Creamed Potatoes and Peas (Serves 4–6)
Ingredients
2 lbs (900 g) potatoes, peeled and diced (Yukon Gold or red potatoes)
1½ cups frozen peas
3 tbsp butter
3 tbsp all-purpose flour
1½ cups milk (whole milk preferred)
½ cup heavy cream (optional, for extra richness)
¾ tsp salt (or to taste)
½ tsp black pepper
¼ tsp garlic powder (optional)
¼ tsp onion powder (optional)
Fresh parsley (optional, for garnish)
Instructions
Cook the potatoes
Place diced potatoes in a pot of salted water.
Bring to a boil and cook 10–12 minutes, until fork-tender.
Drain and set aside.
Cook the peas
Add peas to boiling water for 2–3 minutes, then drain.
(Frozen peas can also be added directly later.)
Make the cream sauce
In the same pot, melt butter over medium heat.
Whisk in flour and cook 1 minute (do not brown).
Slowly whisk in milk and cream until smooth.
Thicken the sauce
Cook, stirring constantly, 3–5 minutes, until thick and creamy.
Season
Add salt, pepper, garlic powder, and onion powder.
Combine
Gently fold in potatoes and peas.
Simmer 2–3 minutes, until heated through and well coated.
Serve hot
Garnish with parsley if desired.
Tips & Variations
Extra creamy: mash a few potatoes into the sauce
Cheesy: add ½ cup shredded cheddar
Southern style: add a pinch of sugar
Herby: stir in fresh dill or thyme
This dish pairs beautifully with meatloaf, roast chicken, or ham.
