Creamed Peas and Potatoes Recipe

There’s a certain magic in simplicity, isn’t there? Sometimes, the most comforting and satisfying meals are the ones that whisper of home, of uncomplicated flavors, and of shared moments around the table. Creamed Peas and Potatoes, for me, embodies just that. Growing up, it wasn’t a dish that screamed for attention, but it was a constant, a quiet player in our family dinners. And honestly? It was always devoured. Now, years later, as I make it for my own family, I’m reminded of its understated brilliance. The creamy, velvety embrace of the sauce, the gentle sweetness of the peas, and the earthy comfort of potatoes – it’s a symphony of textures and tastes that manages to be both incredibly simple and deeply satisfying. Even my kids, who can be notoriously picky, clean their plates when this is on the menu. There’s something inherently comforting and universally appealing about this dish; it’s a testament to the fact that sometimes, the best recipes are the ones that rely on simple, wholesome ingredients, prepared with love and care. This Creamed Peas and Potatoes recipe is not just a side dish; it’s a warm hug on a plate, a reminder of the simple pleasures in life, and a guaranteed crowd-pleaser for any occasion.

Ingredients

This recipe shines because of its simplicity, and the ingredient list reflects that. However, the quality of each ingredient does play a role in the final taste, so choosing fresh, high-quality components will elevate this humble dish to something truly special. Here’s what you’ll need to create this creamy and comforting side:

• Potatoes: 2 lbs, Yukon Gold or Russet potatoes are excellent choices.
  • Why Yukon Gold? Yukon Golds have a naturally buttery flavor and a creamy texture that holds up well when boiled and incorporated into the sauce. They are less starchy than Russets, contributing to a smoother, less gluey final dish.
  • Why Russet? Russets are a classic choice and work perfectly well. They are starchier, which can contribute to a thicker sauce naturally. If using Russets, be mindful not to overcook them, as they can become dry.
  • Alternative Potatoes: Red potatoes or even baby potatoes can be used. Red potatoes are waxier and will hold their shape even more, offering a slightly different texture. Baby potatoes are convenient as they often require less peeling and chopping.
• Peas: 1 lb, frozen peas are recommended for convenience and consistent sweetness.
  • Why Frozen? Frozen peas are picked at their peak ripeness and flash-frozen, preserving their sweetness and nutrients. They are readily available year-round and require minimal preparation.
  • Fresh Peas: If you have access to fresh peas in their pods, they are a delightful option, especially during spring and early summer. You’ll need to shell them, which can be a bit time-consuming but rewarding for the fresh, vibrant flavor. You’ll likely need about 2 lbs of pea pods to yield 1 lb of shelled peas.
  • Canned Peas (Use as a last resort): Canned peas can be used in a pinch, but they often have a softer texture and less vibrant flavor compared to frozen or fresh peas. If using canned, drain and rinse them thoroughly to remove excess sodium.
• Butter: 4 tablespoons, unsalted butter is preferred to control the salt level.
  • Why Unsalted? Using unsalted butter allows you to control the overall saltiness of the dish. You can always add salt to taste, but it’s harder to remove it if you start with salted butter.
  • Salted Butter: If you only have salted butter, you can use it, but reduce the amount of added salt later in the recipe.
  • Vegan Butter: For a vegan version, use a high-quality vegan butter alternative that melts and tastes similar to dairy butter.
• All-Purpose Flour: 4 tablespoons, used to create a roux, which thickens the sauce.
  • Gluten-Free Options: For a gluten-free version, you can use cornstarch or arrowroot starch as a thickener. Use 2 tablespoons of cornstarch or arrowroot starch mixed with 1/4 cup of cold milk or cream to create a slurry. Add this slurry to the sauce towards the end of cooking and simmer until thickened.
• Milk: 2 cups, whole milk or 2% milk will provide a rich and creamy texture.
  • Creamier Options: For an even richer and more decadent dish, you can use half-and-half or heavy cream instead of milk. This will result in a thicker and more luxurious sauce.
  • Lighter Options: Skim milk can be used for a lighter version, but the sauce may be less creamy.
  • Plant-Based Milks: Unsweetened plant-based milks like oat milk, soy milk, or almond milk can be used for a vegan version. Oat milk is particularly good for creamy sauces due to its naturally thicker texture.
• Heavy Cream (Optional but Recommended): 1/2 cup, adds extra richness and velvety texture to the sauce.
  • Why Heavy Cream? Heavy cream elevates the sauce to another level of creaminess and richness. It creates a truly luxurious mouthfeel and enhances the overall flavor of the dish.
  • Substitute for Heavy Cream: If you want to reduce the richness, you can omit the heavy cream or substitute it with more milk or half-and-half. For a vegan option, use full-fat coconut cream (the solid part from a chilled can) or a plant-based heavy cream alternative.
• Onion: 1 small onion, finely chopped, adds a subtle savory depth to the sauce.
  • Shallots: Shallots can be used as a milder alternative to onions. They offer a delicate onion flavor.
  • Garlic (Optional): For a slightly garlicky flavor, you can add 1-2 cloves of minced garlic along with the onion.
• Fresh Parsley: 2 tablespoons, chopped, for garnish and a fresh, herbaceous note.
  • Other Herbs: Fresh dill, chives, or thyme can also be used for garnish, depending on your preference.
  • Dried Herbs: In a pinch, you can use dried parsley or other dried herbs, but fresh herbs offer a brighter flavor. Use about 1 teaspoon of dried herbs in place of 2 tablespoons of fresh.
• Salt: To taste, essential for seasoning and bringing out the flavors.
  • Kosher Salt: Kosher salt is recommended for its clean taste and ease of use.
  • Table Salt: Table salt can be used, but it is finer and saltier by volume, so use slightly less.
• Black Pepper: Freshly ground black pepper to taste, adds a subtle warmth and spice.
  • White Pepper: White pepper can be used for a milder pepper flavor and a less visible appearance in the white sauce.
• Nutmeg (Optional): A pinch of ground nutmeg, adds a warm, subtle spice that complements the creamy sauce beautifully.
  • Mace: Mace, the outer covering of the nutmeg seed, can also be used and has a similar but slightly more delicate flavor.

