Creamed Potatoes and Peas
Devashish
This comforting combination of creamed potatoes and peas brings together two classic vegetables in a rich, velvety sauce. With perfectly tender potatoes and sweet green peas swimming in a smooth, buttery cream sauce, it's a satisfying addition that pairs beautifully with any main course.
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Servings 5
Calories 229 kcal
- 1 pound baby red potatoes
- 1 cup frozen peas or fresh
- 4 Tablespoons butter
- 1/4 cup all-purpose flour
- 1 cup milk
- 1/4 cup heavy cream or half and half
- 1 teaspoon chicken bouillon
- to taste salt and freshly ground black pepper
Wash and cut the potatoes into bite-size pieces. Add to a pot of boiling water and cook until fork tender, about 5-8 minutes. Be careful not to over-cook them–you don't want them to be too soft. Drain into a colander and set aside.
In the same pot, over medium heat, add the butter and melt. Stir in flour and cook for 1 minute, stirring constantly.
Slowly stir in milk, whisking the entire time, until blended and smooth. Cook, stirring, until slightly thickened. Add the chicken bullion paste and season with pepper and a little bit of salt.
Stir in heavy cream until you've reached a good gravy consistency. Taste the sauce, and add more salt, pepper or bullion paste, as needed to reach a great flavor. Add another splash of milk, if needed, to thin the mixture.
Add potatoes and frozen peas and stir everything gently to coat. Serve warm.
Calories: 229kcalCarbohydrates: 26gProtein: 6gFat: 12gSaturated Fat: 7gCholesterol: 32mgSodium: 129mgPotassium: 575mgFiber: 3gSugar: 5gVitamin A: 599IUVitamin C: 20mgCalcium: 89mgIron: 1mg
Keyword comfort food, creamy vegetables, spring peas, vegetarian