Creamed Potatoes and Peas Recipe

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💚 Why You’ll Love Creamed Potatoes and Peas

  • ✅ Simple pantry ingredients — Nothing fancy, just pure comfort.
  • ✅ One-pot wonder — Easy to make and easy to clean up.
  • ✅ Great side dish or light meal — Filling, flavorful, and versatile.
  • ✅ Nostalgic flavor — Tastes like something your grandma used to make.

🛒 Ingredients

  • 2 lbs potatoes (Yukon Gold or red potatoes work best)
  • 1 ½ cups frozen peas
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 2 cups milk (whole milk preferred for creaminess)
  • Salt and black pepper, to taste
  • Optional: a pinch of garlic powder or chopped fresh parsley for garnish

👩‍🍳 How to Make It

  1. Boil the Potatoes
    Peel (or leave the skin on for rustic texture) and cut potatoes into bite-sized chunks. Boil in salted water until fork-tender, about 10–12 minutes. Drain and set aside.
  2. Cook the Peas
    In a small saucepan or in the microwave, cook the peas just until tender. Drain and set aside.
  3. Make the Cream Sauce
    In a large skillet or saucepan, melt the butter over medium heat. Stir in the flour and cook for 1–2 minutes to form a roux (this helps thicken the sauce). Gradually whisk in the milk until smooth. Cook, stirring constantly, until the sauce thickens — about 5–6 minutes.
  4. Season and Combine
    Add salt, pepper, and any optional seasonings. Gently fold in the cooked potatoes and peas until everything is well coated and heated through.
  5. Serve Warm
    Garnish with a little fresh parsley or cracked pepper if you like. Serve as a side or enjoy on its own for a cozy, meatless meal.

📝 Tips & Variations

  • Use fresh peas in spring for extra sweetness and texture.
  • Add cooked chopped ham or bacon for a heartier dish.
  • Swap milk for half-and-half or cream for extra richness.
  • Don’t overcook the potatoes — they should hold their shape when stirred into the sauce.