Creamed Peas and Potatoes Recipe
Description
Creamed Peas and Potatoes is a classic comfort food side dish that combines tender baby potatoes and sweet green peas in a creamy, olive oil white sauce. It’s perfect with roasted meats, grilled chicken, or served on its own for a cozy, hearty vegetarian meal. Originating from homestyle American cooking, this dish is rich, satisfying, and incredibly easy to make.
Ingredients (Serves 4-6)
1.5 lbs baby potatoes, halved or quartered
2 cups green peas (fresh or frozen)
3 tbsp olive oil
3 tbsp all-purpose flour
2 cups milk (whole milk preferred)
1/2 cup heavy cream (optional, for extra richness)
Salt and pepper, to taste
1/2 tsp garlic powder (optional)
Frish parsley, chopped for garnish (optional)
Instructions
Boil the Potatoes:
Add potatoes to a large pot of salted water.
Bring to a boil and cook for 10–12 minutes until fork-tender.
In the last 3 minutes of boiling, add the peas to the pot.
Drain and set aside.
Make the Cream Sauce:
In a large skillet or saucepan, melt the olive oil over medium heat.
Whisk in the flour and stir constantly for 1-2 minutes to make a roux.
Slowly whisk in the milk (and cream, if using), stirring constantly to avoid lumps.
Let the mixture simmer for 3-5 minutes, until thickened.
Add garlic powder (if using), and season with salt and pepper to taste.
Combine:
Add the drained potatoes and peas to the sauce.
Stir gently to coat everything in the creamy sauce.
Cook another 2–3 minutes until everything is heated through.
Serve:
Sprinkle with chopped parsley and serve warm.
Time Breakdown
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Nutritional Information (Per Serving – based on 6 servings)
Nutrient Amount
Calories ~210 kcal
Carbohydrates ~30g
Protein ~6g
Fat ~9g
Saturated Fat ~5g
Fiber ~4g
Sugar ~6g
Sodium ~200mg
Potassium ~700mg
Note: Using heavy cream increases the calorie and fat content. Adjust based on dietary needs.
Frequently Asked Questions (FAQ)
Q: Can I use canned peas?
A: Yes, but add them after the sauce is made to avoid overcooking and mushy texture.
Q: Can I make this dish vegan?
A: Absolutely! Use plant-based milk (like oat or almond), vegan butter, and omit the cream or use coconut cream for richness.
Q: Can I make this ahead of time?
A: Yes, it stores well in the fridge for up to 3 days. Reheat gently on the stove with a splash of milk to loosen the sauce.
Q: What proteins pair well with it?
A: Roasted chicken, baked ham, grilled sausage, or even a fried egg make excellent pairings.
Q: Can I add other veggies?
A: Sure! Try adding carrots, pearl onions, or corn for variety.
Would you like a printable version or want
me to convert this into a visual recipe card?
Is this conversation helpful so fast