Creamed Potatoes and Peas

Here is a simple and delicious recipe for Creamed Potatoes and Peas. It is a classic comfort food side dish that pairs perfectly with roasted meats, meatloaf, or fish.

Creamed Potatoes and Peas

This dish features tender potatoes and sweet peas enveloped in a rich,  creamy sauce. It’s rustic, satisfying, and comes together in about 30 minutes.

Ingredients

· 600g (about 4 cups) Potatoes, peeled and diced into 1-inch cubes (Yukon Gold or Russets work well)
· 1 cup Frozen Peas (no need to thaw)
· 2 tbsp  Butter
· 1 small Onion, finely chopped
· 2 tbsp All-Purpose Flour
· 1 ½ cups Whole Milk (warm or room temperature is best to avoid lumps)
· ¼ cup Heavy Cream (optional, for extra richness)
· Salt and Black Pepper, to taste
· Pinch of Nutmeg (optional, but recommended)

Instructions

1. Cook the Potatoes: Place the diced potatoes in a medium saucepan and cover with cold water. Add a generous pinch of salt. Bring to a boil and cook for 10-12 minutes, or until the potatoes are fork-tender.
2. Add the Peas: In the last 2 minutes of cooking, add the frozen peas to the boiling water with the potatoes. This will blanch them quickly. Drain the potatoes and peas well in a colander and set aside.
3. Make the Cream Sauce (Béchamel): In the now-empty saucepan, melt the butter over medium heat. Add the chopped onion and sauté for 3-4 minutes until soft and translucent (do not brown).
4. Make the Roux: Sprinkle the flour over the onions and butter. Stir constantly and cook for about 1-2 minutes. This cooks the raw taste out of the flour.
5. Add the Milk: Slowly pour in the warm milk while whisking continuously to prevent lumps from forming. Continue to whisk until the sauce thickens and comes to a gentle simmer.
6. Season: Reduce the heat to low. Stir in the cream (if using), salt, pepper, and a pinch of nutmeg. Taste and adjust seasoning.
7. Combine: Gently fold the drained potatoes and peas into the creamy sauce. Stir carefully to coat everything without mashing the potatoes.
8. Serve: Let it heat through for another minute or two, then serve hot.

Tips

· Lumpy Sauce? If your sauce gets lumps, a quick whisk or an immersion blender can often smooth it right out.
· Make it Cheesy: Stir in ½ cup of grated cheddar or Parmesan cheese after you remove the sauce from the heat for a cheesy version.· Fresh Herbs: A tablespoon of fresh chopped parsley or chives stirred in at the end adds a nice pop of color and freshness.
· Thickness: If the sauce becomes too thick, simply splash in a little more milk until it reaches your desired consistency.

Enjoy this creamy, comforting side dish