Instructions

Making Creamed Peas and Potatoes is a straightforward process, perfect for a weeknight meal or a comforting side dish for a special occasion. Follow these step-by-step instructions to create this classic and delicious recipe:

1. Prepare the Potatoes:
   • Wash and Peel: Thoroughly wash the potatoes under cold running water to remove any dirt. Peel the potatoes using a vegetable peeler.
   • Dice the Potatoes: Cut the peeled potatoes into uniform cubes, about 1/2 to 3/4 inch in size. Uniform cubes ensure even cooking.
   • Boil the Potatoes: Place the diced potatoes in a medium-sized pot. Cover them with cold water – the water level should be about an inch above the potatoes. Add a generous pinch of salt to the water.
   • Cook until Tender: Bring the pot to a boil over high heat. Once boiling, reduce the heat to medium and simmer gently until the potatoes are fork-tender. This usually takes about 15-20 minutes, depending on the size of the cubes and the type of potato. You should be able to easily pierce a potato cube with a fork without it crumbling apart.
   • Drain the Potatoes: Once the potatoes are tender, carefully drain them in a colander. Set them aside and keep them warm. You can cover the colander with a clean kitchen towel to retain heat.
2. Sauté the Onion:
   • Prepare the Onion: While the potatoes are boiling, peel and finely chop the onion.
   • Sauté in Butter: In a large skillet or pot (the same pot used for potatoes, if desired, after rinsing it), melt 2 tablespoons of butter over medium heat.
   • Cook until Softened: Add the chopped onion to the melted butter and sauté until softened and translucent, about 5-7 minutes. Stir occasionally to prevent browning. You want the onion to become fragrant and tender, but not browned.
3. Make the Roux:
   • Add Flour: Reduce the heat to medium-low. Sprinkle the all-purpose flour over the sautéed onions in the skillet.
   • Cook the Roux: Cook the flour and onion mixture, stirring constantly with a whisk or wooden spoon, for about 2-3 minutes. This process is called making a roux. Cooking the flour removes the raw flour taste and helps to thicken the sauce. The mixture should become slightly golden and fragrant. Be careful not to burn the roux.
4. Create the Cream Sauce:
   • Gradually Add Milk: Slowly pour in the milk, about 1/2 cup at a time, whisking constantly to prevent lumps from forming. Make sure each addition of milk is fully incorporated before adding more.
   • Simmer and Thicken: Once all the milk is added, increase the heat to medium and bring the sauce to a gentle simmer. Continue to simmer, stirring occasionally, until the sauce thickens slightly and coats the back of a spoon. This usually takes about 5-7 minutes. The sauce should be smooth and creamy.
   • Stir in Cream (Optional): If using heavy cream, stir it into the sauce and simmer for another minute or two to heat through. This will enrich the sauce and make it even creamier.
   • Season the Sauce: Season the cream sauce with salt and freshly ground black pepper to taste. Start with about 1/2 teaspoon of salt and 1/4 teaspoon of black pepper, and adjust according to your preference. If using nutmeg, add a pinch at this stage. Taste and adjust seasonings as needed.
5. Add Peas and Potatoes:
   • Add Peas: Stir in the frozen peas to the cream sauce. Cook for about 3-5 minutes, or until the peas are heated through and tender-crisp. Do not overcook the peas, as they can become mushy. If using fresh peas, they may require slightly longer cooking time.
   • Add Potatoes: Gently fold in the cooked and drained potatoes into the creamy pea sauce. Stir carefully to combine everything evenly, ensuring the potatoes are coated in the sauce.
6. Finish and Serve:
   • Melt Remaining Butter (Optional): Melt the remaining 2 tablespoons of butter and drizzle it over the Creamed Peas and Potatoes for extra richness and flavor just before serving. This step is optional but highly recommended for a more luxurious finish.
   • Garnish with Parsley: Sprinkle the chopped fresh parsley over the top of the Creamed Peas and Potatoes for a pop of freshness and color.
   • Serve Hot: Serve the Creamed Peas and Potatoes immediately while hot. It’s best enjoyed fresh, but can be reheated gently if needed.

