Creamed Potatoes and Peas

Classic Comfort in a Bowl 🥔🌿

This Creamed Potatoes and Peas recipe delivers on everything you want from a comforting side dish — it’s creamy, full of tender potatoes, sweet green peas, and infused with just enough seasoning to feel both classic and fresh. No gloppiness, no bland sauce — just rich, velvety goodness in every bite.

Ingredients

For the Potatoes:

• 1.5 lbs (700g) Yukon Gold or Russet potatoes, peeled and cubed (1/2 to 3/4 inch)
• Water and salt for boiling

For the Cream Sauce:

• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 2 cups whole milk (or 2% for lighter option), warmed
• 1 cup heavy cream (or half-and-half)
• 1 teaspoon garlic powder
• 1/4 teaspoon onion powder
• Salt and freshly ground black pepper, to taste
• A pinch of ground nutmeg (optional, but highly recommended)

To Finish:

• 1 cup frozen peas (or fresh peas, blanched)
• 1–2 tablespoons chopped fresh parsley or chives (for garnish)

Instructions

1. Cook the Potatoes

• Place cubed potatoes in a medium pot and cover with cold, salted water by about an inch.
• Bring to a boil over high heat, then reduce to a simmer. Cook for 10–15 minutes or until just tender.
• Drain thoroughly and set aside.

2. Make the Cream Sauce

• Melt butter in a large skillet or Dutch oven over medium heat.
• Add flour and whisk constantly for 1–2 minutes to cook the roux.
• Gradually whisk in the warmed milk and cream, stirring constantly to avoid lumps.
• Continue to cook until the sauce thickens and gently simmers — it should coat the back of a spoon.

3. Season the Sauce

• Reduce heat to low. Stir in garlic powder, onion powder, nutmeg (if using), salt, and pepper.
• Let simmer gently for 2–3 minutes to blend flavors. Taste and adjust seasoning.

4. Combine & Serve

• Gently fold cooked potatoes and peas into the cream sauce.
• Warm through for 2–3 minutes until peas are tender.
• Stir in most of the fresh herbs. Transfer to serving bowl, garnish with remaining herbs, and serve warm.

Tips for Perfect Creamed Potatoes and Peas

• Don’t overcook the potatoes: Slight firmness is ideal — they’ll finish in the sauce.
• Warm your milk: Cold milk can cause lumps in the roux.
• Whisk constantly: Smooth sauce comes from continuous stirring while adding liquids.
• Make it a meal: Add diced ham, shredded cheese, or canned tuna to turn this side into a main dish.
• Customize with herbs: Try tarragon, dill, or thyme for variety.
• Layer flavors: Sauté finely diced onions or shallots in butter before adding flour for deeper flavor.

Serving Suggestions

This dish pairs beautifully with:

• Roast chicken or turkey
• Meatloaf or baked ham
• Grilled pork chops or sausage
• As a comforting vegetarian main with added protein

Storage & Reheating

• Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheat gently in a saucepan with a splash of milk to loosen the sauce.
• Not freezer-friendly due to the dairy-based sauce — texture may separate upon thawing.