This recipe elevates the humble potato and pea pairing into a creamy, comforting, and surprisingly elegant side dish perfect for any occasion. From weeknight dinners to holiday feasts, creamed potatoes and peas are a guaranteed crowd-pleaser. This recipe focuses on fresh, simple ingredients to let the natural flavors shine. Forget boxed mixes – this version is far superior!
What Makes This Creamed Potatoes and Peas Recipe Special?
This recipe isn't your average creamed potato dish. We prioritize fresh ingredients, avoiding processed shortcuts for a healthier and more flavorful result. The creamy texture comes from a combination of butter, milk, and a touch of flour for thickening, creating a luxuriously smooth sauce that coats every potato and pea perfectly. We also focus on achieving the perfect balance of flavors – neither too rich nor too bland.
Ingredients:
- 1 lb Yukon Gold potatoes, peeled and diced into ½-inch pieces
- 1 lb fresh or frozen peas (if frozen, no need to thaw)
- 4 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 2 cups whole milk (or a combination of milk and cream for extra richness)
- Salt and freshly ground black pepper to taste
- 1 tablespoon fresh chives, chopped (for garnish)
Instructions:
- Cook the Potatoes: Boil the diced potatoes in salted water until tender, about 15-20 minutes. Drain well.
- Make the Sauce: While the potatoes are cooking, melt the butter in a large saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux. This step is crucial for thickening the sauce.
- Add Milk and Season: Gradually whisk in the milk, ensuring no lumps form. Bring the mixture to a simmer, stirring frequently, until it thickens slightly. Season generously with salt and pepper.
- Combine and Simmer: Add the cooked potatoes and peas to the sauce. Gently stir to combine, ensuring the potatoes and peas are evenly coated. Simmer for 5-7 minutes, allowing the flavors to meld.
- Serve: Garnish with freshly chopped chives and serve immediately. This dish is delicious served hot.
Frequently Asked Questions (FAQ)
Can I use other types of potatoes?
Yes! While Yukon Gold potatoes are ideal for their creamy texture, you can also use russet potatoes, although they might become slightly fluffier. Red potatoes would also work, but their firmer texture might require a slightly longer cooking time.
How can I make this dish vegetarian/vegan?
For a vegetarian version, simply use the recipe as is. For a vegan version, substitute the butter with vegan butter and the milk with plant-based milk (such as soy, almond, or oat milk). You might need to adjust the amount of thickening agent depending on the type of plant-based milk you use. Some vegan milks are naturally thinner.
Can I make this ahead of time?
It's best to serve creamed potatoes and peas immediately after cooking, as the potatoes can become slightly mushy if they sit for too long. However, you can prepare the potatoes and sauce separately ahead of time and reheat them gently just before serving.
What other vegetables can I add?
Feel free to experiment! Adding other vegetables like carrots, green beans, or corn would complement the potatoes and peas beautifully. Just be sure to add them at the appropriate time during cooking – carrots and green beans might need to be added earlier than the peas and potatoes to ensure they're cooked through.
What can I serve this with?
Creamed potatoes and peas make a wonderful side dish for a variety of main courses, including roasted chicken, pork chops, grilled salmon, or even a hearty beef stew. It's a versatile side that complements many different flavor profiles.
This recipe provides a delicious and adaptable side dish that's easy to make and guaranteed to impress your guests. Enjoy!
