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.

Once the potatoes are tender, drain them and return them to the pot. Pour the creamy sauce over the potatoes, folding gently to coat the potatoes evenly without mashing them, unless you prefer a smoother texture.

If using frozen peas, add them directly to the pot and let simmer on low for 3-4 minutes until they are warm. If using fresh peas, steam them separately until just tender and then add them to the pot to preserve their vibrant color and texture.

Season with salt and pepper to taste. Serve the creamed potatoes and peas hot, garnished with freshly chopped parsley for a burst of color and freshness.

Variations & Tips:

For a bit of spice, add a pinch of cayenne pepper or a dash of mustard to the cream sauce.

Enhance the richness by substituting half the milk with heavy cream, or lighten it up with low-fat milk and a butter substitute.

Adding fresh mint to the peas can introduce a refreshing, herbal flavor that’s especially nice in the warmer months.

Cheese enthusiasts can stir in some grated Parmesan or cheddar to the sauce for extra flavor and creaminess.

Roasting the potatoes instead of boiling them can add depth to the dish, providing a robust flavor and a firmer texture that pairs excellently with the creamy sauce.

This Creamed Potatoes and Peas recipe is not just food; it’s a celebration of simplicity and flavor, perfect for making any meal feel like home. Enjoy crafting this delightful dish that’s sure to become a beloved staple at your family gatherings.