Creamed Peas And Potatoes

Tender Yukon Gold or red potatoes and sweet peas coated in a thick, savory garlic cream sauce made with butter, whole milk, and heavy cream.

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Course: Side Dish

Cuisine: American

Keyword: Creamed Peas And Potatoes

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings: serving

Calories: 298kcal

Dice the potatoes into even pieces. Peel them if desired. Thaw the frozen peas.
Add the potatoes to a pot of cold water with 2 teaspoons salt. Bring to a boil and cook for about 15–20 minutes, or until fork tender. Drain well.
Melt the butter in a large pot or saucepan over medium heat.
Add the garlic and cook until fragrant and lightly golden.
Stir in the flour and cook for about 30 seconds to 1 minute, just long enough to remove the raw flour taste.
Gradually pour in the whole milk while whisking.
Bring the sauce to a gentle simmer and allow it to begin thickening. Do not bring it to a hard boil.
Add the drained potatoes and thawed peas.
Simmer gently for about 5 minutes, or until the peas are heated through and the sauce coats the vegetables.
Stir in the heavy cream and heat through without boiling.
Remove from the heat, then season with salt and black pepper to taste.

Yukon Gold or red potatoes work well because they hold their shape after boiling.
Frozen peas are the easiest option, but canned and fresh peas have also been tested.
If using canned peas, rinse and drain them first.
Fresh peas need a little more cooking time.
For a sweeter traditional-style version, omit the garlic and add 1–2 teaspoons granulated sugar, adjusting to taste.
Keep the dairy at a gentle simmer rather than a hard boil.