Creamed peas and potatoes—a classic comfort food that evokes feelings of warmth and nostalgia. This dish, simple yet satisfying, is perfect for a cozy weeknight dinner or a comforting side at a holiday gathering. This recipe goes beyond the basic, offering tips and tricks to elevate your creamed peas and potatoes to the next level.
What Makes This Creamed Peas and Potatoes Recipe Special?
This recipe focuses on creating a luxuriously creamy sauce without relying on heavy cream or excessive butter. We utilize a combination of techniques to achieve a rich texture while keeping the dish relatively light. The result is a perfectly balanced dish that's both decadent and healthy.
Ingredients You'll Need:
- 1 lb Yukon Gold potatoes, peeled and diced
- 1 lb fresh or frozen peas (fresh are preferred for optimal flavor)
- 1/2 cup whole milk
- 1/4 cup chicken broth (or vegetable broth for a vegetarian option)
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg (optional, but highly recommended!)
- 2 cloves garlic, minced
- 1 tablespoon fresh chives, chopped (for garnish)
Instructions: A Step-by-Step Guide to Creamy Perfection
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Prep the Potatoes: Dice the potatoes into roughly 1/2-inch cubes. Evenly sized pieces ensure they cook at the same rate.
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Cook the Potatoes: Boil the potatoes in salted water until tender, about 10-15 minutes. Drain well.
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Sauté the Garlic (Optional, but Adds Flavor!): While the potatoes are cooking, melt the butter in a saucepan over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Be careful not to burn the garlic.
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Make the Roux: Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux. This step thickens the sauce.
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Build the Sauce: Gradually whisk in the milk and chicken broth until smooth. Bring to a simmer, stirring occasionally, until the sauce thickens.
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Add the Peas and Season: Add the cooked potatoes and peas to the sauce. Stir gently to combine. Season with salt, pepper, and nutmeg. Adjust seasonings to your taste.
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Simmer to Perfection: Simmer for 5-7 minutes, allowing the flavors to meld. If the sauce is too thick, add a little more milk or broth. If it's too thin, simmer uncovered for a few more minutes.
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Garnish and Serve: Garnish with fresh chives before serving. This dish is delicious served hot as a side dish or as a light main course.
Frequently Asked Questions (FAQs)
Can I use frozen peas?
Yes, you can absolutely use frozen peas. Simply add them to the sauce along with the potatoes during step 6. They will thaw and cook in the sauce. Fresh peas will retain a slightly brighter green color, but frozen peas work perfectly well.
What other vegetables can I add?
Feel free to experiment! Carrots, celery, or even finely diced mushrooms would complement the peas and potatoes beautifully. Add them along with the potatoes during the cooking process.
How can I make it vegan?
Substitute the milk and chicken broth with plant-based alternatives like unsweetened almond milk and vegetable broth. Ensure your butter is also vegan.
Can I make this ahead of time?
Yes, you can make this dish ahead of time. It reheats well. Store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
What kind of potatoes are best?
Yukon Gold potatoes are ideal for creamed peas and potatoes because they have a creamy texture when cooked. However, you can experiment with other starchy potatoes like Russet potatoes, but keep in mind they might be slightly less creamy.
This recipe provides a delicious and versatile foundation. Feel free to adapt it to your preferences and enjoy this comforting classic!
