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–+ servings

Creamed Potatoes and Peas

A comforting dish of creamy potatoes and sweet peas, perfect as a side or a light vegetarian main, made with simple ingredients.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Side Dish
Cuisine: American
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

For the Cream Sauce
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup milk Whole milk is ideal; can use half-and-half or cream for richness.
  • Salt and pepper to taste
  • pinch nutmeg Optional, but adds a subtle depth to the sauce.
For the Potatoes and Peas
  • 4 large potatoes, peeled and diced into ½-inch cubes
  • 1 cup frozen peas, thawed
  • Salt (for boiling the potatoes)
  • Chopped fresh parsley For garnish.

Method
 

Boil the Potatoes
  1. Fill a large saucepan with water and add a good pinch of salt.
  2. Add your peeled and diced potatoes and bring to a boil.
  3. Cook until fork-tender but not mushy — about 10–12 minutes depending on size.
  4. Drain and set aside.
Make the Cream Sauce
  1. In the same pot or a clean saucepan, melt butter over medium heat.
  2. Add the flour and whisk to form a roux — cook for about 1 minute to remove the raw flour taste.
  3. Gradually whisk in the milk, stirring constantly to prevent lumps.
  4. Bring to a gentle simmer and cook until the sauce thickens (about 3–5 minutes).
  5. Season with salt, pepper, and a pinch of nutmeg (if using).
Add Potatoes and Peas
  1. Once the sauce is thickened, gently stir in the cooked potatoes and thawed peas.
  2. Simmer for another 2–3 minutes, allowing everything to heat through and blend.
  3. Taste and adjust seasoning.
Serve and Enjoy
  1. Spoon into bowls or onto plates. Garnish with fresh parsley or a dash of extra pepper. Serve warm as a comforting side or light entrée.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 35gProtein: 6gFat: 10gSaturated Fat: 6gSodium: 300mgFiber: 4gSugar: 2g

Notes

Store leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or microwave with a splash of milk to loosen the sauce. Freezing is not recommended as dairy-based sauces can separate once thawed.

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