Creamed Potatoes and Peas
User Reviews
5
Creamed Potatoes and Peas
Description
Creamed Potatoes and Peas starts by boiling red potatoes until fork tender but still firm, ensuring they hold their shape in the sauce. Meanwhile, a roux is made by melting butter and whisking in flour, followed by gradually incorporating milk to form a smooth gravy-like base. Chicken bouillon adds savory depth, balanced with salt and freshly ground pepper, finished with heavy cream to enrich the sauce.
The cooked potatoes and peas are gently folded into the cream sauce, coating them thoroughly. This creates a creamy dish with the potatoes retaining a slight bite while the peas add a burst of sweetness and color. It's versatile as a warm side dish, suitable alongside meats or poultry.
If using fresh peas, they should be quickly steamed or boiled before adding. Leftovers store well refrigerated for a few days and can be gently reheated with added milk if needed to loosen the sauce.
Ingredients
- 1 pound red potatoes baby
- 1 cup peas or fresh, *see note, frozen
- 4 Tablespoons butter
- 1/4 cup all-purpose flour
- 1 cup milk
- 1/4 cup heavy cream , or half and half
- 1 teaspoon chicken bouillon
- salt to taste, freshly ground
- black pepper to taste, freshly ground
Instructions
- Wash and cut the potatoes into bite-size pieces. Add to a pot of boiling water and cook until fork tender, about 5-8 minutes. Be careful not to over-cook them--you don't want them to be too soft. Drain into a colander and set aside.
- In the same pot, over medium heat, add the butter and melt. Stir in flour and cook for 1 minute, stirring constantly.
- Slowly stir in milk, whisking the entire time, until blended and smooth. Cook, stirring, until slightly thickened. Add the chicken bullion paste and season with pepper and a little bit of salt.
- Stir in heavy cream until you've reached a good gravy consistency.
- Taste the sauce, and add more salt, pepper or bullion paste, as needed to reach a great flavor. Add another splash of milk, if needed, to thin the mixture.
- Add potatoes and frozen peas and stir everything gently to coat. Serve warm.
Notes
- If using fresh peas, boil or steam them for 1-2 minutes before adding to maintain tender texture.
- Store leftovers in an airtight container in the refrigerator for 3-4 days.
- Reheat on the stove gently, adding a splash of milk to loosen the sauce if it thickens.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 229 kcal
% Daily Value*
| Calories | 229kcal | 11% |
| Carbohydrates | 26g | 9% |
| Protein | 6g | 12% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 32mg | 11% |
| Sodium | 129mg | 5% |
| Potassium | 575mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 599IU | 12% |
| Vitamin C | 20mg | 22% |
| Calcium | 89mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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