Description
Comfort meets nostalgia in this classic Creamed Peas and Potatoes dish, celebrating simple midwestern farm-style cooking. Fresh garden ingredients blend into a creamy, hearty side that connects you with traditional home-cooked memories.
Ingredients
Scale
Main Ingredients:
- 1 lb (454 grams) baby potatoes (red or yellow), halved or quartered if large
- 1 ½ cups (225 grams) fresh or frozen peas
Dairy and Thickening Ingredients:
- 2 tablespoons unsalted butter
- 1 ½ cups (360 milliliters) whole milk (or half-and-half for a richer sauce)
- ¼ cup (60 milliliters) heavy cream (optional, for extra creaminess)
- 2 tablespoons all-purpose flour
Seasoning and Garnish:
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper, or to taste
- ¼ teaspoon garlic powder (optional)
- ¼ teaspoon onion powder (optional)
- 1 tablespoon fresh parsley, chopped (optional, for garnish)
Instructions
- Prepare the root vegetables by submerging baby potatoes in generously salted water, bringing to a rolling boil. Reduce thermal intensity and allow gentle simmering until piercing with a fork reveals tender interiors, approximately 12-15 minutes.
- While potatoes are cooking, handle the green legumes. For fresh varieties, quickly immerse in boiling liquid for 2-3 minutes, then rapidly cool. Frozen peas require minimal warming or thawing.
- Craft the luxurious white sauce foundation by melting dairy fat in a medium cooking vessel over moderate thermal settings. Introduce powdered wheat thickener, whisking vigorously to eliminate potential clumping, creating a smooth roux.
- Gradually incorporate dairy liquid, maintaining constant circular motion to prevent uneven texture. Continue stirring until mixture transforms into a velvety, thickened consistency, which typically requires 3-5 minutes of attentive preparation.
- Enhance the sauce’s flavor profile with delicate seasoning elements – introduce salt, ground pepper, aromatic garlic powder, and optional onion powder. If desired, enrich with heavy cream for additional decadence.
- Unite the cooked components by gently folding potatoes and peas into the creamy sauce, ensuring uniform coating. Warm the entire mixture over minimal heat for 2-3 minutes to marry flavors.
- Transfer the tender, creamy medley to a presentation dish. Optionally, garnish with freshly chopped verdant herbs like parsley to elevate visual appeal and provide a final aromatic touch.
Notes
- Choose waxy potato varieties like Yukon Gold or red potatoes for the best creamy texture and even cooking.
- Ensure potatoes are cut uniformly to guarantee consistent cooking and prevent some pieces from becoming mushy.
- Salt the potato cooking water generously to enhance the overall flavor profile of the dish.
- Rinse peas under cold water after blanching to stop the cooking process and maintain their vibrant green color.
- Whisk the roux continuously to prevent burning and create a smooth, lump-free cream sauce.
- For a lighter version, substitute heavy cream with half-and-half or whole milk to reduce calories.
- Add fresh herbs like dill or chives for an extra layer of flavor and visual appeal.
- Transform this side dish into a vegetarian main course by adding sautéed mushrooms or tofu for protein.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 200
- Sugar: 3 g
- Sodium: 300 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 25 mg