If you’re searching for a comforting side dish that brings together the creamy richness of potatoes and the fresh pop of peas, this Creamed Potatoes and Peas Recipe is just what you need. It’s a delightful blend of velvety cream sauce coating tender potatoes and sweet peas, creating a dish that’s simple, satisfying, and perfect alongside almost any main course. Whether you’re looking for a cozy weeknight side or an impressive accompaniment to a holiday feast, this recipe is a reliable crowd-pleaser that warms the soul with every bite.
Ingredients You’ll Need
This Creamed Potatoes and Peas Recipe relies on a handful of straightforward ingredients that work in harmony to build irresistible flavor and texture. Each component, from the buttery roux to the fresh parsley garnish, plays a crucial role in making this dish truly shine.
- 4 medium potatoes, peeled and diced: Choose starchy or all-purpose potatoes for that perfect tender but not mushy texture.
- 1 cup frozen peas: Frozen peas provide vibrant color and a touch of natural sweetness.
- 1/2 cup heavy cream: Adds rich creaminess and smoothness to the sauce.
- 1/4 cup milk: Helps thin the cream slightly so the sauce isn’t too thick or heavy.
- 2 tbsp butter: Essential for making the roux and imparting a luscious buttery flavor.
- 1 tbsp flour: Thickens the sauce to that silky consistency that clings perfectly.
- 1/2 tsp garlic powder: Infuses subtle savory notes without overwhelming the dish.
- 1/4 tsp onion powder: Balances the garlic with gentle sweetness and depth.
- Salt and pepper to taste: Elevates all the flavors beautifully.
- Fresh parsley for garnish (optional): Adds a fresh, herbaceous touch and a pop of green at the end.
How to Make Creamed Potatoes and Peas Recipe
Step 1: Cook the Potatoes
Start by bringing a large pot of salted water to a boil. Add your diced potatoes and cook until they are tender, which usually takes about 10 to 12 minutes. This step ensures the potatoes become soft enough to absorb the creamy sauce without falling apart. Once cooked, drain the potatoes thoroughly and set them aside for the next step.
Step 2: Cook the Peas
Using the same pot to save on cleanup and retain a bit of that potato flavor, add your frozen peas. Cook them just until heated through—around 2 to 3 minutes. This keeps the peas bright and tender, offering the perfect balance to the creamy potatoes. Drain the peas and keep them with the potatoes for combining shortly.
Step 3: Make the Cream Sauce
Now, melt the butter in a saucepan over medium heat. To this, add the flour along with the garlic and onion powders, stirring constantly to form a smooth roux. This is the magical base that thickens our sauce. Gradually whisk in the milk and heavy cream, maintaining a steady stir to avoid lumps. After about 5 minutes, your sauce should thicken beautifully into a smooth, velvety consistency that will hug every piece of potato and pea.
Step 4: Combine Everything
Gently fold the cooked potatoes and peas into the cream sauce, ensuring every bite will be coated in that luscious, rich mixture. Season with salt and pepper to taste, adjusting seasoning until it’s just right — the key to making this simple dish truly sing.
Step 5: Serve and Garnish
Finish your dish with a sprinkle of fresh parsley if you like, adding both a burst of color and a fresh herbal note that elevates the dish visually and in flavor. Serve hot for ultimate comfort and enjoyment.
How to Serve Creamed Potatoes and Peas Recipe
Garnishes
Adding fresh parsley or chives as a garnish introduces a lovely contrast to the creamy texture and brightens the plate. You could also add a light dusting of paprika for a subtle smoky hint and a splash of color. These simple touches make your presentation inviting and enhance the overall flavor experience.
Side Dishes
This Creamed Potatoes and Peas Recipe pairs beautifully with roasted chicken, grilled steak, or baked fish. It’s also wonderful alongside other vegetable dishes or hearty mains like pot roast. Its versatility makes it a go-to when you want a reliable, crowd-pleasing side that complements a variety of proteins.
Creative Ways to Present
For an elevated spin, try serving this dish in individual ramekins topped with toasted breadcrumbs or crispy bacon bits. Alternatively, layering it as a creamy base under roasted vegetables can turn it into a stunning layered casserole. Presentation is half the joy, and this recipe offers delightful flexibility to impress.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store them in an airtight container in the refrigerator. They will keep their flavorful creaminess for up to three days, making it easy to enjoy this comforting dish again without extra effort.
