Creamed Peas and Potatoes (Print Version)
Tender baby potatoes and sweet peas folded into a simple creamy white sauce for a cozy 30-minute side dish.
# Ingredients:
For the vegetables
01 -
1 1/2 lb (680 g) baby red or Yukon gold potatoes, scrubbed
02 -
1 1/2 cups (210 g) fresh shelled peas or frozen peas
03 -
1 tablespoon kosher salt, for the potato water
For the cream sauce
04 -
2 tablespoons (28 g) unsalted butter
05 -
2 tablespoons finely chopped yellow onion
06 -
2 tablespoons (16 g) all-purpose flour
07 -
1 1/2 cups (360 ml) whole milk, plus more for loosening
08 -
1/2 teaspoon low-sodium vegetable bouillon paste or 1/4 teaspoon granulated bouillon, optional
09 -
1/2 teaspoon fine salt, plus more to taste
10 -
1/4 teaspoon black pepper
11 -
1 tablespoon chopped parsley, optional
# Instructions:
01 -
Halve any potatoes larger than 1 inch so the pieces cook evenly. Leave very small potatoes whole.
02 -
Place potatoes in a saucepan and cover with cold water. Add kosher salt, bring to a boil, and simmer for 12-15 minutes until just tender.
03 -
Add the peas during the last 1-2 minutes of cooking, just until bright and hot. Drain the potatoes and peas well.
04 -
Melt butter in a wide saucepan over medium heat. Add onion and cook for 2 minutes until softened but not browned.
05 -
Stir in the flour and cook for 1 minute, stirring constantly. Slowly whisk in the milk until smooth.
06 -
Cook the sauce for 3-5 minutes until it coats a spoon. Stir in bouillon if using, then season with salt and pepper.
07 -
Add the drained potatoes and peas to the sauce. Fold gently over low heat until coated and hot. Loosen with a splash of milk if needed and finish with parsley.
# Notes:
01 -
Best served immediately while the sauce is loose and creamy.
02 -
Use small potatoes for the neatest texture and fastest cooking.
03 -
Leftovers thicken and may need extra milk when reheated.