Creamed Potatoes and Peas

Step 2: Cook the Peas

1. If using fresh peas, blanch them in boiling water for 2–3 minutes until tender but still bright green.
2. For frozen peas, simply rinse under warm water to defrost slightly. Set aside with the cooked potatoes.

Step 3: Make the Cream Sauce

1. In a medium saucepan, melt 2 tablespoons of butter over medium heat.
2. Add the flour and whisk continuously for 1–2 minutes to create a smooth roux. This step is key to a lump-free sauce.
3. Gradually pour in the milk while whisking constantly to prevent clumps.
4. Stir in the heavy cream and continue to cook, whisking frequently, until the mixture thickens slightly (around 3–5 minutes).
5. Season the sauce with salt, black pepper, and a pinch of nutmeg if desired.

Step 4: Combine Potatoes and Peas with Sauce

1. Add the drained potatoes and peas into the cream sauce.
2. Gently stir to coat all pieces evenly without mashing the potatoes.
3. Let the mixture heat together for 2–3 minutes so the flavors meld.

Step 5: Garnish and Serve

1. Remove from heat and sprinkle with fresh parsley for a pop of color and freshness.
2. Serve immediately as a warm, comforting side dish.

Tips for the Perfect Creamed Potatoes and Peas

• Even Potato Cubes: Cutting potatoes into similar sizes ensures uniform cooking.
• Don’t Overcook Peas: They should remain bright and slightly firm to contrast the creamy potatoes.
• Adjust Creaminess: For a lighter version, reduce the heavy cream and add extra milk.
• Add Flavor Variations: A touch of garlic or shredded cheese can elevate this classic dish.

Serving Suggestion: Creamed potatoes and peas pair beautifully with roast chicken, turkey, baked ham, or even a hearty mushroom steak. It’s a versatile side dish that works for both everyday dinners and holiday feasts.

If you want, I can also create a visual diagram of the cooking process showing each step of this recipe—it makes it easier to follow. Do you want me to do that?