Freezing
While the cream sauce is delicious fresh, freezing this dish is possible but with some texture changes. To freeze, place cooled creamed potatoes and peas in a freezer-safe container. Use within one month for best results. When thawed, it might be necessary to add a splash of milk when reheating to restore creaminess.
Reheating
Reheat gently on the stovetop or in the microwave at medium power. Stir occasionally to ensure even warming and add a little milk or cream if the sauce thickens too much. This care will bring this Creamed Potatoes and Peas Recipe back to life, just like the first serving.
FAQs
Can I use fresh peas instead of frozen?
Absolutely! Fresh peas will work wonderfully, especially when in season, offering a sweeter and slightly different texture. Just add them in the last few minutes of cooking to keep their bright green color and bite.
What type of potatoes should I use?
Starchy potatoes like Russets or all-purpose varieties work best here since they become tender yet hold their shape well in the cream sauce. Avoid waxy potatoes as they might stay too firm or break down unevenly.
Is there a dairy-free alternative for the cream and butter?
For a dairy-free version, substitute heavy cream and milk with coconut cream or a plant-based milk thickened with a bit of nutritional yeast for richness. Use vegan butter or olive oil instead of butter. Keep in mind this will change the flavor slightly but still be delicious.
Can I add other vegetables to this recipe?
Yes! Carrots, corn, or even small broccoli florets make tasty additions. Just cook them along with the peas or potatoes to ensure all vegetables are tender before combining with the cream sauce.
How thick should the cream sauce be?
The sauce should be thick enough to coat the back of a spoon without dripping too quickly. It should cling nicely to the potatoes and peas but still be silky and smooth, enhancing the dish without overpowering the delicate vegetables.
Final Thoughts
This Creamed Potatoes and Peas Recipe offers all the heartwarming comfort and simplicity you could wish for in a side dish. It’s creamy, flavorful, and utterly comforting — perfect for sharing with loved ones. Give it a try the next time you want to elevate your meal with something easy but special. Your taste buds will thank you for it!
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Creamed Potatoes and Peas Recipe
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Boiling and stovetop simmering
- Cuisine: American
- Diet: Vegetarian
Description
This Creamed Potatoes and Peas recipe is a comforting and creamy side dish that combines tender boiled potatoes and sweet peas coated in a rich, homemade cream sauce. Enhanced with garlic and onion powders and finished with a touch of fresh parsley, this dish is the perfect accompaniment to any meal. Ready in just 25 minutes, it’s simple yet delicious.
Ingredients
Vegetables
- 4 medium potatoes, peeled and diced
- 1 cup frozen peas
Dairy and Fats
- 1/2 cup heavy cream
- 1/4 cup milk
- 2 tbsp butter
Dry Ingredients & Seasonings
- 1 tbsp flour
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- Salt and pepper to taste
Garnish
- Fresh parsley for garnish (optional)
Instructions
- Cook Potatoes: In a large pot, bring salted water to a boil. Add the peeled and diced potatoes and cook until tender, about 10-12 minutes. Drain the potatoes thoroughly and set aside.
- Cook Peas: Using the same pot, add the frozen peas to boiling water and cook for 2-3 minutes until just heated through. Drain and combine with the potatoes.
- Make Cream Sauce: In a separate saucepan over medium heat, melt the butter. Add the flour, garlic powder, and onion powder, stirring constantly to form a roux. Slowly whisk in the milk and heavy cream, continuing to whisk until the sauce thickens, approximately 5 minutes.
- Combine: Add the cooked potatoes and peas to the cream sauce, stirring gently to coat the vegetables evenly. Season with salt and pepper to your taste.
- Serve: Optionally garnish with fresh parsley. Serve the creamed potatoes and peas hot as a comforting side dish.
Notes
- To save time, use pre-cooked or leftover boiled potatoes.
- For a lighter version, substitute heavy cream with all milk or a milk alternative.
- Add a pinch of nutmeg to the cream sauce for extra warmth and depth.
- This dish can be made ahead and gently reheated on the stovetop.
- Fresh parsley garnish adds a pop of color and freshness but can be omitted if unavailable.
