Creamed Potatoes and Peas

Creamed potatoes and peas is a dish that resonates deeply with the traditions of American Midwestern cuisine. This comforting, wholesome side dish marries the creamy, indulgent texture of potatoes with the sweet pop of peas, delivering a pleasing contrast that complements any meal. It’s the kind of recipe that brings a sense of nostalgia and warmth to your dining table, perfect for gatherings or a quiet family dinner.

Ideal for spring and summer, when you’re looking for something satisfying yet simple, this recipe shines alongside a variety of main dishes. Whether it’s alongside a roast chicken, a succulent pork chop, or even a tender steak, creamed potatoes and peas add a touch of homely delight. It also pairs beautifully with lighter proteins like grilled fish, making it versatile enough to suit any palate. For those who prefer plant-based meals, it stands up wonderfully next to a hearty veggie burger or a savory slice of nut loaf.

Servings: 4-6

INGREDIENTS:

1.5 pounds of potatoes, peeled and cubed

1 cup of fresh or frozen peas

3 tablespoons of butter

3 tablespoons of all-purpose flour

1 cup of milk (whole or 2% for added richness)

1/2 teaspoon of salt, or to taste

1/4 teaspoon of black pepper, or to taste

Fresh parsley, chopped (optional for garnish)

DIRECTIONS:

Start by boiling the cubed potatoes in a large pot of salted water until tender, about 15 minutes.

While the potatoes are boiling, prepare your cream sauce. In a medium saucepan, melt the butter over medium heat. Whisk in the flour to form a smooth paste and cook for 1-2 minutes to remove the raw flour taste.

Gradually add the milk to your roux (the butter-flour mixture), whisking constantly to ensure the sauce is smooth and lump-free. Continue cooking until it thickens into a creamy sauce, about 5 minutes …