If I had it my way, I’d enjoy this on a daily basis
Creamed potatoes and peas make for a delightful and comforting dish, perfect for cozy family dinners or special occasions. This classic recipe combines tender potatoes, vibrant peas, and a creamy sauce seasoned to perfection. Let’s dive into the details of creating this heartwarming dish.
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Ingredients:
| Ingredients | Quantity |
|---|---|
| Potatoes | 1.5 pounds, peeled and cubed |
| Peas | 1 cup, fresh or frozen |
| Butter | 3 tablespoons |
| All-purpose flour | 3 tablespoons |
| Milk | 1 cup (whole or 2%) |
| Salt | 1/2 teaspoon, or to taste |
| Black pepper | 1/4 teaspoon, or to taste |
| Fresh parsley | Chopped, for garnish (optional) |
Instructions:
- Boil the Potatoes: Start by boiling the peeled and cubed potatoes in a large pot of salted water until they are tender, which should take approximately 15 minutes.
- Prepare the Cream Sauce: While the potatoes are cooking, melt the butter over medium heat in a medium saucepan. Once melted, whisk in the flour until it forms a smooth paste, cooking for 1-2 minutes to eliminate the raw flour taste.
- Add Milk and Thicken: Gradually add the milk to the butter and flour mixture, constantly whisking to prevent lumps from forming. Cook until the mixture thickens into a creamy sauce, about 5 minutes.
- Combine Potatoes and Sauce: Drain the cooked potatoes and return them to the pot. Add the prepared cream sauce to the potatoes and gently fold to combine, being careful not to mash the potatoes too much unless preferred.
- Add Peas: If using frozen peas, add them to the pot with the potatoes and sauce, and cook on low for an additional 3-4 minutes until the peas are heated through. If using fresh peas, steam them separately until just tender and then stir them into the potatoes to maintain their bright color and slight crunch.
- Season and Serve: Season the creamed potatoes and peas with salt and pepper to taste. Serve hot, garnished with chopped parsley if desired.