Nutrition Facts

(Approximate values per serving, assuming 6 servings)

• Servings: 6
• Calories per Serving: Approximately 250-350 calories (This can vary based on the type of milk and cream used, and the portion size).

Approximate Nutritional Breakdown per Serving:

• Fat: 15-20g (Varies based on dairy choices, can be lower with skim milk and no cream)
  • Saturated Fat: 8-12g (Varies based on dairy choices)
• Cholesterol: 40-60mg (Varies based on dairy choices)
• Sodium: 300-400mg (Varies based on salt added)
• Carbohydrates: 30-40g
  • Fiber: 4-6g
  • Sugar: 5-8g (Natural sugars from potatoes and peas)
• Protein: 6-8g

Important Note: These are estimated nutritional values and can vary depending on the specific ingredients used, portion sizes, and cooking methods. For more accurate nutritional information, you can use a nutrition calculator and input the exact ingredients and quantities you used.

Preparation Time

• Prep Time: 20 minutes (This includes washing, peeling, and dicing potatoes, chopping onion, and measuring ingredients)
• Cook Time: 30 minutes (This includes boiling potatoes, sautéing onion, making roux, and simmering sauce)
• Total Time: 50 minutes

This recipe is relatively quick and easy to prepare, making it a great option for a weeknight meal or when you need a comforting side dish in under an hour. The hands-on time is minimal, mostly involving chopping and stirring, while the potatoes and sauce simmer away.

How to Serve Creamed Peas and Potatoes

Creamed Peas and Potatoes is a versatile side dish that pairs beautifully with a wide range of main courses. Its creamy texture and comforting flavors make it a perfect accompaniment to both simple and more elaborate meals. Here are some ideas on how to serve it:

• As a Classic Side Dish:
  • Roasted Chicken or Turkey: The creamy sauce and tender potatoes are a perfect complement to the savory flavors of roasted poultry.
  • Baked Ham: Creamed Peas and Potatoes are a traditional pairing with baked ham, especially for holiday meals.
  • Pork Chops or Tenderloin: The richness of the cream sauce balances the lean protein of pork beautifully.
  • Grilled or Pan-Seared Steak: A hearty steak and creamy potatoes make for a satisfying and comforting meal.
  • Fish Fillets (Baked or Pan-Fried): Flaky white fish like cod, haddock, or tilapia pairs well with the gentle flavors of Creamed Peas and Potatoes.
• As a Vegetarian Main Course (with additions):
  • Serve over Toast: Spoon Creamed Peas and Potatoes over buttered toast or biscuits for a simple and comforting vegetarian meal.
  • Top with a Fried Egg: Add a fried or poached egg on top for extra protein and richness.
  • Combine with Roasted Vegetables: Serve alongside roasted vegetables like carrots, broccoli, or asparagus for a more substantial vegetarian meal.
  • Add Cheese: Stir in shredded cheddar cheese or Parmesan cheese for a cheesy and more filling vegetarian dish.
• For Special Occasions and Holidays:
  • Thanksgiving or Christmas Dinner: Creamed Peas and Potatoes are a classic and comforting side dish for holiday feasts, adding a touch of homey goodness to the table.
  • Easter Brunch or Dinner: The fresh flavors of peas make this dish a lovely addition to spring celebrations.
  • Potlucks and Gatherings: This dish is easy to transport and serve at potlucks, picnics, or family gatherings.
• Garnishing Ideas:
  • Fresh Herbs: Chopped fresh parsley, dill, chives, or thyme add a pop of freshness and visual appeal.
  • Paprika: A sprinkle of paprika adds a touch of color and a subtle smoky flavor.
  • Crispy Bacon Bits: For non-vegetarian options, crispy bacon bits add a salty and smoky crunch.
  • Toasted Breadcrumbs: Toasted breadcrumbs add texture and a subtle nutty flavor.
  • Shredded Cheese: A sprinkle of shredded cheddar, Parmesan, or Gruyere cheese adds cheesy goodness and visual appeal.

