Description
Creamed Potatoes and Peas is a comforting and creamy side dish featuring tender baby red potatoes and sweet peas in a rich, buttery sauce made from a roux and finished with heavy cream. Perfect for a quick and satisfying addition to any meal, this recipe combines simple ingredients to create a luscious, flavorful dish that warms the soul.
Ingredients
Vegetables
- 1 pound baby red potatoes
- 1 cup frozen peas (or fresh, see note)
Dairy & Fats
- 4 Tablespoons butter
- 1 cup milk
- 1/4 cup heavy cream (or half and half)
Pantry
- 1/4 cup all-purpose flour
- 1 teaspoon chicken bouillon paste
- Salt and freshly ground black pepper, to taste
Instructions
- Prepare the Potatoes: Wash and cut the baby red potatoes into bite-size pieces. Bring a pot of water to a boil, add the potatoes, and cook until fork-tender, about 5-8 minutes. Be careful not to overcook them to avoid them becoming too soft. Drain the potatoes in a colander and set aside.
- Make the Roux: Using the same pot over medium heat, melt the butter. Once melted, stir in the all-purpose flour and cook for 1 minute, stirring constantly to form a roux and prevent lumps.
- Add Milk and Thicken Sauce: Slowly whisk in the milk, ensuring the mixture is smooth and blended. Continue cooking while stirring until the sauce slightly thickens. Then add the chicken bouillon paste and season with freshly ground black pepper and a little salt to taste.
- Incorporate Heavy Cream: Stir in the heavy cream (or half and half) until the sauce reaches a good gravy consistency, creamy and smooth.
- Adjust Seasoning: Taste the sauce and adjust the seasoning by adding more salt, pepper, or bouillon paste as needed. If the sauce is too thick, add a splash of milk to thin it to the desired consistency.
- Combine and Serve: Gently fold the cooked potatoes and frozen peas into the creamy sauce to coat evenly. Serve warm as a savory side dish.
Notes
- Fresh peas can be used instead of frozen. If using fresh, blanch them briefly before adding.
- Chicken bouillon paste can be substituted with vegetable bouillon paste for a vegetarian version.
- Half and half can replace heavy cream for a lighter sauce.
- Adjust seasoning carefully since bouillon paste can be salty.
- This dish pairs well with roasted meats or grilled chicken.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
