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Creamed Potatoes and Peas Recipe

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4.3 from 33 reviews

Creamed Potatoes and Peas is a comforting side dish featuring tender baby red potatoes and sweet peas in a rich, creamy sauce made from butter, flour, milk, and cream. This dish is easy to prepare in about 30 minutes, perfect for pairing with your favorite main course and bringing a delicious, creamy texture to your meal.

  • Total Time: 30 minutes
  • Yield: 5 servings

Ingredients

Vegetables

  • 1 pound baby red potatoes
  • 1 cup frozen peas (or fresh, see note)

Sauce

  • 4 Tablespoons butter
  • 1/4 cup all-purpose flour
  • 1 cup milk
  • 1/4 cup heavy cream (or half and half)
  • 1 teaspoon chicken bouillon
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Prepare the potatoes: Wash and cut the baby red potatoes into bite-size pieces. Place them in a pot of boiling water and cook until they are fork-tender, about 5-8 minutes. Be careful not to overcook so they maintain some firmness. Drain the potatoes in a colander and set aside.
  2. Make the roux: In the same pot, melt the butter over medium heat. Stir in the flour and cook for about 1 minute, stirring constantly to form a smooth paste.
  3. Add milk and seasonings: Slowly whisk in the milk, ensuring the mixture stays smooth without lumps. Continue to cook and stir until the sauce thickens slightly. Add the chicken bouillon paste, freshly ground black pepper, and a small amount of salt to taste.
  4. Incorporate cream: Stir in the heavy cream or half and half until the sauce reaches a gravy-like consistency.
  5. Adjust seasoning and consistency: Taste the sauce and add additional salt, pepper, or bouillon paste if desired for a bolder flavor. If the sauce is too thick, add a splash more milk to thin it to your preferred consistency.
  6. Combine and serve: Gently fold the cooked potatoes and frozen peas into the cream sauce, making sure they are well coated. Serve the creamed potatoes and peas warm as a comforting side dish.

Notes

  • You can substitute frozen peas with fresh peas; if using fresh, blanch them briefly before adding to the dish.
  • For a richer sauce, substitute heavy cream with half and half to reduce fat content slightly.
  • Adjust seasoning carefully, as chicken bouillon can be quite salty.
  • This dish pairs well with roasted meats or can be served as a vegetarian side by omitting chicken bouillon and using vegetable bouillon instead.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: American

Find it online: https://allyumcooks.com/creamed-potatoes-and-peas-recipe/