Description
A comforting, creamy side dish made with tender baby red potatoes and sweet English peas, beautifully coated in a smooth, lightly seasoned milk-based sauce. Simple yet satisfying and perfect with roasted meats or veggie mains.
Ingredients
1 lb baby red potatoes, quartered
1 cup shelled English peas
1 Tbsp butter
1 Tbsp all-purpose flour
1 cup milk (whole milk recommended)
Salt and pepper, to taste
Instructions
1. Prep Vegetables
Scrub and quarter the baby red potatoes evenly. Shell peas if fresh; thaw slightly if frozen.
2. Cook Potatoes
Boil potatoes in salted water until fork-tender, about 15–20 minutes. Drain, reserving a splash of cooking water.
3. Cook Peas
Boil peas separately for 6–7 minutes, until just tender; drain and set aside.
4. Create Roux & Sauce
In a saucepan over medium heat, melt the butter. Whisk in flour and cook 1 minute. Gradually whisk in milk until sauce thickens (3–5 minutes). Season with salt and pepper
Combine & Simmer
Gently fold in potatoes and peas. Simmer for 3–5 minutes until heated through and well coated. Add reserved potato water if the sauce is too thick.
Rest & Serve
Let the dish rest for 5 minutes to reach ideal texture, then serve warm.
Notes
Reserving potato cooking water helps adjust sauce texture without diluting flavor.
Season in stages: salt the potato water, adjust sauce seasoning midway, and check again before serving.
Overcooking peas weakens texture and dulls color cook them separately and gently.
For a richer twist, stir in a splash of cream or broth this lightens richness and stretches the sauce.
- Prep Time: 10 min
- Cook Time: 25 min
- Category: Dinner
- Method: Boiling & stovetop
- Cuisine: American / British comfort
Nutrition
- Serving Size: 1 cup
- Calories: 182 kcal
- Sugar: 6 g
- Sodium: 51 mg
- Fat: 4 g
- Saturated Fat: 3 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 13 mg
Keywords: creamy potatoes, creamed peas, milk sauce, comfort food, side dish