Description
This comforting and classic creamed peas and potatoes recipe combines tender russet potatoes and sweet green peas in a rich, creamy sauce made from butter, flour, and heavy cream. Perfect as a hearty side dish or a light main, this dish is simple to prepare and full of comforting flavors that will satisfy any appetite.
Ingredients
Scale
Vegetables
- 2 cups diced russet potatoes (½-inch cubes)
- 1½ cups frozen green peas
- Water (enough to boil the vegetables)
- Salt, to taste
Sauce
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup heavy cream
- ½ cup milk (whole or 2%)
- Freshly ground black pepper, to taste
- Optional: 1 teaspoon garlic powder or onion powder
Instructions
- Prepare the Potatoes: Peel and dice the russet potatoes into ½-inch cubes to ensure even cooking and a tender texture.
- Boil the Potatoes: Place the diced potatoes in a pot, cover them with water, add salt to taste, and bring to a boil. Cook the potatoes for 10–12 minutes or until they are fork-tender, meaning they easily pierce with a fork.
- Add the Peas: Add the frozen green peas directly to the pot with the potatoes and continue boiling for an additional 3–5 minutes until the peas are heated through but still vibrant in color. Then drain the vegetables and set them aside.
- Make the Cream Sauce: In the same saucepan, melt the butter over medium heat. Whisk in the all-purpose flour to create a roux and cook briefly until it turns slightly golden. Gradually whisk in the heavy cream and milk, stirring constantly to avoid lumps, and cook until the sauce thickens. Season the sauce with salt, freshly ground black pepper, and, if desired, garlic powder or onion powder for additional flavor.
- Combine and Heat: Return the boiled peas and potatoes to the cream sauce, gently stirring to coat the vegetables evenly. Cook for another 1–2 minutes on low heat to ensure everything is heated through and the flavors meld together.
- Final Adjustments and Serve: Taste the creamed peas and potatoes and adjust the seasoning if needed. Serve hot, garnished with extra cracked black pepper or fresh herbs if desired for an extra touch of flavor and presentation.
Notes
- Use russet potatoes for the best texture; waxy potatoes will not break down as well.
- Frozen peas can be substituted with fresh peas when in season.
- For a lighter version, substitute heavy cream with half-and-half, but note the sauce will be less rich.
- Adding garlic or onion powder is optional but enhances the overall flavor.
- Serve as a side dish with roasted meats or enjoy as a vegetarian main course.
