Creamed Potatoes and Peas
A rich, velvety side dish that’s pure comfort in every bite!
Ingredients
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1 lb petite red potatoes, halved or quartered 🥔
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1 cup garden peas (fresh or frozen) 🌿
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4 tbsp butter (golden butter for best flavor) �
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¼ cup all-purpose flour 🥣
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1 cup whole milk 🥛
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¼ cup whipping cream or half-and-half
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1 tsp chicken bouillon (or veg bouillon for vegetarian)
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Sea salt & cracked black pepper, to taste
Instructions
1. Cook the Potatoes & Peas
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In a pot, cover potatoes with salted water. Boil until fork-tender (~10-12 mins).
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In the last 2 minutes, add peas (if frozen, no need to thaw). Drain and set aside.
2. Make the Cream Sauce
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In the same pot, melt butter over medium heat.
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Whisk in flour to form a roux (cook 1-2 mins until golden).
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Gradually pour in milk + cream, whisking constantly to avoid lumps.
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Stir in bouillon, salt, and pepper. Simmer until thickened (~3-5 mins).
3. Combine & Serve
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Gently fold in potatoes and peas until coated in the creamy sauce.
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Adjust seasoning, then serve hot.
Tips for Success
✅ Extra creamy? Add a splash more cream or a dollop of sour cream.
✅ Herb boost: Stir in fresh parsley, thyme, or chives at the end.
✅ Make it vegan: Use plant-based butter, almond milk, and mushroom bouillon.
Pair with: Roast chicken, meatloaf, or enjoy as a cozy standalone dish! 😊
(Let me know if you’d like variations—like adding bacon, cheese, or caramelized onions!)
