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
Scale
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.
