Creamed Potatoes and Peas

A timeless comfort dish made with tender baby potatoes, sweet peas, and a rich, creamy sauce. Perfect as a side or a simple, hearty main!

Why You’ll Love This Recipe

• Classic Comfort Food: Creamy and nostalgic, like grandma used to make.
• Quick and Easy: Ready in just 25 minutes.
• Versatile: Ideal for family dinners, holidays, or a cozy night in.

Ingredients

• 1 lb baby potatoes (halved if large)
• 1 cup frozen peas (thawed)
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 2 cups whole milk (or half-and-half for extra creaminess)
• ½ tsp garlic powder
• Salt and black pepper to taste
• 2 tbsp fresh parsley, chopped (optional garnish)

Instructions

1. Cook the Potatoes:
   Bring a large pot of salted water to a boil. Add baby potatoes and cook for 12-15 minutes, or until fork-tender. Drain and set aside.
2. Cook the Peas:
   While the potatoes cook, blanch the peas in boiling water for 1-2 minutes or until tender. Drain and set aside.
3. Make the Cream Sauce:
   In a large skillet or saucepan, melt butter over medium heat. Whisk in the flour and cook for 1 minute until golden. Slowly whisk in the milk, ensuring no lumps form. Cook, stirring constantly, until the sauce thickens (about 3-5 minutes).
4. Season the Sauce:
   Stir in garlic powder, salt, and black pepper to taste. Adjust seasoning as needed.
5. Combine Everything:
   Add the cooked potatoes and peas to the skillet. Gently fold them into the sauce until well coated and warmed through.
6. Serve:
   Transfer to a serving dish, garnish with fresh parsley, and serve immediately.

Serving & Storage Tips

• Serving: Pair with roasted chicken, ham, or grilled fish for a complete meal.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of milk if needed to loosen the sauce.

Helpful Notes

• Potato Tip: Use baby red or Yukon Gold potatoes for their creamy texture and flavor.
• Thick or Thin Sauce: Adjust the sauce consistency by adding more milk for thinner or cooking longer for thicker.
• Fresh vs Frozen Peas: Fresh peas can be used if available; adjust cooking time as needed.

FAQs

Can I use heavy cream instead of milk?
Absolutely! Heavy cream will make the dish even richer and creamier.

What other vegetables can I add?
You can add carrots, asparagus, or even green beans for variety.

Can I make this ahead of time?
Yes, but the sauce may thicken as it sits. Reheat with a splash of milk to restore the creamy consistency.