Creamed Peas and Potatoes

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

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 Time5

Cook Time20

Total Time25

Course: Side Dish

Cuisine: American

Servings: servings

Author: Mary Younkin

Ingredients

1½ 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