Print

Creamed Potatoes and Peas

Creamed Potatoes and Peas
Print Recipe

Creamed Potatoes and Peas is a comforting, creamy, and flavorful side dish combining tender Yukon Gold or Russet potatoes with vibrant green peas in a luscious, velvety cream sauce. Quick and easy to prepare in under 30 minutes, this versatile recipe pairs perfectly with roasted meats, baked fish, or vegetarian meals, providing a warm, satisfying bite packed with nutrition and freshness.

Ingredients

Scale

Vegetables

  • 1.5 lbs Yukon Gold or Russet potatoes, peeled and cut into chunks
  • 1 cup fresh or frozen green peas
  • 1 small onion or 2 shallots, finely chopped
  • 2 cloves garlic, minced

Dairy & Fat

  • 3 tbsp unsalted butter
  • 1 cup whole milk or cream

Pantry & Seasonings

  • 2 tbsp all-purpose flour
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • Optional: Fresh herbs like chives or parsley, chopped for garnish

Instructions

  1. Prepare the Potatoes: Peel and cut the potatoes into even chunks to ensure quick and even cooking. Boil them in salted water for about 15 minutes, or until just tender. Drain thoroughly.
  2. Cook the Aromatics: While potatoes are cooking, melt butter in a skillet over medium heat. Add finely chopped onion or shallots and minced garlic. Sauté until fragrant and translucent without browning to maintain delicate flavors.
  3. Make the Cream Sauce: Sprinkle flour into the butter and aromatics mixture, stirring continuously to form a roux. Gradually whisk in the milk or cream and cook until the sauce thickens to a smooth consistency. Season with salt and pepper to taste.
  4. Combine and Add Peas: Slightly mash the cooked potatoes leaving some texture for a cohesive bite. Stir in the creamy sauce, then gently fold in the peas. Warm through until everything is creamy and vibrant.
  5. Finish and Garnish: Remove from heat, adjust seasoning if needed, and sprinkle with chopped fresh herbs such as chives or parsley before serving to add brightness and freshness.

Notes

  • Use Yukon Gold potatoes for creaminess without excessive starchiness or wateriness.
  • Add peas near the end of cooking to keep their bright color and slight crunch.
  • Prefer whole milk or cream for the richest, creamiest sauce.
  • Stir the flour and butter roux slowly and continuously to avoid lumps for a silky texture.
  • Taste and season at every stage to keep the flavors balanced and vibrant.

Nutrition

Keywords: creamed potatoes, peas, creamy side dish, easy potato recipe, vegetarian side, comfort food

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