Description
Grandma’s classic Creamed Peas and Potatoes recipe brings comfort and nostalgia to dinner tables across rural kitchens. Hearty ingredients meld together, creating a rich side dish that connects generations with simple, soul-warming flavors you’ll crave time and again.
Ingredients
Scale
Vegetables:
- 1 lb (454 grams) baby potatoes (red or yellow), halved or quartered if large
- 1 ½ cups (225 grams) fresh or frozen peas
Sauce Components:
- 2 tablespoons (30 grams) unsalted butter
- 2 tablespoons (16 grams) all-purpose flour
- 1 ½ cups (360 milliliters) whole milk (or half-and-half for a richer sauce)
- ¼ cup (60 milliliters) heavy cream (optional, for extra creaminess)
Seasonings:
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper, or to taste
- ¼ teaspoon garlic powder (optional)
- ¼ teaspoon onion powder (optional)
- 1 tablespoon (3 grams) fresh parsley, chopped (optional, for garnish)
Instructions
- Prepare the starchy tubers by immersing them in a generously salted liquid bath. Allow the water to bubble and dance, then reduce the thermal intensity. Gently simmer the baby potatoes until they surrender to the prod of a fork, approximately 12-15 minutes.
- While the potatoes transform, address the verdant peas. For fresh specimens, plunge them into a roiling cauldron for a brief 2-3 minute immersion. Frozen varieties can be tenderly awakened through gentle microwave warming.
- Craft the luxurious cream foundation by melting dairy butter in a medium vessel. Introduce flour, whisking with vigor to create a silky roux. Gradually cascade milk into the mixture, maintaining constant motion to prevent stubborn clumps from forming.
- Continue stirring the developing sauce until it reaches a velvety consistency, roughly 3-5 minutes. Enhance with a flutter of salt, a dash of pepper, whispers of garlic and onion powders to elevate the flavor profile.
- Unite the tender potatoes and emerald peas within the creamy embrace. Fold gently, ensuring each morsel is lovingly coated with the sauce’s richness.
- Allow the medley to warm through on minimal heat, giving the flavors a moment to intertwine and harmonize. If desired, scatter fresh parsley across the surface for a vibrant finishing touch.
- Transfer the completed dish to a waiting serving vessel, presenting a comforting symphony of textures and tastes ready to delight eager diners.
Notes
- Customize potato texture by choosing small baby potatoes or cutting larger potatoes into uniform bite-sized chunks for consistent cooking.
- Prevent sauce from becoming lumpy by whisking continuously and adding milk gradually while maintaining medium heat.
- Elevate flavor profile by roasting potatoes before adding to cream sauce for enhanced caramelized taste and deeper complexity.
- Adapt recipe for dietary needs by substituting dairy milk with unsweetened almond or oat milk and using gluten-free flour for roux to create allergen-friendly version.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Side Dish
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 245
- Sugar: 5 g
- Sodium: 220 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 5 g
- Protein: 7 g
- Cholesterol: 30 mg