Description
Midwestern comfort shines through this creamed peas and potatoes recipe, blending garden-fresh ingredients with hearty simplicity. Generations of home cooks have perfected this classic side dish that brings warmth to family gatherings.
Ingredients
Scale
- 1 lb (454 g) baby potatoes (red or yellow), halved or quartered if large
- 1 ½ cups (225 g) fresh or frozen peas
- 2 tbsps unsalted butter
- 1 ½ cups (360 ml) whole milk (or half-and-half for a richer sauce)
- ¼ cup (60 ml) heavy cream (optional, for extra creaminess)
- 2 tbsps all-purpose flour
- ½ tsp salt, or to taste
- ¼ tsp black pepper, or to taste
- ¼ tsp garlic powder (optional)
- ¼ tsp onion powder (optional)
- 1 tbsp fresh parsley, chopped (optional, for garnish)
Instructions
- Potato Preparation: Submerge baby potatoes in salted water, bring to a boil, then reduce heat and simmer until fork-tender, about 12-15 minutes.
- Pea Processing: Briefly blanch fresh peas in boiling water for 2-3 minutes, or thaw frozen peas. Drain and set aside.
- Sauce Foundation: Melt butter in a medium saucepan over moderate heat. Whisk in flour to create a smooth roux, eliminating any potential lumps.
- Sauce Development: Gradually pour in milk, stirring constantly to achieve a velvety, thickened consistency. Continue cooking for 3-5 minutes, maintaining smooth texture.
- Flavor Enhancement: Incorporate salt, black pepper, garlic powder, and onion powder. Optional cream can be added for extra richness.
- Final Composition: Gently fold cooked potatoes and peas into the creamy sauce, ensuring complete coverage. Warm the mixture over low heat for 2-3 minutes to meld flavors.
- Serving Presentation: Transfer the creamy vegetable blend to a serving dish. Garnish with freshly chopped parsley for a vibrant finishing touch.
Notes
- Prevent Potato Waterlogging: Salt the water generously and avoid overcooking potatoes to maintain their structural integrity and prevent turning mushy.
- Master Roux Technique: Whisk flour and butter continuously to eliminate lumps, creating a smooth base for the creamy sauce without any grainy texture.
- Control Sauce Consistency: Add dairy slowly while stirring constantly to achieve a silky, lump-free sauce that coats vegetables evenly without becoming too thick or thin.
- Boost Flavor Depth: Experiment with additional herbs like thyme or chives, or sprinkle crispy bacon bits for extra richness and complexity in the dish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 3
- Calories: 230
- Sugar: 4 g
- Sodium: 200 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 30 mg