Absolutely! Creamed Peas and Potatoes is a classic comfort side dish—creamy, savory, and perfect with chicken, pork, or even as a cozy vegetarian meal. Here’s a simple recipe:
Ingredients (Serves 4)
- 4 medium potatoes, peeled and diced
- 1 cup frozen or fresh peas
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 ½ cups milk (whole or 2%)
- Salt and pepper, to taste
- ¼ tsp nutmeg (optional, adds warmth)
- 1 small onion, finely chopped (optional)
- Fresh parsley, chopped (for garnish)
Instructions
1. Cook the Potatoes
- Place the diced potatoes in a saucepan and cover with water.
- Add a pinch of salt and bring to a boil.
- Cook for 10–12 minutes until tender but not mushy.
- Drain and set aside.
2. Cook the Peas
- If using frozen peas, blanch them in boiling water for 2–3 minutes until tender, then drain.
- If using fresh peas, cook for 5 minutes until tender.
3. Make the Cream Sauce
- In a medium saucepan, melt butter over medium heat.
- Add chopped onion (if using) and sauté until soft.
- Stir in flour and cook for 1–2 minutes to remove the raw taste.
- Gradually whisk in milk until smooth and thickened (about 3–5 minutes).
- Season with salt, pepper, and nutmeg.
4. Combine Everything
- Add the cooked potatoes and peas to the cream sauce.
- Gently stir until everything is coated and heated through.
- Adjust seasoning if needed.
5. Serve
- Garnish with chopped parsley.
- Serve warm as a side dish or even as a light main with some crusty bread.
Tips & Variations:
- For extra richness, add 2–3 tbsp cream cheese or sour cream to the sauce.
- Sprinkle grated Parmesan on top before serving for a cheesy twist.
- You can lightly mash some of the potatoes into the sauce for a thicker, more “rustic” texture.
If you want, I can also give a super quick 20-minute stovetop version that keeps the peas bright and the sauce extra creamy without much fuss.
Do you want me to do that?
