Creamed Potatoes and Peas

by Jessica | November 19, 2023 10:32 pm

Creamed Potatoes and Peas: A Nostalgic Side with a Twist

There’s something undeniably comforting about a dish that reminds you of home, and Creamed Potatoes[1] and Peas does exactly that, with a delightful twist. It’s a side dish that breaks the monotony of the usual mashed potatoes or rice, bringing a creamy, savory delight to your table in just 30 minutes. Loved by kids and adults alike, this recipe is not just a side dish; it’s a heartwarming slice of nostalgia that deserves a spotlight in your culinary repertoire.

Why This Dish Holds a Special Place in My Heart

Easy and Different: In the hustle of daily life, it’s refreshing to have a recipe that’s both straightforward and a change from the usual fare. It’s the perfect way to spruce up a weeknight dinner or impress guests with minimal effort.
Kid Approved: This dish has the magical ability to please even the pickiest of eaters. It’s a unanimous favorite in my household, and I’m confident it will be in yours too!
Classic with a Modern Touch: This old-fashioned recipe has stood the test of time for a reason. It’s hearty, comforting, and versatile – a perfect companion to any main dish.

Servings: 5

Calories: 229 per serving
Cost: Budget-friendly, approx. $4 for the whole dish

Preparation Time:

Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes

Equipment Needed:

Large pot for boiling[2]
Colander
Whisk
Saucepan

Ingredients for Creamed Potatoes and Peas:

1 pound baby red potatoes
1 cup frozen peas (or fresh, see note)
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: for Creamed Potatoes and Peas

Prep the Potatoes: Begin by washing and cutting the potatoes into bite-sized pieces. Boil them in a pot of water until fork-tender, about 5-8 minutes. Be cautious not to overcook; we want them just right – tender but firm. Drain and set aside.
Make the Roux: In the same pot, over medium heat, melt the butter. Stir in the flour and cook for 1 minute, stirring constantly. This is the foundation of your creamy sauce.
Whisk in the Milk: Slowly stir in the milk, continuously whisking to ensure a smooth blend. Cook and stir until slightly thickened.
Season and Creamify: Add the chicken bouillon, salt, and pepper. Stir in the heavy cream to reach the desired gravy consistency. Taste and adjust seasoning as needed. If the sauce is too thick, a splash of milk can loosen it up.
Combine and Serve: Gently fold in the potatoes and peas, coating them evenly with the creamy sauce. Serve warm and enjoy the comforting embrace of this delightful dish.

Notes and Tips:

Pea Preparation: If using fresh peas, boil or steam them for a couple of minutes before adding to the recipe. You can also add them to the boiling potatoes in the last 2 minutes.
Storage: Keep in an airtight container in the fridge for up to 3-4 days. Reheat on the stove, adding a bit of milk if needed.

FAQ:

Can I use a different type of potato?

Yes, any variety that holds its shape well when cooked, like Yukon Gold, can be used.

Is there a vegan alternative for this recipe?

Absolutely! Use plant-based butter, milk, and cream, and swap the chicken bouillon for a vegetable one.

How can I add more flavor to this dish?

Experiment with herbs like thyme or parsley, or add a hint of garlic for an extra flavor boost.