Here’s a classic Creamed Peas and Potatoes recipe — creamy, comforting, and simple to make 🥔🌿
🥔 Creamed Peas and Potatoes
Ingredients
- 4 medium potatoes, peeled and diced
- 1½ cups fresh or frozen peas
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1½ cups milk (or cream for richer version)
- ½ tsp salt (adjust to taste)
- ¼ tsp black pepper
- Pinch of nutmeg (optional)
- 1 small onion, finely chopped (optional)
- Fresh parsley, chopped for garnish (optional)
Instructions
1️⃣ Cook Potatoes and Peas
- Boil diced potatoes in salted water until tender, about 10–12 minutes.
- Add peas during the last 2–3 minutes of boiling if using fresh; frozen peas can be added after draining potatoes.
- Drain and set aside.
2️⃣ Make the Cream Sauce
- In a medium saucepan, melt butter over medium heat.
- If using onion, sauté until translucent.
- Stir in flour and cook 1–2 minutes to form a roux.
- Gradually whisk in milk, stirring constantly to avoid lumps.
- Cook until sauce thickens, about 3–5 minutes.
- Season with salt, pepper, and nutmeg if using.
3️⃣ Combine
- Add cooked potatoes and peas to the cream sauce.
- Gently stir to coat evenly.
- Heat for 2–3 minutes until everything is warmed through.
4️⃣ Serve
- Garnish with chopped parsley.
- Serve as a side dish with roast meats, grilled chicken, or as part of a vegetarian meal.
🔥 Tips
- For extra creaminess, replace half the milk with heavy cream.
- Can add a handful of shredded cheddar cheese for a cheesy version.
- For a lighter version, use low-fat milk and skip the butter.
- A pinch of garlic powder or fresh minced garlic enhances flavor.
If you want, I can also give you a baked creamed peas and potatoes casserole version with a golden breadcrumb topping.
Do you want it stovetop creamy or baked casserole style?
