Creamed Peas and Potatoes (Printable version)
Baby potatoes and sweet peas in a velvety cream sauce—the ultimate comforting side dish ready in under an hour.
# List of ingredients:
→ 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 (optional)
→ Garnish
10 - 2 tbsp fresh parsley, chopped
# Directions:
01 - Place halved potatoes in large saucepan, cover with cold salted water, bring to boil over medium-high heat, reduce heat and simmer 12–15 minutes until fork-tender.
02 - Add peas to pot during last 3 minutes of potato cooking time, drain and set aside.
03 - Melt butter in large skillet over medium heat, whisk in flour and cook stirring constantly 1–2 minutes to form roux.
04 - Gradually whisk in milk followed by heavy cream, stirring until smooth and thickened 3–5 minutes.
05 - Season sauce with salt, pepper, and nutmeg if desired.
06 - Add drained potatoes and peas to sauce, gently fold to coat evenly, cook 2 minutes to heat through.
07 - Transfer to serving bowl and garnish with fresh parsley.
# Expert Advice:
01 -
- The creamy sauce clings to every nook and cranny of the potatoes while the peas pop with sweetness in every bite
- It comes together in under 40 minutes but tastes like something that simmered all afternoon
02 -
- Adding the peas at the very end prevents them from turning into sad little bullets
- Whisking constantly while adding the milk eliminates any chance of lumpy sauce forever
03 -
- Cold milk prevents lumps so pull it straight from the fridge
- Grate fresh nutmeg if you can the flavor is infinitely better than preground