Creamed Peas and Potatoes
Creamed Peas and Potatoes is the ultimate comfort food side dish that combines tender baby potatoes and sweet, vibrant peas in a creamy, velvety sauce. This recipe is a timeless classic, featuring a rich roux made with butter and flour, blended seamlessly with milk and heavy cream for a luscious texture. Infused with a hint of sugar and seasoned to perfection with salt and pepper, this dish achieves a delightful balance of savory and subtly sweet flavors. Quick to prepare with a 35-minute total time, it’s a crowd-pleaser that pairs beautifully with roasted meats or hearty main courses. Garnished with a sprinkle of fresh parsley, it’s a rustic yet elegant addition to any dinner table, perfect for both weeknight meals and special occasions.
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Recipe Information
Ingredients
- 1.5 pounds baby potatoes
- 2 cups frozen peas
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups milk
- 0.5 cups heavy cream
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.5 teaspoons granulated sugar
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Wash the baby potatoes thoroughly and cut any larger ones in half to ensure even cooking. Leave the smaller ones whole.
Place the potatoes in a large pot and cover them with water. Add a pinch of salt to the water.
Bring the pot to a boil over medium-high heat and cook the potatoes until fork-tender, about 12-15 minutes. Drain and set aside.
In the same pot, bring 2 cups of water to a boil and add the frozen peas. Cook for 2-3 minutes until tender and bright green. Drain and set aside.
In a medium saucepan, melt the butter over medium heat.
Once melted, whisk in the flour to create a roux. Cook the mixture for 1-2 minutes, stirring constantly, until it begins to bubble but doesn't brown.
Gradually whisk in the milk, about 1/4 cup at a time, to avoid lumps. Continue whisking until the mixture thickens, about 3-4 minutes.
Stir in the heavy cream, salt, black pepper, and granulated sugar. Cook for an additional 2 minutes, stirring occasionally.
Add the cooked potatoes and peas to the cream sauce and gently fold them together to coat evenly.
Reduce the heat to low and let the mixture simmer for 2-3 minutes to allow the flavors to meld together.
Taste and adjust the seasoning with more salt or pepper if needed.
Transfer the creamed peas and potatoes to a serving dish and garnish with chopped fresh parsley, if desired.
Serve warm and enjoy this comforting dish as a side to your favorite main course.
Nutrition Facts
Calories |
1818 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.0 g | 113% | |
| Saturated Fat | 51.4 g | 257% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 257 mg | 86% | |
| Sodium | 2650 mg | 115% | |
| Total Carbohydrate | 209.4 g | 76% | |
| Dietary Fiber | 26.4 g | 94% | |
| Total Sugars | 48.7 g | ||
| Protein | 50.1 g | 100% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 801 mg | 62% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 4445 mg | 95% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
