Creamed Potatoes and Peas

Here’s a classic, comforting recipe for Creamed Potatoes and Peas—a simple side dish that’s creamy, buttery, and full of flavor.

Creamed Potatoes and Peas Recipe

Ingredients:

• 2 cups diced potatoes (Yukon Gold or red potatoes work well)

• 1 cup green peas (fresh or frozen)

• 2 tablespoons butter

• 2 tablespoons all-purpose flour

• 1 cup milk (whole or 2%)

• ½ cup heavy cream (optional, for extra richness)

• Salt and pepper, to taste

• Optional: chopped fresh parsley or dill for garnish

Instructions:

1. Cook the potatoes:

   • In a pot of salted water, boil the diced potatoes until just tender (about 10–12 minutes). Drain and set aside.

2. Cook the peas:

   • If using fresh peas, cook in boiling water for 2–3 minutes. If using frozen, simply thaw or cook briefly. Drain and set aside.

3. Make the cream sauce:

   • In a medium saucepan, melt the butter over medium heat.

   • Stir in the flour and cook for 1–2 minutes to form a roux (don’t let it brown).

   • Gradually whisk in the milk (and cream if using), stirring constantly until the mixture thickens (about 3–5 minutes).

4. Combine everything:

   • Add the cooked potatoes and peas to the cream sauce.

   • Stir gently to coat without breaking up the potatoes.

   • Season with salt and pepper to taste.

5. Serve:

   • Spoon into a serving bowl and sprinkle with fresh herbs if desired.

Tips:

• For added flavor, you can sauté some diced onion or garlic in the butter before adding the flour.

• Leftovers reheat well on the stovetop with a splash of milk.