Description
Creamed Potatoes and Peas is a comforting, creamy side dish that combines tender baby potatoes and sweet peas in a smooth, buttery sauce seasoned with garlic and black pepper. Perfect as a hearty vegetarian accompaniment to roasted meats or as a standalone vegetarian delight.
Ingredients
Scale
Vegetables
- 1 ½ pounds baby potatoes or red potatoes, cut into bite-sized pieces
- 1 cup frozen peas
Sauce
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 ½ cups whole milk (warm)
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Garnish
- 1 tablespoon chopped fresh parsley (optional)
Instructions
- Cook the Potatoes and Peas: Place the potatoes in a large saucepan and cover with cold water. Bring the water to a boil over medium-high heat, then reduce the heat to a simmer. Cook the potatoes for 10–12 minutes, or until they are fork-tender. Add the frozen peas during the last 2 minutes of cooking. Drain the vegetables and set them aside.
- Make the Roux and Sauce: In the same pot, melt the unsalted butter over medium heat. Whisk in the all-purpose flour and cook for 1 minute, stirring constantly, to create a roux. Slowly pour in the warm whole milk while whisking continuously to prevent lumps. Continue cooking and whisking for about 3–4 minutes until the sauce is smooth and thickened.
- Season the Sauce: Stir in garlic powder, salt, and black pepper into the thickened sauce. Mix well to combine all the flavors.
- Combine and Heat Through: Return the cooked potatoes and peas to the pot. Gently stir to coat the vegetables evenly with the creamy sauce. Heat the mixture for 2–3 minutes to warm through completely.
- Serve and Garnish: Transfer the creamed potatoes and peas to a serving dish. Garnish with chopped fresh parsley if desired. Serve warm as a delicious side dish.
Notes
- For added richness, replace part of the milk with heavy cream.
- This dish pairs beautifully with roasted meats like chicken, beef, or pork.
- Can be served as a hearty vegetarian side dish.
- Use fresh peas in season for a sweeter flavor.
- To make it gluten-free, substitute all-purpose flour with a gluten-free flour blend.
