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Creamed Peas and Potatoes
Anne Newgent

Creamed Peas and Potatoes

Creamed Peas and Potatoes is a nourishing dish made with tender potatoes and sweet peas in a creamy, protein-rich sauce. This recipe combines comfort and nutrition, making it perfect for busy professionals looking to maintain energy levels.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 375
Ingredients Method Notes

Ingredients
  

  • 2 lbs Yukon Gold or red potatoes, peeled and diced into 1-inch cubes
  • 1 tbsp olive oil or avocado oil
  • 1 large yellow onion, finely diced
  • 2 cloves garlic, minced
  • 3 cups fresh or frozen green peas
  • 2 cups whole milk or unsweetened plant-based milk
  • 1/2 cup vegetable broth or chicken broth
  • 1/4 cup all-purpose flour or gluten-free flour blend
  • 1/2 cup grated Parmesan cheese or nutritional yeast
  • 2 tbsp fresh parsley, chopped
  • 1 tsp dried thyme or 1 tbsp fresh thyme leaves
  • Salt and freshly ground black pepper to taste
  • Pinch of nutmeg (optional)

Method
 

  1. Peel and dice the potatoes into uniform 1-inch cubes. Place in a large pot, cover with cold water, and add a pinch of salt. Bring to a boil, then reduce to a simmer until fork-tender, about 10-15 minutes. Drain and set aside.
  2. In a large heavy-bottomed pot, heat olive oil over medium heat. Add diced onion and cook until softened, about 5-7 minutes. Stir in minced garlic and thyme, cooking for another minute.
  3. Sprinkle flour over the sautéed onions and garlic. Whisk continuously for 1-2 minutes to create a roux.
  4. Gradually whisk in the milk and broth to prevent lumps, continue whisking until the sauce thickens, about 3-5 minutes. If using, add nutmeg and bring to a gentle simmer.
  5. Add the drained potatoes and green peas, stir gently to combine and let simmer for 5-7 minutes.
  6. Remove from heat, stir in Parmesan until melted. Taste and season with salt and pepper.
  7. Garnish with fresh parsley and serve immediately.

Notes

Ensure uniform potato sizes for even cooking. Cook the roux thoroughly for best flavor. Add liquid gradually to avoid lumps. Allow the dish to rest for 5-10 minutes for enhanced flavor.