Creamed Peas and Potatoes (Printable)
Tender potatoes and sweet peas in a rich, velvety cream sauce make this the ultimate comforting side dish for spring gatherings.
# What You'll Need:
→ Vegetables
01 - 1½ lbs baby potatoes, scrubbed and halved
02 - 2 cups fresh or frozen green peas
→ Sauce
03 - 2 tbsp unsalted butter
04 - 2 tbsp all-purpose flour
05 - 1½ cups whole milk
06 - ½ cup heavy cream
→ Seasonings
07 - 1 tsp salt
08 - ½ tsp freshly ground black pepper
09 - ¼ tsp ground nutmeg (optional)
→ Garnish
10 - 2 tbsp fresh parsley, chopped
# How To Make It:
01 - Place halved potatoes in a large saucepan and cover with cold, salted water. Bring to a boil over medium-high heat. Reduce heat and simmer for 12–15 minutes until fork-tender.
02 - Add peas to the pot during the last 3 minutes of potato cooking. Drain well and set aside.
03 - Melt butter in a large skillet over medium heat. Whisk in flour and cook, stirring constantly, for 1–2 minutes until roux forms and bubbles slightly.
04 - Gradually whisk in milk, followed by heavy cream. Continue stirring until sauce is smooth and begins to thicken, about 3–5 minutes.
05 - Add salt, pepper, and nutmeg if using. Stir to combine.
06 - Add drained potatoes and peas to the sauce. Gently fold to coat evenly. Cook for 2 minutes until heated through.
07 - Transfer to a serving bowl and garnish with fresh chopped parsley.
# Expert Tips:
01 -
- The sauce is velvety and rich without feeling heavy, thanks to the milk and cream balancing act
- Its one of those rare side dishes that actually steals the show from the main course
02 -
- Adding the peas right at the end of potato cooking prevents them from turning into mushy disappointment
- Whisking the milk in gradually instead of all at once keeps the sauce smooth and lump-free every time
03 -
- Cold water is essential for starting the potatoes, so they cook evenly from the inside out
- The nutmeg is optional, but it's the secret ingredient that makes people ask whats in it