Creamed Peas and Potatoes
User Reviews
5
Creamed Peas and Potatoes
Description
This dish features red potatoes boiled to just tender, avoiding overcooking to maintain shape. A classic white sauce is made by cooking butter and flour into a roux, then gradually whisking in milk until smooth and thickened to a gravy-like consistency. Salt and pepper season the sauce, which is then gently simmered with peas—either fresh blanched or frozen—to integrate their flavor and color.
The cooked potatoes are stirred into the creamy sauce, allowing them to be thoroughly coated but still hold their texture. This combination offers a lush mouthfeel balanced by the slight sweetness of peas and mild seasoning. It's a gentle, home-style vegetable side ideal for a variety of meals.
If using fresh peas, blanching and shocking them in ice water keeps their vibrant color and texture before adding to the sauce. The dish should be served warm to enjoy the smooth consistency and tender components together.
Ingredients
- 6-8 potato red
- 3-4 tablespoons butter
- 1/4 cup flour
- 2 cups milk
- salt to taste
- black pepper to taste
- 1-2 cups peas if using fresh peas, see recipe notes, fresh or frozen
Instructions
- In a large pot, boil potatoes in salted water until fork tender, approximately 10-15 minutes depending on the size of your potato cubes. You don't want them overdone or they will get mushy. Drain and set aside.
- In a medium-sized saucepan, melt butter over medium heat.
- Slowly add flour, stirring, until mixture becomes doughy (you may not need all the flour).
- Slowly add milk, whisking constantly until mixture becomes smooth and creamy. You want it to be a gravy consistency. Add more milk if it seems too thick. Add salt and pepper, to taste.
- Add peas and bring to a slight simmer.
- Carefully stir potatoes into creamy mixture until potatoes are covered.
- Pour creamed peas and potatoes into a serving dish to serve.
Notes
- Blanch fresh peas for 90 seconds in boiling water, then cool immediately in ice water to preserve color and texture before adding to the sauce.
- Drain and dry blanched peas if preparing ahead; they can be refrigerated or frozen for later use in the recipe.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 394 kcal
% Daily Value*
| Calories | 394kcal | 20% |
| Carbohydrates | 65g | 22% |
| Protein | 11g | 22% |
| Fat | 11g | 17% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 29mg | 10% |
| Sodium | 161mg | 7% |
| Potassium | 1623mg | 35% |
| Fiber | 7g | 28% |
| Sugar | 9g | 18% |
| Vitamin A | 660IU | 13% |
| Vitamin C | 42mg | 47% |
| Calcium | 112mg | 11% |
| Iron | 3.2mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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