Description
Creamed Potatoes and Peas is a classic, comforting side dish where tender potatoes and sweet peas are coated in a rich, creamy sauce made with butter, milk, and heavy cream. It’s easy to make and perfect for any occasion.
Ingredients
Units
Scale
- 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
- Cook the Potatoes
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. Drain and set aside. - Make the Cream Sauce
In the same pot, melt butter over medium heat. Stir in flour and cook for 1 minute, stirring constantly. - Add Milk
Slowly stir in milk while whisking to ensure it’s smooth. Cook, stirring, until the sauce thickens slightly. Add chicken bouillon paste and season with pepper and salt. - Finish the Sauce
Stir in heavy cream until you reach a gravy-like consistency. Taste the sauce and adjust seasoning as needed with salt, pepper, or more bouillon paste. Add more milk if the sauce is too thick. - Combine Potatoes and Peas
Add cooked potatoes and frozen peas to the sauce, stirring gently to coat. Serve warm.
Notes
- If using raw peas, they need to be boiled or steamed for 1–2 minutes before adding them to the dish. You can add them to the boiling potato water during the last 2 minutes.
- Storage: Keep the creamy potatoes and peas in an airtight container in the fridge for up to 3–4 days. Reheat on the stove, adding a splash of milk if needed.
Nutrition
- Serving Size: 1 serving
- Calories: 229
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg