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+ servings
creamed peas and tiny potatoes in white dish with blue plaid napkin

Creamed Peas and Potatoes

Creamed peas and potatoes is a delicious side dish that is wonderfully simple to make. The tender pop of English peas adds a wonderful texture to the softness of baby potatoes in this recipe.
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 6 servings

Ingredients 

  • pounds very small baby potatoes halved
  • 8 ounces shelled English peas about 1½ cups worth
  • 1 tablespoon butter
  • 1 tablespoon all-purpose flour
  • ¼ teaspoon kosher salt adjust to taste
  • ¼ teaspoon freshly ground black pepper adjust to taste
  • 1 cup milk

Instructions

  • Place the halved potatoes in a large saucepan. Cover with water and bring to a boil over high heat. Reduce to a simmer and continue cooking for 7-9 minutes, just until fork tender. Drain in a colander.
  • In the same saucepan, bring about an inch of water to a boil. Add the peas and cook for 90 seconds, until just barely tender. Add the peas to the colander with the potatoes.
  • Add butter to the same saucepan used for the peas and melt over medium heat. Add the flour and stir with a whisk to make a thick paste. Gradually add the milk, whisking constantly until slightly thickened, about 3-4 minutes. Season to taste with salt and pepper.
  • Add the potatoes and peas to the sauce. Simmer over low heat for about 5 minutes, until everything is well coated. Serve warm.

Nutrition

Calories: 164kcal · Carbohydrates: 28g · Protein: 6g · Fat: 3g · Saturated Fat: 2g · Polyunsaturated Fat: 0.2g · Monounsaturated Fat: 1g · Trans Fat: 0.1g · Cholesterol: 10mg · Sodium: 136mg · Potassium: 633mg · Fiber: 5g · Sugar: 5g · Vitamin A: 416IU · Vitamin C: 37mg · Calcium: 74mg · Iron: 1mg
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