Creamed Potatoes and Peas

Creamed Potatoes and Peas

Ingredients:

2 lbs baby potatoes (or red potatoes), peeled and cubed

2 cups frozen peas (or fresh, blanched)

4 tbsp butter

1/4 cup all-purpose flour

2 cups milk (whole milk or half-and-half for richer flavor)

1/2 cup heavy cream (optional, for extra creaminess)

1 tsp salt (adjust to taste)

1/2 tsp black pepper

1/4 tsp garlic powder (optional)

1/4 tsp onion powder (optional)

Fresh parsley, chopped (for garnish)

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Instructions:

1. Cook the potatoes

Place cubed potatoes in a large pot, cover with water, add a pinch of salt, and bring to a boil.

Cook until fork-tender (about 10–12 minutes). Drain and set aside.

2. Cook the peas

If using frozen peas, add them to the potatoes during the last 2–3 minutes of boiling.

If using fresh peas, blanch them separately until just tender.

3. Make the cream sauce

In a large skillet or saucepan, melt the butter over medium heat.

Stir in flour and whisk constantly for 1–2 minutes to make a smooth roux.

Slowly whisk in the milk (and cream, if using), stirring until the sauce thickens and is smooth.

4. Season and combine

Add salt, pepper, garlic powder, and onion powder. Taste and adjust.

Gently stir in the cooked potatoes and peas until coated with the creamy sauce.

5. Serve

Garnish with fresh parsley and serve warm as a comforting side dish.

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✨ Tips:

For a richer flavor, substitute part of the milk with chicken broth.

You can also sauté a little onion in the butter before adding flour for extra depth.

Leftovers reheat well, just add a splash of milk to loosen the sauce.