamed Potatoes and Peas

There’s something comforting about creamy, buttery potatoes mixed with sweet tender peas. This dish is the perfect blend of rustic simplicity and rich flavor—bringing a taste of classic country cooking to your table. It works as a hearty side dish for roasted meats, grilled chicken, or even as a light vegetarian main course when paired with a fresh salad.

Ingredients

• 2 lbs red potatoes – boiled until fork tender, then cubed or sliced
• ¼ cup unsalted butter
• 3 Tbsp all-purpose flour
• 1 ½ tsp salt (adjust to taste)
• ¼ tsp black pepper
• 1 ½ cups milk (whole milk works best for creaminess, but 2% will do)
• 1 ½ cups fresh or frozen peas (if frozen, thaw slightly before adding)
• Optional garnish: fresh parsley or chives, chopped

Instructions

1. Prepare the Potatoes:

• Boil red potatoes in salted water until fork tender (about 15–20 minutes).
• Drain, allow to cool slightly, then cut into bite-sized cubes or thick slices. Set aside.

1. Make the Cream Sauce (White Sauce):

• In a large skillet or saucepan, melt the butter over medium heat.
• Whisk in the flour, stirring constantly for 1–2 minutes to make a smooth roux (this removes the raw flour taste).
• Gradually whisk in the milk, a little at a time, until smooth and slightly thickened.

1. Season:

• Add the salt and pepper. Taste and adjust as needed.

1. Add Vegetables:

• Stir in the peas and cook for 3–5 minutes, until tender and bright green.
• Gently fold in the cooked potatoes, coating them evenly with the creamy sauce.

1. Finish & Serve:

• Allow everything to simmer together for 5 minutes on low heat so the flavors meld.
• Sprinkle with fresh parsley or chives before serving.

Tips & Variations

• For extra richness, stir in ½ cup heavy cream with the milk.
• Add a pinch of nutmeg for a classic touch to creamy sauces.
• For a cheesy twist, melt in ½ cup shredded cheddar or parmesan before adding the peas and potatoes.
• Use baby new potatoes if available—they add a lovely buttery flavor.

Serving Suggestions

• Serve alongside roast chicken, baked ham, or meatloaf.
• Pair with a fresh green salad for a lighter vegetarian meal.
• Leftovers reheat beautifully in a skillet with just a splash of milk to loosen the sauce. warm, old-fashioned dish like this deserves to be passed down and shared—so if you’re enjoying these recipes, don’t forget to keep coming back for more. Thank you for keeping these classic flavors alive!