Of course! Creamed Potatoes and Peas is a classic, comforting side dish that feels both humble and elegant. It’s the perfect accompaniment to a wide variety of mains, from roasted chicken to meatloaf.
Here is a simple, creamy, and delicious recipe that avoids being gloppy or bland.
Creamed Potatoes and Peas
This recipe creates a rich, velvety sauce that clings beautifully to the tender potatoes and sweet peas.
Prep Time: 15 minutes
Cook Time: 20 minutes
Serves: 4-6
Ingredients:
For the Potatoes:
· 1.5 lbs (about 700g) Yukon Gold or Russet potatoes, peeled and cut into 1/2-inch to 3/4-inch cubes
· Water and salt, for boiling
For the Cream Sauce:
· 3 tablespoons unsalted butter
· 3 tablespoons all-purpose flour
· 2 cups whole milk (or 2% for a slightly lighter sauce), warmed
· 1 cup heavy cream (or half-and-half for a lighter version)
· 1 teaspoon garlic powder
· 1/4 teaspoon onion powder
· Salt and freshly ground black pepper to taste
· A pinch of ground nutmeg (optional, but highly recommended)
To Finish:
· 1 cup frozen peas, no need to thaw (or fresh peas, blanched)
· 1-2 tablespoons chopped fresh parsley or chives (for garnish)
Instructions:
- Cook the Potatoes:
· Place the cubed potatoes in a medium pot and cover with cold, salted water by about an inch.
· Bring to a boil over high heat, then reduce to a simmer. Cook for 10-15 minutes, or until the potatoes are just tender when pierced with a fork. Be careful not to overcook them, or they will become mushy in the sauce.
· Drain the potatoes thoroughly and set them aside. - Make the Cream Sauce (White Sauce):
· While the potatoes are cooking, melt the butter in a large skillet or Dutch oven over medium heat.
· Once the butter is foaming, add the flour and whisk constantly for about 1-2 minutes. This is your roux; cooking it removes the raw flour taste.
· Gradually pour in the warm milk and cream, whisking constantly to prevent any lumps from forming.
· Continue to cook, whisking frequently, until the sauce thickens and comes to a gentle simmer. It should be thick enough to coat the back of a spoon. - Season the Sauce:
· Reduce the heat to low. Stir in the garlic powder, onion powder, a generous amount of salt and pepper, and the pinch of nutmeg.
· Let the sauce simmer gently for another 2-3 minutes to let the flavors meld. Taste and adjust seasoning. - Combine and Serve:
· Gently fold the cooked, drained potatoes and the frozen peas into the cream sauce.
· Heat everything through for 2-3 minutes, until the peas are tender.
· Stir in most of the fresh parsley or chives, reserving a little for garnish.
· Transfer to a serving bowl, garnish with the remaining herbs, and serve immediately.
Tips for the Perfect Creamed Potatoes & Peas:
· Don’t Overcook the Potatoes: They will continue to cook slightly when you add them to the sauce. A little firmness is better than mush.
· Warm Your Milk: Adding cold milk to a roux can sometimes cause it to seize or become lumpy. Warming it in the microwave for 60-90 seconds makes for a smoother sauce.
· Whisk Constantly: The key to a lump-free sauce is constant whisking while adding the liquid.
· Customize It:
· Add Protein: Stir in a can of drained tuna or some diced ham for a complete meal.
· Add Cheese: For a cheesy version, stir in 1/2 cup of shredded sharp cheddar or Parmesan cheese at the very end, off the heat, until melted.
· Add Fresh Herbs: Tarragon or dill are also lovely additions.
· Add Aromatics: Sauté 1/4 cup of finely diced onion or shallot in the butter before adding the flour for a deeper flavor.
Enjoy this timeless, creamy, and comforting side dish