🥔 Creamed Peas and Potatoes
Ingredients (Serves 4–6):
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1 lb baby or new potatoes, halved (or quartered if large)
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1½ cups fresh or frozen green peas
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2 tbsp butter
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2 tbsp all-purpose flour
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1½ cups milk (whole milk preferred)
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½ cup heavy cream (optional, for richness)
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Salt and black pepper, to taste
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Optional: ¼ tsp garlic powder or onion powder
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Optional garnish: chopped parsley or dill
Instructions:
1. Cook the potatoes:
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In a medium pot, cover potatoes with cold salted water.
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Bring to a boil and cook for 10–12 minutes, until tender.
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In the last 3–4 minutes, add peas (if using fresh). Drain and set aside.
2. Make the cream sauce:
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In a saucepan, melt butter over medium heat.
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Whisk in flour and cook for 1–2 minutes to form a roux.
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Gradually whisk in milk (and cream, if using) until smooth.
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Cook, stirring constantly, for 4–5 minutes, until thickened.
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Season with salt, pepper, and any optional seasonings.
3. Combine & serve:
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Gently fold in cooked potatoes and peas.
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Warm through for 2–3 minutes. Taste and adjust seasoning.
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Garnish with herbs if desired. Serve warm.
📝 Tips:
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Baby red or Yukon gold potatoes hold up best.
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You can use frozen peas — just add them to the boiling water for 1–2 minutes at the end.
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Make it extra savory with a handful of cooked bacon bits or diced ham.
Would you like a dairy-free version, a crockpot method, or a way to turn this into a full vegetarian main dish?