Description
A comforting and classic side dish, these Cream Peas and Potatoes feature tender red potatoes and sweet green peas enveloped in a rich, silky, and savory cream sauce. It’s a simple, heartwarming recipe that feels like a hug on a plate, perfect for any family meal or holiday gathering.
Ingredients
16 ounces petite red potatoes
8 ounces frozen green peas
2 ounces butter
1 ounce all-purpose flour
1 cup milk
2 fluid ounces heavy cream (or half and half)
1 teaspoon chicken bouillon
Salt and pepper, to taste
Instructions
Prepare and Cook the Potatoes
Place 16 ounces of petite red potatoes in a pot and cover them with cold, salted water. Bring the water to a boil and cook for 10−15 minutes, or until the potatoes are just fork-tender. Be careful not to overcook them. Drain the potatoes completely and set them aside.
Create the Creamy Roux
In the same pot, melt 2 ounces of butter over medium heat. Sprinkle in 1 ounce of all-purpose flour and whisk constantly for one minute until it forms a smooth paste. This step toasts the flour and is key to a smooth, flavorful sauce.
Build the Perfect Sauce
Slowly whisk in 1 cup of milk, followed by 2 fluid ounces of heavy cream and 1 teaspoon of chicken bouillon. Continue to cook, stirring frequently, until the sauce thickens to a consistency that can coat the back of a spoon. Season with salt and pepper to your preference.
Combine and Simmer
Gently fold the cooked potatoes and 8 ounces of frozen green peas into the thickened cream sauce. Reduce the heat to low and allow the mixture to simmer for 2−3 minutes, just until the peas are heated through. Serve immediately.
Notes
Potato Choice: Waxy potatoes like red potatoes, new potatoes, or Yukon Golds are best for this recipe as they hold their shape and won’t turn mushy.
Lump-Free Sauce Tip: For an extra-silky sauce, remove the pot from the heat before you begin whisking in the cold milk. This temperature difference helps prevent lumps from forming.
Flavor Boost: The chicken bouillon adds a wonderful depth of savory flavor. For a vegetarian version, you can substitute it with vegetable bouillon.
Variations: Feel free to customize this dish! Stir in a half-cup of shredded sharp cheddar for a cheesy version, add a half-teaspoon of garlic powder and onion powder for more aroma, or replace the heavy cream with whole milk for a lighter sauce.
Storage and Reheating: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat, adding a splash of milk to restore the sauce’s creamy consistency if needed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 235
- Sugar: 5
- Sodium: 470
- Fat: 13
- Saturated Fat: 8
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 3
- Protein: 6
- Cholesterol: 38
Keywords: Creamed peas and potatoes, potato side dish, red potatoes recipe, easy side dish, comfort food, creamy potatoes, green peas recipe, vintage recipe