Classic Creamed Potatoes and Peas – “Classic Creamed Potatoes and Peas” is a comforting. Simple side dish. That’s become a family favorite. It mixes soft baby red potatoes. And peas in a creamy sauce. Making it a warm addition to any meal. Whether it’s a relaxed dinner at home. Or a more formal event. Its mix of butter, milk, and cream. Makes a smooth sauce. That goes perfectly. With the potatoes and peas.
I first tried making this dish to go with roast chicken. Not expecting much. To my surprise. My family loved it. Even my husband. Who’s not big on peas. The dish didn’t just taste good. It felt like it was made with love. Now, it’s our go-to comfort food. Perfect for cold nights. Or when we’re looking for something reassuring.
What makes this Classic Creamed Potatoes and Peas truly shines?
This recipe shines. Because it balances flavors. And textures well. Works with many main dishes. And is easy and quick to make. Ideal for busy evenings. Or last-minute meals.
What You Need To Make This Classic Creamed Potatoes and Peas Recipe?
Baby Red Potatoes: These are the main attraction. They’re soft. And a little sweet. Perfect for soaking up the creamy sauce.
Peas: They add a sweet pop of color. And freshness. Balancing out the creaminess.
Butter: It’s all about richness and depth here. Making our sauce smooth. And velvety.
Flour: This is our thickening agent. Helping turn our sauce. Into a creamy delight.
Milk & Heavy Cream: These liquids mix into the sauce, with milk. Making it lighter. And cream. Adding a luxurious texture.
Chicken Bouillon: Just a bit. Gives the dish an extra layer of savory flavor. That makes it more interesting.
Salt and Pepper: These basics season the dish. Highlighting all the other flavors.
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Steps To Make Classic Creamed Potatoes and Peas:
Step 1: Begin by washing. And dicing your baby red potatoes. Into bite-sized pieces. Boil them. Until they are just tender enough. To pierce with a fork. About 5-8 minutes. This ensures they’re perfectly cooked. Without becoming mushy. Once done. Drain them. And set aside.
Step 2: Using the same pot. Melt the butter. Over medium heat. Then, sprinkle in the flour. Whisking continuously for a minute. To avoid lumps. Gradually pour in the milk. While stirring vigorously. To blend everything. Into a smooth, thickening sauce. Stir in the chicken bouillon. For that extra layer of flavor. Seasoning with a pinch of salt. And plenty of freshly ground black pepper.
Step 3: Next, incorporate the heavy cream slowly. Until the sauce reaches your desired consistency. Taste and adjust the seasoning. As needed. Maybe adding a bit more bouillon or salt. And if the sauce thickens too much. A splash of milk. Can loosen it up.
Step 4: Finally, gently fold in the potatoes and peas. Coating them evenly. With the creamy sauce. Serve it warm. And watch. As it becomes the star of the meal.
Tip:
A pro tip. For elevating your “Classic Creamed Potatoes and Peas”. To the next level. Is to infuse your milk with herbs. Before adding it to the sauce. Before heating your milk. Steep it with a bay leaf. Some thyme. Or even a clove of garlic. This subtle infusion. Adds a depth of flavor. To the creamy sauce. That complements the natural sweetness of the peas. And the earthiness of the potatoes beautifully. Just remember to remove the herbs or garlic. Before mixing the milk. Into your sauce. This little step. Is a game-changer. Transforming a simple dish. Into something that tastes like it came from a gourmet kitchen.
Frequently Asked Questions:
Can I use other types of potatoes in this recipe?
Yes. While baby red potatoes are recommended. For their flavor. And texture. Feel free to use what you have on hand. Just adjust the cooking time accordingly.
Is there a dairy-free alternative for the sauce?
You can substitute the milk and cream. With your preferred plant-based alternatives. Like almond or oat milk. And use a dairy-free butter alternative. The sauce might be slightly less rich. But still delicious.
How long can I store leftovers?
Leftovers can be stored in an airtight container. In the refrigerator. For up to 3 days. Reheat gently on the stove. Or in the microwave. Adding a little milk. If the sauce has thickened too much.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Classic Creamed Potatoes and Peas
Ingredients
- 1 lb baby red potatoes
- 1 c frozen peas or fresh
- 4 tbsp butter
- 1/4 c all-purpose flour
- 1 c milk
- 1/4 c heavy cream or half and half
- 1 tsp chicken bouillon
- Salt and freshly ground black pepper to taste
Instructions
- Wash and chop the potatoes into small pieces. Boil them in water until they're soft but not mushy, about 5-8 minutes. Then, drain them.
- In the same pot, melt the butter over medium heat. Add the flour and stir for 1 minute.
- Gradually add the milk, whisking constantly, until the sauce is smooth and slightly thick. Stir in the chicken bouillon. Season with salt and pepper.
- Mix in the heavy cream to get a nice, thick gravy consistency. Taste and adjust the seasoning if needed. If the sauce is too thick, add a little more milk.
- Add the cooked potatoes and peas to the pot, stirring gently to coat them in the sauce. Serve warm.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
