Let’s take a nostalgic trip back to comfort food heaven with this Easy Creamed Potatoes and Peas recipe. It’s the perfect side dish to accompany your favorite meats or to enjoy on its own as a hearty, satisfying meal. The creamy, buttery sauce envelops tender potatoes and sweet peas, creating a dish that’s both simple and delicious.
I remember my grandmother making this dish during Sunday dinners. The aroma of the creamy sauce bubbling on the stove and the sight of those perfectly cooked potatoes and peas would always make my mouth water. It’s a dish that brings warmth and comfort with every bite, making it a cherished family favorite.
Quick Overview: A Todd Wilbur-Inspired Summary
Easy Creamed Potatoes and Peas is a classic comfort food that combines tender potatoes and sweet peas in a rich, creamy sauce. This dish is easy to prepare and makes a perfect side for any meal.
A Family Favorite: An Exciting Story
One of the fondest memories I have is of my grandmother preparing Easy Creamed Potatoes and Peas. She would always make it for Sunday dinners, and it became a family tradition. The creamy, buttery sauce combined with the tender potatoes and sweet peas was a hit with everyone. This dish holds a special place in our hearts and continues to be a favorite at family gatherings.
Why This Easy Creamed Potatoes and Peas?
Comforting: A classic comfort food that brings warmth and satisfaction.
Easy to Make: Simple ingredients and straightforward preparation.
Versatile: Perfect as a side dish or a hearty main course.
Family Favorite: Loved by all generations and a staple at family gatherings.
How to Make Easy Creamed Potatoes and Peas
- Cook the Potatoes:
- In a large pot, bring salted water to a boil. Add the potatoes and cook until tender, about 10-15 minutes. Drain and set aside.
- Prepare the Peas:
- In the same pot, bring another pot of salted water to a boil. Add the frozen peas and cook for 2-3 minutes until tender. Drain and set aside.
- Make the Cream Sauce:
- In a large skillet over medium heat, melt the butter. Add the flour and whisk continuously for about 2 minutes to form a roux. Gradually whisk in the milk and cream, continuing to whisk until the sauce thickens, about 5-7 minutes. Season with salt and pepper to taste.
- Combine and Serve:
- Add the cooked potatoes and peas to the cream sauce, stirring gently to coat them evenly. Cook for another 2-3 minutes until everything is heated through. Garnish with fresh parsley and serve hot.
Tips For Easy Creamed Potatoes and Peas
- Potatoes: Use baby potatoes for their tender texture, but you can also use russet or Yukon gold potatoes cut into small pieces.
- Peas: Fresh or frozen peas work well in this recipe. If using fresh peas, cook them slightly longer until tender.
- Consistency: For a thicker sauce, add more flour to the roux. For a thinner sauce, add more milk or cream.
Substitutions and Variations For Easy Creamed Potatoes and Peas
- Veggies: Add other vegetables like carrots or green beans for variety.
- Cheese: Stir in some grated Parmesan or cheddar cheese for a cheesy twist.
- Herbs: Add different herbs like thyme or dill for additional flavor.
Make a Healthier Version
- Low-Fat: Use low-fat milk and light cream or half-and-half instead of heavy cream.
- Gluten-Free: Use a gluten-free flour blend to make the roux.
- Low-Carb: Substitute potatoes with cauliflower florets.
And there you have it! Don’t forget to let us know how your Easy Creamed Potatoes and Peas turn out, and consider checking out some of our other recipes:
Frequently Asked Questions For Easy Creamed Potatoes and Peas
Can I use fresh peas instead of frozen? Yes, fresh peas can be used. Simply cook them slightly longer until tender.
Can I make this dish ahead of time? Yes, you can make it ahead of time and reheat it on the stovetop or in the microwave.
How do I store leftovers? Store leftovers in an airtight container in the refrigerator for up to 3 days.
Can I freeze this dish? While the texture may change slightly, you can freeze the dish in an airtight container for up to 2 months. Thaw in the refrigerator before reheating.
Can I use a different type of potato? Yes, any type of potato can be used. Just adjust the cooking time as needed.
What can I serve with this dish? Creamed Potatoes and Peas pair well with roasted meats, grilled chicken, or fish.
Can I add other vegetables to this dish? Yes, carrots, green beans, or corn can be added for more variety.
How can I make the sauce thicker? Add more flour to the roux or let the sauce simmer longer to thicken.
Can I use a dairy-free milk alternative? Yes, dairy-free milk and cream alternatives can be used, but the flavor and texture may vary.
What herbs can I add for extra flavor? Thyme, dill, or chives can be added to enhance the flavor.
Is this dish gluten-free? Use a gluten-free flour blend to make the roux, and it will be gluten-free.
Creamed Potatoes and Peas
Course: All Recipes, Dinner Recipe, Soup Recipe, Weight watchers4
servings30
minutes40
minutes300
kcalIngredients
1 1/2 pounds baby potatoes, halved or quartered
1 cup frozen peas
2 tablespoons butter
1/2 cup heavy cream
1/2 cup milk
2 tablespoons all-purpose flour
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Directions
- Cook the Potatoes:
- In a large pot, bring salted water to a boil. Add the potatoes and cook until tender, about 10-15 minutes. Drain and set aside.
- Prepare the Peas:
- In the same pot, bring another pot of salted water to a boil. Add the frozen peas and cook for 2-3 minutes until tender. Drain and set aside.
- Make the Cream Sauce:
- In a large skillet over medium heat, melt the butter. Add the flour and whisk continuously for about 2 minutes to form a roux. Gradually whisk in the milk and cream, continuing to whisk until the sauce thickens, about 5-7 minutes. Season with salt and pepper to taste.
- Combine and Serve:
- Add the cooked potatoes and peas to the cream sauce, stirring gently to coat them evenly. Cook for another 2-3 minutes until everything is heated through. Garnish with fresh parsley and serve hot.
