Description
Creamed Potatoes and Peas is a comforting and creamy side dish featuring tender diced potatoes and sweet peas enveloped in a rich, garlicky cream sauce. Perfect for pairing with any main meal, this recipe offers a smooth texture balanced by the slight bite of fresh parsley garnish.
Ingredients
Scale
Vegetables
- 4 medium potatoes, peeled and diced
- 1 cup frozen peas
Dairy & Butter
- 1/2 cup heavy cream
- 1/4 cup milk
- 2 tbsp butter
Seasonings & Thickener
- 1 tbsp flour
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- Salt and pepper to taste
Garnish
- Fresh parsley for garnish (optional)
Instructions
- Cook Potatoes: In a large pot, bring salted water to a boil. Add the diced potatoes and cook until tender, about 10-12 minutes. Drain the potatoes thoroughly and set aside.
- Heat Peas: Using the same pot, add the frozen peas and cook for 2-3 minutes until just heated through. Drain and combine with the cooked potatoes.
- Make Cream Sauce: In a separate saucepan, melt the butter over medium heat. Stir in the flour, garlic powder, and onion powder to form a roux. Slowly whisk in the milk and heavy cream, continuing to whisk until the sauce thickens, about 5 minutes.
- Combine Ingredients: Add the cooked potatoes and peas into the thickened cream sauce. Gently stir to coat everything evenly. Season with salt and pepper to your preference.
- Garnish and Serve: Garnish with fresh parsley if desired. Serve the creamed potatoes and peas hot as a delicious side dish.
Notes
- Use russet or Yukon gold potatoes for the best creamy texture.
- For a richer sauce, you can substitute half-and-half for the milk.
- To make it dairy-free, substitute butter with a vegan alternative and use coconut or almond milk, though flavor and texture will vary.
- Make sure to whisk the cream sauce constantly to prevent lumps and to achieve a smooth consistency.
- Optional garnishes like chopped chives or grated Parmesan cheese also complement this dish well.
