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Old-Fashioned Creamed Potatoes and Peas Recipe

Old-Fashioned Creamed Potatoes and Peas

Tender potatoes and sweet peas are folded into a silky homemade cream sauce for a classic six-serving side dish. This simple recipe comes together in one saucepan with everyday ingredients.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds Small new potatoes or red potatoes, peeled if desired and cut into 1-inch pieces
  • 1 1/2 cups Frozen peas
  • 3 tablespoons Butter
  • 3 tablespoons All-purpose flour
  • 1 1/2 cups Whole milk
Seasonings
  • 1/2 teaspoon, plus more for cooking water Salt
  • 1/4 teaspoon Black pepper

Method
 

Step-by-Step
  1. Place the evenly cut potatoes in a large saucepan and cover them with salted water. Bring the water to a boil, reduce the heat, and cook for 10 to 15 minutes, until the potatoes are fork-tender but still hold their shape.
  2. Add the frozen peas during the final 3 to 5 minutes of potato cooking, or cook the peas separately according to the package directions. Drain the potatoes and peas thoroughly so extra water does not thin the cream sauce.
  3. Melt the butter in the same saucepan over medium heat. Whisk in the flour and cook for about 1 minute, stirring constantly, until a smooth pale roux forms without allowing it to brown.
  4. Gradually whisk in the whole milk, adding it in a slow stream while stirring to prevent lumps. Cook for 4 to 6 minutes, stirring often, until the sauce thickens and begins to gently bubble.
  5. Season the sauce with the salt and black pepper. Taste carefully and adjust the seasoning only if needed, remembering that the potatoes were cooked in salted water.
  6. Fold the drained potatoes and peas into the hot cream sauce. Warm everything gently for 1 to 2 minutes, then serve while the sauce is smooth and the vegetables are hot.

Notes

Use small red or new potatoes because they hold their shape well. For a richer sauce, replace 1/2 cup of the milk with light cream or half-and-half. An optional 1/2 teaspoon of sugar may be added when using frozen peas. The sauce thickens as it stands, so avoid prolonged boiling after adding the vegetables.