Creamed Peas and Potatoes (Printable)
Tender potatoes and sweet peas in a rich, velvety cream sauce
# What You’ll Need:
→ Vegetables
01 - 1½ lbs baby potatoes, scrubbed and halved
02 - 2 cups fresh or frozen green peas
→ Sauce
03 - 2 tbsp unsalted butter
04 - 2 tbsp all-purpose flour
05 - 1½ cups whole milk
06 - ½ cup heavy cream
→ Seasonings
07 - 1 tsp salt
08 - ½ tsp freshly ground black pepper
09 - ¼ tsp ground nutmeg
→ Garnish
10 - 2 tbsp fresh parsley, chopped
# How-To Steps:
01 - Place the halved potatoes in a large saucepan and cover with cold, salted water. Bring to a boil over medium-high heat. Reduce heat and simmer for 12–15 minutes or until potatoes are fork-tender.
02 - Add the peas to the pot with the potatoes during the last 3 minutes of cooking. Drain and set aside.
03 - In a large skillet or saucepan, melt the butter over medium heat. Whisk in the flour and cook, stirring constantly, for 1–2 minutes to form a roux.
04 - Gradually whisk in the milk, followed by the heavy cream, stirring until the sauce is smooth and begins to thicken, about 3–5 minutes.
05 - Season the sauce with salt, pepper, and nutmeg if using.
06 - Add the drained potatoes and peas to the sauce, gently folding to coat evenly. Cook for 2 minutes to heat through. Transfer to a serving bowl and garnish with fresh parsley.
# Expert Tips:
01 -
- The velvety sauce clings to every bite of potato and pea
- Ready in under an hour but tastes like it simmered all day
- That subtle hint of nutmeg makes everyone wonder what your secret is
02 -
- Never boil the sauce once the cream is added or it might separate
- The sauce will thicken as it stands so don't reduce it too much on the stove
03 -
- Warm your milk before adding it to the roux for a smoother sauce
- Grate your own nutmeg fresh it makes a remarkable difference