This isn't just any creamed potatoes and peas recipe; it's a journey to creamy, comforting perfection. We'll explore how to make this classic dish, from choosing the right potatoes to achieving that velvety smooth sauce. Get ready to elevate your side dish game!
What are the best potatoes for creamed potatoes and peas?
The ideal potato for creamed potatoes is one that cooks smoothly and holds its shape without becoming mushy. Russet potatoes, with their fluffy texture, are a popular choice, but Yukon Golds offer a naturally buttery flavor that complements the peas beautifully. Avoid waxy potatoes like red potatoes, as they tend to hold their shape too much and won't create the desired creamy texture.
How do you make creamed potatoes and peas from scratch?
This recipe focuses on building flavor from the ground up, resulting in a dish that's far superior to anything from a can.
Ingredients:
- 2 lbs Yukon Gold potatoes, peeled and diced into 1-inch cubes
- 1 lb frozen peas
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 3 cups milk (whole milk recommended for richness)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg (optional, but adds warmth)
- 1/4 cup grated Parmesan cheese (optional, for extra cheesy goodness)
- Fresh chives, chopped (for garnish)
Instructions:
- Boil the potatoes: Place the diced potatoes in a large pot, cover with cold water, and bring to a boil. Cook until tender, about 15-20 minutes. Drain well.
- Make the roux: While the potatoes are boiling, melt the butter in a separate saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until a smooth paste forms (this is called a roux).
- Create the creamy sauce: Gradually whisk in the milk, a little at a time, ensuring each addition is fully incorporated before adding more. Continue whisking until the sauce thickens and is smooth. Reduce heat to low and simmer for 5 minutes, stirring occasionally.
- Season and combine: Stir in the salt, pepper, and nutmeg (if using). Add the cooked potatoes and frozen peas to the sauce. Gently stir to coat everything evenly. Heat through until the peas are heated through and tender. Stir in Parmesan cheese (if using) during the last minute.
- Serve and garnish: Serve immediately, garnished with fresh chives.
Can you use fresh peas instead of frozen?
Absolutely! Fresh peas will add a vibrant green color and a slightly sweeter flavor. If using fresh peas, add them during the last 5 minutes of the potato cooking time, or blanch them separately before adding them to the sauce to ensure they’re cooked through but still retain their bright color and texture.
How long do creamed potatoes and peas last in the fridge?
Properly stored in an airtight container in the refrigerator, creamed potatoes and peas will last for 3-4 days.
Are creamed potatoes and peas healthy?
While not a health food powerhouse, creamed potatoes and peas can be part of a balanced diet. The potatoes provide carbohydrates for energy, and the peas are a good source of fiber and vitamins. Using whole milk adds richness but also increases the fat content. You can reduce the fat by using less butter or substituting some of the milk with lower-fat alternatives.
What can I serve with creamed potatoes and peas?
Creamed potatoes and peas are a delightful side dish for a variety of main courses, including roasted meats (chicken, pork, beef), fish, and even vegetarian options like lentil loaf or stuffed portobello mushrooms. Their creamy texture and subtle flavor make them a versatile addition to any meal.
This recipe provides a foundation – feel free to experiment! Add herbs like thyme or rosemary, use different cheeses, or even incorporate bacon or ham for a richer, more savory dish. Enjoy the creamy deliciousness!
