Creamed Potatoes and Peas
A comforting side dish featuring tender red potatoes and sweet peas in a rich, buttery sauce, perfect for family gatherings or weeknight dinners.
Ingredients
Main Ingredients
- 2 lbs red potatoes, boiled and halved Boil until tender.
- 1/4 cup butter Unsalted butter recommended.
- 3 tablespoons flour
- 1 1/2 teaspoons salt Adjust to taste.
- 1/4 teaspoon pepper Freshly cracked is ideal.
- 1 1/2 cups milk Full-fat milk recommended for creaminess.
- 1 cup evaporated milk Can substitute with more regular milk.
- 10 oz frozen peas You can use fresh peas if preferred.
Instructions
Preparation
- Boil the red potatoes until tender, then halve them.
- In a large saucepan, melt the butter over medium heat.
- Stir in the flour, salt, and pepper, and cook for 1-2 minutes until bubbly.
- Gradually whisk in the milk and evaporated milk, cooking until the mixture thickens.
- Add the frozen peas and cook until heated through.
- Fold in the boiled potatoes until evenly coated.
- Serve warm.
Notes
To store leftovers, allow the dish to cool, then transfer to an airtight container. Refrigerate for up to 3-4 days. Add a splash of milk when reheating to regain creaminess.