Ingredients
Scale
- 2 cups fresh or frozen peas
- 3 medium potatoes, peeled and diced
- 1 cup milk
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- Salt and pepper to taste
- 1 teaspoon sugar (optional)
- Fresh parsley for garnish (optional)
Instructions
- Step 1: In a large pot, bring salted water to a boil and add the diced potatoes. Cook until tender, about 10-15 minutes. Drain and set aside.
- Step 2: In the same pot, melt the butter over medium heat. Once melted, whisk in the flour to create a roux, cooking for about 1 minute until lightly golden.
- Step 3: Gradually add the milk to the roux, whisking constantly to prevent lumps. Continue cooking until the mixture thickens, about 3-5 minutes.
- Step 4: Stir in the cooked potatoes and peas into the thickened milk mixture. Add salt, pepper, and sugar (if using) to taste. Cook for an additional 5 minutes until heated through.
- Step 5: Remove from heat and garnish with fresh parsley if desired. Serve warm as a delicious side dish.
Notes
- For optimal freshness, store any leftover creamed peas and potatoes in an airtight container in the refrigerator for up to 3 days.
- When reheating, gently warm the dish on the stove over low heat, adding a splash of milk to restore its creamy consistency.
- This dish pairs wonderfully with grilled chicken or fish, making it a delightful side that adds color and flavor to your meal.
- For an extra depth of flavor, consider adding a pinch of garlic powder or a sprinkle of grated cheese into the roux while cooking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sodium: 350mg
- Fat: 9g
- Saturated Fat: 5g
- Trans Fat: 0g
- Protein: 3g