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Creamed Potatoes and Peas: A Step-by-Step Guide

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Ingredients
 

  • 1 pound small potatoes such as baby Yukon Gold or red potatoes, peeled and cut into 1-inch cubes
  • Salt and pepper to taste
  • 1 cup fresh or frozen peas
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups whole milk
  • 1/2 teaspoon onion powder optional for added flavor
  • 1/4 teaspoon garlic powder optional for added flavor
  • 1 tablespoon fresh parsley chopped (optional for garnish)

Instructions

Cook the Potatoes:

  • Place the cubed potatoes in a medium saucepan and cover with water. Add a pinch of salt. Bring to a boil over medium-high heat, then reduce the heat to medium-low and simmer until the potatoes are just tender, about 10-15 minutes. Be careful not to overcook.

Add the Peas:

  • If using fresh peas, add them to the potatoes during the last 3 minutes of cooking. If using frozen peas, add them during the last minute. Drain the potatoes and peas in a colander and set aside.

Make the Cream Sauce:

  • In the same saucepan, melt the butter over medium heat. Stir in the flour to create a roux, cooking for 1-2 minutes until bubbly but not browned.
  • Gradually whisk in the milk, ensuring there are no lumps. Add onion powder and garlic powder if using. Cook, stirring constantly, until the sauce thickens, about 5 minutes. Season with salt and pepper to taste.

Combine Potatoes and Peas with Sauce:

  • Return the drained potatoes and peas to the saucepan with the cream sauce. Gently stir to coat the vegetables in the sauce. Cook for an additional 1-2 minutes on low heat until everything is heated through.

Serve:

  • Transfer the creamed potatoes and peas to a serving dish. Garnish with chopped fresh parsley, if desired. Adjust the seasoning with more salt and pepper to taste before serving.