Creamed Potatoes and Peas is a comforting and delicious side dish that everyone loves. It is easy to make and perfect for family dinners or special occasions. With its creamy texture and delightful flavors, this dish brings warmth and satisfaction to the table.
how to make Creamed Potatoes and Peas
Ingredients:
- 1 pound petite red potatoes, halved or quartered
- 1 cup garden peas (fresh or frozen)
- 4 tablespoons butter (golden butter preferred)
- 1/4 cup all-purpose flour
- 1 cup whole milk
- 1/4 cup whipping cream or half-and-half
- 1 teaspoon savory chicken bouillon or vegetable bouillon
- Sea salt and cracked black pepper, to taste
Directions:
- In a large pot, bring water to a boil and add the halved or quartered potatoes. Cook until tender, about 15-20 minutes. Drain and set aside.
- In the same pot, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes until bubbly.
- Gradually whisk in the milk and cream, stirring constantly until the mixture thickens.
- Add the peas, bouillon, salt, and pepper. Stir to combine.
- Gently fold in the cooked potatoes until well coated. Serve warm.
how to serve Creamed Potatoes and Peas
Serve Creamed Potatoes and Peas warm as a side dish. It goes great with roasted chicken, grilled meats, or a simple salad. The creamy texture makes it a favorite for gatherings and family meals.
how to store Creamed Potatoes and Peas
To store leftovers, let them cool completely. Place the Creamed Potatoes and Peas in an airtight container and store them in the refrigerator. They will stay fresh for about 3-4 days. You can also freeze them, but the texture may change slightly upon thawing.
tips to make Creamed Potatoes and Peas
- For extra flavor, add some minced garlic when cooking the butter and flour.
- If you like a little heat, add some crushed red pepper flakes.
- Experiment with different types of potatoes for varied tastes and textures.
variation
You can substitute the petite red potatoes with Yukon Gold or even sweet potatoes for a unique twist. You can also add in other vegetables like carrots or corn for a colorful and nutritious addition.
FAQs
1. Can I use frozen peas?
Yes! Frozen peas work perfectly in this recipe. Just add them directly to the creamy mixture.
2. Can I make this dish ahead of time?
Yes, you can prepare it ahead of time and reheat it when you’re ready to serve. Just be sure to add a little extra milk when reheating if it thickens too much.
3. Is this recipe suitable for vegetarians?
Yes, you can easily make it vegetarian by using vegetable bouillon instead of chicken bouillon.
Creamed Potatoes and Peas
Ingredients
- 1 pound petite red potatoes halved or quartered
- 1 cup garden peas fresh or frozen
- 4 tablespoons butter golden butter preferred
- 1/4 cup all-purpose flour
- 1 cup whole milk
- 1/4 cup whipping cream or half-and-half
- 1 teaspoon savory chicken bouillon or vegetable bouillon
- Sea salt and cracked black pepper to taste
Instructions
- In a large pot, bring water to a boil and add the halved or quartered potatoes. Cook until tender, about 15-20 minutes. Drain and set aside.
- In the same pot, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes until bubbly.
- Gradually whisk in the milk and cream, stirring constantly until the mixture thickens.
- Add the peas, bouillon, salt, and pepper. Stir to combine.
- Gently fold in the cooked potatoes until well coated. Serve warm.
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