Creamed Potatoes and Peas

Creamed Potatoes and Peas

A rich, velvety side dish that’s pure comfort in every bite!

Ingredients

• 1 lb petite red potatoes, halved or quartered 🥔

• 1 cup garden peas (fresh or frozen) 🌿

• 4 tbsp butter (golden butter for best flavor) �

• ¼ cup all-purpose flour 🥣

• 1 cup whole milk 🥛

• ¼ cup whipping cream or half-and-half

• 1 tsp chicken bouillon (or veg bouillon for vegetarian)

• Sea salt & cracked black pepper, to taste

Instructions

1. Cook the Potatoes & Peas

1. In a pot, cover potatoes with salted water. Boil until fork-tender (~10-12 mins).

2. In the last 2 minutes, add peas (if frozen, no need to thaw). Drain and set aside.

2. Make the Cream Sauce

1. In the same pot, melt butter over medium heat.

2. Whisk in flour to form a roux (cook 1-2 mins until golden).

3. Gradually pour in milk + cream, whisking constantly to avoid lumps.

4. Stir in bouillon, salt, and pepper. Simmer until thickened (~3-5 mins).

3. Combine & Serve

• Gently fold in potatoes and peas until coated in the creamy sauce.

• 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!)