A timeless, cozy side dish featuring tender potatoes and sweet peas, all wrapped in a rich, velvety cream sauce. It’s the perfect addition to any comforting meal.
| Ingredient | Quantity |
|---|---|
| Petite red potatoes | 1 pound |
| Garden peas (fresh or frozen) | 1 cup |
| Golden butter | 4 tablespoons |
| All-purpose flour | 1/4 cup |
| Whole milk | 1 cup |
| Whipping cream or half-and-half | 1/4 cup |
| Savory chicken bouillon | 1 teaspoon |
| Sea salt & cracked black pepper | To taste |
1. Cook the Potatoes and Peas:
Boil the red potatoes in salted water until fork-tender. If using fresh peas, cook them separately until soft. For frozen peas, follow the package instructions. Drain and set both aside.
2. Prepare the Cream Sauce:
In a skillet or saucepan, melt the butter over medium heat. Add the flour and whisk continuously for 1–2 minutes to form a smooth roux. Slowly pour in the milk and cream, whisking constantly until the mixture thickens. Stir in the chicken bouillon for added depth of flavor.
3. Combine:
Gently fold the cooked potatoes and peas into the cream sauce. Stir until everything is evenly coated and warmed through.
4. Season and Serve:
Add salt and cracked black pepper to taste. Serve hot alongside your favorite main course.
Pair this dish with roasted chicken, pork chops, or grilled meat for a hearty, satisfying meal.
Creamed Potatoes and Peas brings together simplicity and comfort in every bite—just like grandma used to make.
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