Creamed Peas and Potatoes (Printable Version)
Baby potatoes and green peas in a luxurious, velvety cream sauce—ready in 40 minutes.
# Ingredient List:
→ Vegetables
01 - 1½ lbs baby potatoes, scrubbed and halved
02 - 2 cups fresh or frozen green peas
→ Sauce
03 - 2 tbsp unsalted butter
04 - 2 tbsp all-purpose flour
05 - 1½ cups whole milk
06 - ½ cup heavy cream
→ Seasonings
07 - 1 tsp salt
08 - ½ tsp freshly ground black pepper
09 - ¼ tsp ground nutmeg
→ Garnish
10 - 2 tbsp fresh parsley, chopped
# Directions:
01 - Place halved potatoes in a large saucepan and cover with cold, salted water. Bring to a boil over medium-high heat, then reduce heat and simmer for 12–15 minutes until fork-tender.
02 - Add peas to the pot with potatoes during the last 3 minutes of cooking. Drain well and set aside.
03 - Melt butter in a large skillet or saucepan over medium heat. Whisk in flour and cook, stirring constantly, for 1–2 minutes to form a smooth roux.
04 - Gradually whisk in milk followed by heavy cream, stirring until sauce is smooth and begins to thicken, about 3–5 minutes.
05 - Add salt, pepper, and nutmeg to the sauce, stirring to combine.
06 - Add drained potatoes and peas to the sauce, folding gently to coat evenly. Cook for 2 minutes to heat through. Transfer to serving bowl and garnish with fresh parsley.
# Expert Tips:
01 -
- The velvety sauce clings to every tender potato and sweet pea, making each bite impossibly comforting
- It comes together in 40 minutes flat but tastes like something that simmered all afternoon
- Even vegetable skeptics find themselves going back for seconds, the nutmeg adding this subtle warmth nobody can quite place
02 -
- Start the potatoes in cold water, not boiling, or theyll cook unevenly and youll have mushy outsides with raw centers
- Whisk the roux constantly during the first minute or two, because even a little bit of burning gives the whole sauce an off taste
- The sauce will thicken as it stands off the heat, so slightly thinner than perfect is actually slightly perfect
03 -
- Cut any larger baby potatoes in quarters so all pieces finish cooking at the same time, preventing some from turning to mush while others stay firm
- Room temperature milk and cream incorporate more smoothly into the hot roux, preventing those tiny lumps that never quite whisk away