Creamed Peas and Potatoes

Name: Creamed Peas and Potatoes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: american
Ingredients: 500 g baby potatoes (halved or quartered if large, skin-on); 1.5 cup green peas (frozen or fresh shelled); 2 tbsp butter (unsalted); 2 tbsp all-purpose flour; 1.5 cup whole milk (warmed slightly); 0.25 tsp salt; 1 pinch black pepper (freshly ground); 1 pinch nutmeg (freshly grated if possible); 2 tbsp fresh parsley (chopped, for garnish); 1 cup water (for boiling potatoes, drained)

RATING

4.4/5(67)

TASTE SCORE

8/10

Tender baby potatoes and sweet green peas nestled in a velvety, buttery cream sauce. This old-fashioned side dish comes together in one pan in under 30 minutes and tastes like Sunday supper at grandma's table.

PREP

10m

COOK

20m

SERVES

1 CUP

261 cal

SERVINGS

METHOD · 5 STEPS

prep
Prep the potatoes and peas.
1.Scrub 500 g baby potatoes and halve them (quarter if larger than a golf ball).
2.If using fresh peas, shell them to get 1.5 cups. For frozen, simply measure them out.
boil · ~10 min
Boil the potatoes until just tender.
Place the potatoes in a medium saucepan and cover with 1 cup water and a pinch of salt. Bring to a boil over high heat, then reduce to a simmer. Cook until fork-tender but not falling apart, 8-10 minutes. Drain in a colander and set aside.
saute · ~7 min
Build the cream sauce.
1.Return the same saucepan to medium heat and melt 2 tbsp butter until foamy.
2.Sprinkle in 2 tbsp flour and whisk continuously for 1 minute until the mixture smells nutty and turns pale golden.
3.Slowly pour in 1.5 cups warm whole milk, whisking constantly to prevent lumps.
4.Bring to a gentle simmer and cook, stirring often, until the sauce thickens enough to coat the back of a spoon (3-4 minutes).
simmer · ~5 min
Combine and finish the dish.
1.Add the boiled potatoes and 1.5 cups green peas to the cream sauce.
2.Season with 0.25 tsp salt, 1 pinch black pepper, and 1 pinch freshly grated nutmeg.
3.Stir gently to coat everything, then simmer on low heat for 4-5 minutes until the peas are bright green and cooked through.
garnish
Garnish with fresh parsley and serve hot.
Taste and adjust seasoning if needed. Sprinkle 2 tbsp chopped fresh parsley over the top and serve immediately while creamy and hot.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Use freshly grated nutmeg rather than pre-ground for a warm, aromatic flavor that brightens the cream sauce.
2
Warm the milk before adding it to the roux—cold milk can cause lumps and slow down thickening.
3
Boil potatoes just until fork-tender; they will continue cooking in the cream sauce, so avoid overcooking.
4
For frozen peas, add them directly without thawing to keep their bright green color and prevent mushiness.
5
If the sauce seems too thick after adding peas and potatoes, stir in a splash of milk or reserved potato cooking water to loosen it.
6
Make ahead: prepare the cream sauce and boil potatoes separately; combine and reheat gently just before serving.

RECIPE VARIATIONS

Adapt it for your goals.

dairy free

Dairy-free

Swap butter for vegan butter or olive oil, use a 1:1 blend of oat milk and full-fat coconut milk, and thicken with a cornstarch slurry instead of flour for a creamy, lactose-free version.

herb infused

Herb-infused

Add fresh thyme sprigs or a bay leaf to the milk as it warms, then remove before whisking into the roux for an earthy, savory undertone.

bacon studded

Bacon-studded

Cook 4 slices of chopped bacon in the pan before making the roux; use the rendered fat in place of half the butter for a smoky, salty crunch that pairs perfectly with the sweet peas.

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