Creamed Potatoes and Peas

 Description

Creamed Potatoes and Peas is a cozy, homestyle side dish that pairs tender baby potatoes with sweet green peas, all enveloped in a silky cream sauce. This classic comfort food has roots in traditional Southern and Midwestern kitchens, where fresh spring peas and new potatoes were often enjoyed together. It’s rich, creamy, slightly sweet from the peas, and satisfying without being too heavy. Perfect for weeknight dinners, holidays, or whenever you crave old-fashioned comfort.

 Ingredients For Creamed Potatoes and Peas

• 1 ½ lbs baby potatoes (red or gold, quartered)

• 1 ½ cups fresh or frozen peas

• 2 tbsp unsalted butter

• 2 tbsp all-purpose flour

• 2 cups whole milk (warm)

• ½ cup heavy cream (optional for richness)

• ½ tsp salt (or to taste)

• ¼ tsp black pepper

• ¼ tsp garlic powder (optional)

• ¼ tsp onion powder

• ⅛ tsp nutmeg (optional, for warmth)

• Fresh parsley, chopped (for garnish)

‍ Instructions

1. Cook Potatoes:

   • Place the potatoes in a large pot, cover with salted water, and bring to a boil.

   • Cook until tender (about 12–15 minutes). Drain and set aside.

2. Cook Peas:

   • If using fresh peas, blanch in boiling water for 2–3 minutes until tender.

   • If frozen, simply thaw in warm water. Drain and set aside.

3. Make 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 form a roux.

   • Slowly add the warm milk while whisking to avoid lumps.

   • Simmer for 3–4 minutes until thickened. Stir in cream, salt, pepper, and optional seasonings.

4. Combine & Serve:

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

   • Stir gently to coat evenly. Simmer for 2–3 minutes to absorb flavors.

   • Garnish with fresh parsley and serve warm.

 Servings

• Serves: 6 people

• Serving Size: About 1 cup

 Nutritional Info (per serving, approx.)

• Calories: 210 kcal

• Protein: 6 g

• Carbohydrates: 28 g

• Fat: 9 g

• Fiber: 5 g

• Sugars: 6 g

• Sodium: 210 mg

 Notes

• Baby red or Yukon gold potatoes work best for a creamy texture.

• For a lighter version, use half-and-half or whole milk only.

• Can be made ahead—store in the fridge and reheat gently with a splash of milk.

 Tips

• Don’t overcook potatoes; they should hold shape in the sauce.

• For extra flavor, add a pinch of dried thyme or fresh dill.

• If sauce gets too thick, whisk in a little more milk before serving.

 Benefits

• Potatoes provide potassium and fiber for digestion and heart health.

• Peas are rich in protein, vitamins C & K, and antioxidants.

• Milk & cream offer calcium and vitamin D for bone health.

• Together, they make a balanced, hearty, and satisfying dish.

❓ Q & A

Q1: Can I use canned peas?
Yes, but they may be softer and less sweet than fresh or frozen peas. Add them at the end to avoid mushiness.

Q2: How do I make this gluten-free?
Use cornstarch or a gluten-free flour blend instead of all-purpose flour.

Q3: Can I add meat?
Yes, diced ham or crispy bacon pairs beautifully with this dish.

Q4: How long does it keep?
Refrigerate in an airtight container for up to 3 days. Reheat gently with a splash of milk.

Q5: Is this a main dish or side dish?
Traditionally served as a side, but you can enjoy it as a light main with bread or salad.