Creamed Peas and Potatoes is a classic comfort food side dish made with tender baby potatoes and sweet green peas in a rich, creamy white sauce. It’s simple, hearty, and perfect for pairing with grilled meats, roasts, or enjoying on its own.
🥔🌿 Creamed Peas and Potatoes Recipe
Ingredients:
- 1 lb baby potatoes (red or Yukon gold work well)
- 1 ½ cups green peas (fresh or frozen)
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 ½ cups milk (whole milk or half-and-half for richness)
- Salt and black pepper, to taste
- Optional: 1 tsp sugar (enhances the sweetness of peas)
- Optional garnish: fresh dill, chives, or parsley
Instructions:
- Boil the potatoes:
- Wash and halve (or quarter) the baby potatoes if large.
- Place in a pot, cover with cold water, add salt, and boil until fork-tender (about 15–20 minutes).
- In the last 2–3 minutes of cooking, add the peas to the pot to cook together.
- Drain and set aside.
- Make the cream sauce:
- In a medium saucepan, melt the butter over medium heat.
- Stir in the flour and cook for 1–2 minutes, whisking constantly to form a roux (don’t let it brown).
- Gradually whisk in the milk. Cook and stir until the sauce thickens (about 3–5 minutes).
- Season with salt, pepper, and sugar if using.
- Combine:
- Add the cooked potatoes and peas to the cream sauce.
- Stir gently to coat everything in the sauce. Let it simmer together for 2–3 minutes to absorb flavor.
- Serve warm, topped with chopped fresh herbs if desired.
📝 Notes & Variations:
- Use baby red potatoes for color and texture.
- For extra flavor, sauté onion or garlic in the butter before adding flour.
- Add cooked bacon or ham for a heartier dish.
- Use vegetable broth + cream for a dairy-free version with plant-based cream.