Description
Creamed Peas and Potatoes is a comforting and creamy side dish featuring tender potatoes and sweet peas in a rich, garlicky sauce. Perfect for a cozy meal, this recipe combines simple ingredients into a luscious, flavorful dish that pairs well with a variety of main courses.
Ingredients
Scale
Vegetables:
- 1 pound Potatoes (Yukon or red, peeled and chopped)
- 12 ounces Frozen Peas (can substitute with fresh peas, longer cooking time required)
Dairy & Fats:
- 4 tablespoons Butter (or olive oil for a lighter option)
- 2 cups Whole Milk (can substitute with half-and-half or dairy-free milk)
- ½ cup Heavy Cream (or light cream for less richness)
Pantry:
- 2 tablespoons All-Purpose Flour (or gluten-free flour)
- 2 cloves Garlic (minced)
- Salt (to taste)
- Pepper (to taste)
Instructions
- Prepare Potatoes and Peas: Peel and chop the potatoes into even-sized pieces and thaw the frozen peas if using.
- Boil Potatoes: Bring salted water to a boil in a large pot. Add chopped potatoes and cook for 15-20 minutes until fork-tender. Drain well.
- Sauté Garlic: In the same pot, melt butter over medium heat. Add minced garlic and sauté for about a minute until fragrant.
- Make the Roux: Stir in all-purpose flour and cook until the mixture bubbles, about 1-2 minutes.
- Add Milk: Gradually pour in whole milk while stirring continuously. Allow the mixture to simmer and thicken slightly.
- Combine Ingredients: Gently fold in the boiled potatoes and thawed peas into the creamy sauce. Simmer for about 5 minutes to heat through.
- Finish with Cream and Seasoning: Stir in heavy cream, adjust salt and pepper to taste, and serve warm.
Notes
- Use fresh peas for a sweeter flavor but increase cooking time as they take longer to soften.
- For a lighter dish, substitute butter with olive oil and use light cream or half-and-half instead of heavy cream.
- Gluten-free flour can be used to make the recipe gluten-free.
- Ensure potatoes are chopped evenly for uniform cooking.
- Adjust seasoning at the end for best flavor balance.
