There’s something undeniably comforting about Creamed Potatoes and Peas. This timeless side dish brings together tender, buttery potatoes with the sweetness of fresh green peas, all enveloped in a velvety cream sauce. It’s the kind of recipe that feels both nostalgic and elegant—perfect for family dinners, spring gatherings, or as a hearty side at any holiday table. Its creamy texture, vibrant colors, and balanced flavors make it truly irresistible.
---
Ingredients and Their Roles
Potatoes (2 lbs, diced into cubes) – The foundation of the dish, providing hearty texture and a mild, starchy base that absorbs the cream sauce beautifully. Waxy potatoes like red or Yukon Gold work best because they hold their shape.
Green Peas (2 cups, fresh or frozen) – Add a burst of natural sweetness and color, balancing the richness of the cream sauce.
Butter (4 tablespoons) – Creates the base for the roux, adding richness and a luxurious, velvety mouthfeel.
All-Purpose Flour (3 tablespoons) – Helps thicken the sauce, turning it from runny to luscious and creamy.
Milk (2 cups, warmed) – Provides the creamy texture and smooth consistency of the sauce. Whole milk is best for flavor, but 2% works as well.
Heavy Cream (½ cup) – Elevates the richness of the dish, giving it a decadent finish.
Salt (1 ½ teaspoons, or to taste) – Brings out the natural flavors of the potatoes and peas.
Black Pepper (½ teaspoon) – Adds gentle warmth and depth.
Fresh Parsley (2 tablespoons, chopped) – Brightens the dish with fresh herbal notes and a pop of color.
---
Step-by-Step Instructions
1. Prepare the Potatoes: Place the diced potatoes in a large pot, cover with cold salted water, and bring to a boil. Cook until fork-tender, about 10–12 minutes. Drain and set aside.
2. Blanch the Peas: If using fresh peas, blanch them in boiling water for 2–3 minutes until bright green and tender. If using frozen peas, simply thaw and set aside.
3. Make the Cream Sauce: In a large skillet or saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1–2 minutes to eliminate the raw flour taste.
4. Add the Milk and Cream: Slowly whisk in the warmed milk, a little at a time, until smooth. Add the heavy cream and continue whisking until the sauce thickens and coats the back of a spoon, about 5 minutes.
5. Season the Sauce: Stir in salt and pepper, adjusting to taste.
6. Combine the Vegetables: Gently fold the cooked potatoes and peas into the cream sauce, making sure they’re evenly coated.
7. Finish with Fresh Parsley: Sprinkle chopped parsley on top for freshness and color. Serve warm.
---
Why This Recipe is Loved
Comforting & Classic – A dish that reminds many of Sunday dinners and family gatherings.
Balanced Flavors – The starchy potatoes, sweet peas, and creamy sauce create a perfect harmony.
Versatile Side Dish – Works with everything from roast chicken to baked ham.
---
Pro Tips for Perfect Creamed Potatoes and Peas
Choose the Right Potatoes: Yukon Golds or red potatoes hold their shape best without turning mushy.
Warm Your Milk: Adding cold milk can cause the sauce to seize. Warm milk ensures a smooth, lump-free sauce.
Don’t Overcook the Peas: They should remain vibrant green and slightly firm, not mushy.
Make Ahead: The dish can be prepared a day ahead—just reheat gently, adding a splash of milk if the sauce thickens too much.
---
Serving Suggestions
Pair with roast chicken, turkey, or baked ham for a classic dinner.
Serve alongside grilled salmon or pork chops for a hearty weeknight meal.
Add crusty garlic bread and a crisp green salad to balance the richness.
---
Final Thoughts
Creamed Potatoes and Peas is more than just a side dish—it’s a celebration of simple ingredients transformed into something deeply comforting and satisfying. With its creamy texture, vibrant peas, and buttery potatoes, it’s the kind of recipe that never goes out of style. Easy enough for weeknights yet elegant
enough for special occasions, this dish is sure to win a permanent spot in your recipe collection.
0 comments:
Post a Comment