Of course! “Creamed Potatoes and Peas” is a classic, comforting side dish. It’s essentially a simple, elegant combination of tender potatoes and sweet peas in a smooth, velvety white sauce (béchamel).
Here is a detailed recipe, including tips for making it perfectly.
Classic Creamed Potatoes and Peas
This recipe yields a rich and creamy side dish that pairs wonderfully with roasted chicken, meatloaf, ham, or holiday mains like turkey.
Ingredients:
For the Potatoes and Peas:
· 1.5 lbs (700g) potatoes (Yukon Gold or Russet are ideal), peeled and cut into 1-inch cubes
· 1 cup frozen peas (no need to thaw)
· 1 teaspoon salt (for the potato water)
For the Cream Sauce (Béchamel):
· 3 tablespoons unsalted butter
· 3 tablespoons all-purpose flour
· 1.5 cups whole milk, warmed (warm milk prevents a lumpy sauce)
· ½ cup heavy cream or half-and-half (for extra richness)
· ½ teaspoon salt, or to taste
· ¼ teaspoon black pepper, or to taste
· A pinch of freshly grated nutmeg (optional, but highly recommended)
· 1 tablespoon fresh parsley, chopped (for garnish)
Instructions:
- Cook the Potatoes: Place the cubed potatoes in a medium pot and cover with cold water. Add 1 teaspoon of salt. Bring to a boil over high heat, then reduce heat to a simmer. Cook for 10-15 minutes, or until the potatoes are fork-tender. Be careful not to overcook them into mush. Drain well and set aside.
- Make the Roux: While the potatoes are cooking, melt the butter in a separate saucepan or Dutch oven over medium heat. Once melted and foamy, add the flour. Whisk constantly for about 1-2 minutes until the mixture is bubbly and pale golden. This cooks the raw flour taste out.
- Create the Sauce: Gradually add the warm milk, whisking constantly to prevent any lumps from forming. Continue whisking until the mixture is smooth and begins to thicken. This will take 2-3 minutes.
- Simmer and Season: Stir in the heavy cream. Reduce the heat to low and let the sauce simmer gently for another 2-3 minutes, stirring occasionally, until it has thickened to a creamy, gravy-like consistency. Remove from heat and season with salt, pepper, and the optional nutmeg.
- Combine: Gently fold the drained, cooked potatoes and the frozen peas into the warm cream sauce. The residual heat will perfectly cook the peas.
- Serve: Return the pot to very low heat for just a minute or two to ensure everything is heated through. Taste and adjust seasoning if needed. Garnish with fresh chopped parsley and serve immediately.
Tips for the Best Creamed Potatoes and Peas:
· Choosing Potatoes: Yukon Gold are the best choice—they are buttery, hold their shape well, and become creamy when cooked. Russets will work but are more starchy and can break down easier.
· Avoid Mushy Potatoes: Don’t overcook the potatoes! They should be tender but still firm enough to hold their shape when mixed with the sauce.
· Lump-Free Sauce: The key is gradually adding warm milk while whisking constantly. If you do get a few lumps, you can strain the sauce through a fine-mesh sieve or use an immersion blender to smooth it out.
· Flavor Boosters:
· Add a minced garlic clove to the butter and cook for 30 seconds before adding the flour.
· Stir in a tablespoon of fresh chopped dill or chives instead of parsley.
· For a luxurious touch, stir in a couple of tablespoons of grated Parmesan cheese at the end.
· Make-Ahead: You can make the white sauce ahead of time. Press a piece of plastic wrap directly onto the surface to prevent a skin from forming and refrigerate for up to 2 days. Reheat gently on the stove, adding a splash of milk to loosen it up, before combining with freshly cooked potatoes and peas.
Enjoy your delicious, homemade comfort food