– 1.5 pounds of potatoes, peeled and cubed
– 1 cup of fresh or frozen peas
– 3 tablespoons of butter
– 3 tablespoons of all-purpose flour
– 1 cup of milk (whole or 2% for richness)
– 1/2 teaspoon of salt, or to taste
– 1/4 teaspoon of black pepper, or to taste
– Fresh parsley, chopped (for garnish, optional)
Directions
1. Begin by boiling the potatoes in a large pot of salted water until they are tender, which should take about 15 minutes.
2. While the potatoes are cooking, melt the butter over medium heat in a medium saucepan. Once melted, whisk in the flour until it forms a smooth paste, cooking for 1-2 minutes to eliminate the raw flour taste.
3. Gradually add the milk to the roux (butter and flour mixture), constantly whisking to prevent lumps from forming. Cook until the mixture thickens into a creamy sauce, about 5 minutes.
4. Drain the potatoes and return them to the pot. Add the cream sauce to the potatoes and gently fold to combine, being careful not to mash the potatoes too much unless that’s your preference.
5. If using frozen peas, add them to the pot now and cook on low for an additional 3-4 minutes until the peas are heated through. If using fresh peas, steam them separately until just tender and then stir them into the potatoes to keep their bright color and slight crunch.
6. Season the creamed potatoes and peas with salt and pepper to taste. Serve hot, garnished with chopped parsley if desired.
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When I was young, I couldn’t get enough of this dish. I’d always ask my mom to cook it.
