Here’s a comforting, old-fashioned recipe for Creamed Peas and Potatoes—simple, cozy, and perfect as a side dish 🌿🥔
Creamed Peas and Potatoes
Ingredients
- 4–5 medium potatoes, peeled and diced
- 1 1/2 cups peas (fresh or frozen)
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups milk (whole milk works best)
- Salt and black pepper, to taste
Optional additions
- 1/4 teaspoon sugar (very traditional, balances peas)
- Chopped parsley
- Pinch of nutmeg
Instructions
- Cook potatoes:
Place diced potatoes in salted water. Bring to a boil and cook until fork-tender (10–12 minutes).
Add peas during the last 2–3 minutes of cooking. Drain. - Make the cream sauce:
In a saucepan, melt butter over medium heat.
Stir in flour and cook 1 minute (do not brown).
Gradually whisk in milk. Cook, stirring, until thick and smooth. - Season:
Add salt, pepper, and optional sugar or nutmeg. - Combine:
Gently fold potatoes and peas into the cream sauce. - Serve warm.
Grandma-Style Tips
- For extra richness, replace 1/2 cup milk with light cream.
- If sauce gets too thick, thin with a splash of milk.
- Add cooked pearl onions for a very classic touch.
If you want, I can also share a ham-added version, a cheesy creamed peas and potatoes, or a slow-cooker method.
