Creamed Peas and Potatoes (Print Version)
Tender potatoes and sweet peas in a rich, velvety cream sauce. Ready in 40 minutes.
# What You'll Need:
→ Vegetables
01 - 1½ lbs baby potatoes, scrubbed and halved
02 - 2 cups fresh or frozen green peas
→ Sauce
03 - 2 tbsp unsalted butter
04 - 2 tbsp all-purpose flour
05 - 1½ cups whole milk
06 - ½ cup heavy cream
→ Seasonings
07 - 1 tsp salt
08 - ½ tsp freshly ground black pepper
09 - ¼ tsp ground nutmeg
→ Garnish
10 - 2 tbsp fresh parsley, chopped
# Steps:
01 - Place the halved potatoes in a large saucepan and cover with cold, salted water. Bring to a boil over medium-high heat. Reduce heat and simmer for 12–15 minutes or until potatoes are fork-tender.
02 - Add the peas to the pot with the potatoes during the last 3 minutes of cooking. Drain and set aside.
03 - In a large skillet or saucepan, melt the butter over medium heat. Whisk in the flour and cook, stirring constantly, for 1–2 minutes to form a roux.
04 - Gradually whisk in the milk, followed by the heavy cream, stirring until the sauce is smooth and begins to thicken, about 3–5 minutes.
05 - Season the sauce with salt, pepper, and nutmeg if using.
06 - Add the drained potatoes and peas to the sauce, gently folding to coat evenly. Cook for 2 minutes to heat through.
07 - Transfer to a serving bowl and garnish with fresh parsley.
# Expert Tips:
01 -
- The velvety sauce clings to every bite, making it impossible to stop eating
- It comes together in under 40 minutes but tastes like it simmered all afternoon
- Both kids and adults ask for seconds, every single time
02 -
- Start with cold water when boiling potatoes—hot water makes them cook unevenly
- Whisk the roux constantly to prevent lumps from forming in your sauce
- The sauce will thicken slightly as it stands, so do not over-reduce
03 -
- Cut larger baby potatoes into quarters so they cook at the same rate as smaller halves
- Pat the drained vegetables dry before adding to the sauce to prevent thinning