Description
Old Fashioned Creamed Peas and Potatoes is a classic, comforting side dish made with tender new potatoes and sweet peas in a creamy white sauce.
Ingredients
- 2 cups baby potatoes, halved
- 2 cups fresh or frozen peas
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- Salt, to taste
- Black pepper, to taste
- 1/4 teaspoon garlic powder (optional)
- 1/4 teaspoon onion powder (optional)
Instructions
- In a large pot, boil the baby potatoes in salted water until fork tender, about 10-12 minutes. Drain and set aside.
- In a separate pot, cook peas in boiling water for about 2-3 minutes if fresh, or according to package directions if frozen. Drain and set aside.
- In a saucepan, melt butter over medium heat. Stir in the flour to create a roux, cooking for about 1-2 minutes.
- Slowly whisk in the milk, stirring constantly to avoid lumps. Cook until the sauce thickens, about 5-7 minutes.
- Season the sauce with salt, pepper, and optional garlic and onion powder.
- Gently stir in the cooked potatoes and peas until evenly coated with the cream sauce. Heat through for 2-3 minutes.
- Serve warm as a side dish.
Notes
- For extra flavor, add a dash of nutmeg to the cream sauce.
- You can use red or Yukon gold potatoes if baby potatoes aren’t available.
- Leftovers can be stored in the fridge for up to 3 days.