Creamed Peas and Potatoes (Printable)

Tender potatoes and sweet peas in a rich, velvety cream sauce

# What You’ll Need:

→ 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 (optional)

→ Garnish

10 - 2 tbsp fresh parsley, chopped

# How To Make It:

01 - Place halved potatoes in a large saucepan and cover with cold salted water. Bring to a boil over medium-high heat. Reduce heat and simmer for 12–15 minutes until fork-tender.
02 - Add peas to the pot during the last 3 minutes of cooking. Drain and set aside.
03 - Melt butter in a large skillet 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. Stir until smooth and thickened, about 3–5 minutes.
05 - Add salt, pepper, and nutmeg if using. Stir to combine.
06 - Add drained potatoes and peas to the sauce. Gently fold to coat evenly and cook for 2 minutes to heat through. Transfer to a serving bowl and garnish with fresh parsley.

# Expert Advice:

01 -
  • The velvety sauce transforms simple ingredients into something that feels luxurious yet homey
  • It comes together in under 45 minutes but tastes like it simmered all afternoon
  • Baby potatoes hold their shape beautifully while still being tender enough to melt in your mouth
02 -
  • Don't let your roux burn—even slightly brown flour gives the sauce an unpleasant bitter taste
  • Add cold milk to hot roux gradually to prevent lumps from forming in your sauce
  • The sauce will thicken as it stands off the heat, so don't reduce it too much during cooking
03 -
  • If your sauce seems too thick, add warm milk a tablespoon at a time until it reaches the consistency you like
  • For a lighter version, substitute half-and-half for the heavy cream—it still feels luxurious without being quite so rich

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