Description
This Creamed Potatoes and Peas recipe is a classic side dish of potatoes and peas in a delicious cream sauce. It’s delicious, easy, and great for any time of year.
Ingredients
- 1 pound baby red potatoes
- 1 cup frozen peas (or fresh, see note)
- 4 Tablespoons butter
- 1/4 cup all-purpose flour
- 1 cup milk
- 1/4 cup heavy cream, or half and half
- 1 teaspoon chicken bouillon
- Salt and freshly ground black pepper, to taste
Instructions
1. Wash and cut the potatoes into bite-size pieces. Add to a pot of boiling water and cook until fork tender, about 5-8 minutes. Be careful not to over-cook them–you don’t want them to be too soft. Drain into a colander and set aside.
2. In the same pot, over medium heat, add the butter and melt. Stir in flour and cook for 1 minute, stirring constantly.
3. Slowly stir in milk, whisking the entire time, until blended and smooth. Cook, stirring, until slightly thickened. Add the chicken bouillon and season with pepper and a little bit of salt.
4. Stir in heavy cream until you’ve reached a good gravy consistency.
5. Taste the sauce, and add more salt, pepper or bouillon, as needed to reach a great flavor. Add another splash of milk, if needed, to thin the mixture.
6. Add potatoes and frozen peas and stir everything gently to coat. Serve warm.
Notes
If using raw peas, they do need to be boiled or steamed for a minute or two before adding to this recipe. You could add them to the boiling potato water during the last 2 minutes.
Storage Instructions: Keep these creamy potatoes and peas in an airtight container in the fridge for up to 3–4 days. Reheat on the stove and add a splash of milk, if needed.