Creamed Peas and Potatoes combines tender potatoes and sweet peas in a creamy sauce, making it a comforting side or vegetarian main.
Ingredients
Scale
1 pound Yukon Gold potatoes, peeled and cubed
1 cup fresh or frozen peas
2 tablespoons unsalted butter
1 small onion, finely chopped
2 tablespoons all-purpose flour
1 cup whole milk or heavy cream
Salt, to taste
Black pepper, to taste
1 teaspoon fresh thyme leaves (optional)
2 tablespoons chopped fresh parsley (optional)
Pinch of ground nutmeg (optional)
Instructions
- Peel and cube potatoes. Boil in salted water for 10–15 minutes until tender, then drain.
- Melt butter in a saucepan and sauté onion for 3–4 minutes until translucent.
- Stir in flour for 1–2 minutes to form a roux. Gradually whisk in milk or cream until thickened.
- Add peas and cook 2–3 minutes until tender.
- Fold in potatoes and season with salt, pepper, and nutmeg. Add parsley and thyme if desired.