Creamed Peas And Potatoes
Creamed peas and potatoes are a twist on the classic fall side dish. A savory, garlicky cream sauce with tender potatoes and sweet peas.
Ingredients
- 12 ounce bag of frozen peas, thawed
- 1 pound potatoes, chopped
- 2-3 cloves garlic, minced or pressed
- 4 tablespoon butter
- 2 tablespoon all-purpose flour
- 2 cup whole milk
- 1/2 cup heavy cream
- salt & pepper to taste
Instructions
- First, peel and chop the potatoes, for the peas pull them out of the freezer and sit them on the counter so that they are thawed.
- Place a pot of water on the stove and bring to a boil. Place the chopped potatoes in and add 2 teaspoons of salt to the water for seasoning. Cover the pot and the potatoes should take about 15-20 minutes to become fork tender. Drain the water when they are finished.
- Next, in a large pot (you can use the same pot from the potatoes) add in butter on medium heat. Once melted toss in minced garlic or use a garlic press.
- When garlic is toasty and fragrant add in the flour. Mix the flour in the pot until it mixes with the butter and stars to bubble.
- Pour in the milk and bring to a simmer. Once simmering add in the peas and the potatoes.
- The mix will thicken as it simmers, and you want to simmer for about 5 minutes to fully heat the peas through.
- Add in the heavy cream right before turning the stove off then finally add salt and pepper to taste.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
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