Creamed Potatoes and Peas Recipe – A Comfort Food Classic

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1. Prepare the Potatoes

  1. Peel and dice the potatoes into uniform cubes.
  2. Place in a large pot, cover with cold water, and add a pinch of salt.
  3. Bring to a boil, then reduce to a simmer. Cook 12–15 minutes, until tender but not mushy.
  4. Drain and set aside.

2. Cook the Peas

  1. Blanch frozen peas in boiling water for 2–3 minutes and drain. If using fresh peas, cook slightly longer until tender.

3. Make the Cream Sauce

  1. In a large skillet or saucepan, melt butter over medium heat.
  2. Add flour and whisk constantly for 1–2 minutes to form a roux, cooking out the raw flour taste.
  3. Gradually whisk in warm milk, starting with a small amount to avoid lumps. Continue whisking as you add the rest.
  4. Simmer 5 minutes, until the sauce thickens and coats the back of a spoon.

4. Combine Everything

  1. Gently fold in the cooked potatoes and peas.
  2. Season with salt and pepper, tasting to adjust as needed.
  3. Sprinkle with chopped parsley before serving, if desired.

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