Creamed Peas and Potatoes (Printable Version)
Tender potatoes and sweet peas in a velvety cream sauce—comforting side ready in 40 minutes.
# What You'll Need:
→ Vegetables
01 - 1.5 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 - 1.5 cups whole milk
06 - 0.5 cup heavy cream
→ Seasonings
07 - 1 tsp salt
08 - 0.5 tsp freshly ground black pepper
09 - 0.25 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 with potatoes during the last 3 minutes of cooking. Drain and set aside.
03 - Melt butter in a large skillet or saucepan over medium heat. Whisk in flour and cook, stirring constantly, for 1-2 minutes to form a roux.
04 - Gradually whisk in milk followed by heavy cream, stirring until sauce is smooth and begins to thicken, about 3-5 minutes.
05 - Season sauce with salt, pepper, and nutmeg if using.
06 - Add drained potatoes and peas to sauce, gently folding to coat evenly. Cook for 2 minutes to heat through. Transfer to serving bowl and garnish with fresh parsley.
# Expert Insights:
01 -
- It transforms humble ingredients into something that feels luxurious and special without any fuss
- The sauce comes together in minutes but tastes like it simmered for hours
02 -
- Cold milk hitting hot roux can cause lumps, so let both come to room temperature first or warm the milk slightly
- The sauce continues to thicken as it stands, so remove from heat while it still looks slightly thinner than desired
03 -
- Use a whisk instead of a wooden spoon when making the roux to prevent any flour lumps from forming
- Taste and adjust seasoning after adding the vegetables, as potatoes absorb quite a bit of salt