Additional Tips for Perfect Creamed Peas and Potatoes

1. Don’t Overcook the Potatoes: Overcooked potatoes can become mushy and absorb too much water, resulting in a less desirable texture. Cook them just until fork-tender and drain them promptly.
2. Toast the Flour for a Better Roux: Cooking the roux (butter and flour mixture) for a few minutes before adding milk is crucial. Toasting the flour removes the raw flour taste and creates a richer, more flavorful sauce. Don’t rush this step and stir constantly to prevent burning.
3. Warm the Milk Before Adding: While not strictly necessary, warming the milk slightly before adding it to the roux can help prevent the sauce from becoming lumpy. Room temperature or slightly warmed milk incorporates more smoothly into the hot roux.
4. Taste and Season as You Go: Seasoning is key to a flavorful dish. Taste the sauce at various stages and adjust the salt and pepper as needed. Remember that flavors will develop and deepen as the dish simmers.
5. Don’t Overcook the Peas: Frozen peas cook very quickly. Add them towards the end of the cooking process and cook just until they are heated through and tender-crisp. Overcooked peas can become mushy and lose their bright green color.

Frequently Asked Questions (FAQ)

Q1: Can I use canned peas instead of frozen peas?

A: Yes, you can use canned peas in a pinch, but frozen peas are generally preferred for their fresher flavor and better texture. If using canned peas, drain and rinse them thoroughly to remove excess sodium and any metallic taste. Add them to the sauce at the very end, just to heat through, as they are already cooked.

Q2: Can I make Creamed Peas and Potatoes ahead of time?

A: While Creamed Peas and Potatoes are best enjoyed fresh, you can prepare certain components ahead of time. You can boil and dice the potatoes and store them in cold water in the refrigerator for up to a day. You can also make the cream sauce separately and store it in the refrigerator for up to 2 days. When ready to serve, gently reheat the sauce, add the peas and potatoes, and combine. Be aware that reheating may slightly alter the texture of the potatoes and sauce.

Q3: Can I freeze Creamed Peas and Potatoes?

A: Freezing Creamed Peas and Potatoes is not highly recommended due to the texture changes that can occur with potatoes and cream-based sauces upon thawing. The potatoes can become grainy, and the sauce may separate. However, if you must freeze it, allow it to cool completely, then freeze in an airtight container. Thaw overnight in the refrigerator and reheat gently over low heat, stirring frequently. The texture may be slightly different after freezing and thawing.

Q4: Can I make this recipe vegan?

A: Yes, you can easily make a vegan version of Creamed Peas and Potatoes. Substitute dairy butter with a good quality vegan butter alternative. Use unsweetened plant-based milk like oat milk or soy milk, and replace heavy cream with full-fat coconut cream (the solid part from a chilled can) or a plant-based heavy cream alternative. Ensure all other ingredients are also vegan-friendly.

Q5: How can I make the sauce thicker if it’s too thin?

A: If your cream sauce is too thin, you can thicken it in a few ways. You can make a slurry of 1 tablespoon of cornstarch or arrowroot starch mixed with 2 tablespoons of cold milk or water, and whisk it into the simmering sauce. Cook for a minute or two until thickened. Alternatively, you can continue to simmer the sauce uncovered over low heat, allowing it to reduce and thicken naturally. Be sure to stir frequently to prevent sticking. You can also add a tablespoon or two of cream cheese or vegan cream cheese alternative for added thickness and richness.

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