Creamed Peas and Potatoes (Printable)
Tender potatoes and sweet peas in a velvety cream sauce—a comforting side ready in 40 minutes.
# 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 Prepare:
01 - Place the 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 or until potatoes are fork-tender.
02 - Add the peas to the pot with the potatoes during the last 3 minutes of cooking. Drain and set aside.
03 - In a large skillet or saucepan, melt the butter over medium heat. Whisk in the flour and cook, stirring constantly, for 1–2 minutes to form a roux.
04 - Gradually whisk in the milk, followed by the heavy cream, stirring until the sauce is smooth and begins to thicken, about 3–5 minutes.
05 - Season the sauce with salt, pepper, and nutmeg if using.
06 - Add the drained potatoes and peas to the sauce, gently folding to coat evenly. Cook for 2 minutes to heat through.
07 - Transfer to a serving bowl and garnish with fresh parsley.
# Expert Advice:
01 -
- That moment when the cream hits the hot pan and everything transforms into something impossibly smooth
- It's the kind of side that makes people forget about the main dish entirely
02 -
- If your sauce looks too thick, add more milk a tablespoon at a time until it reaches the consistency you want.
- The sauce continues thickening as it cools, so slightly thinner than perfect is actually perfect.
03 -
- Keep the sauce at a gentle bubble—high heat makes dairy separate and gives you a greasy mess.
- Room temperature milk incorporates more smoothly than cold milk straight from the fridge.