Creamed Peas and Potatoes
Creamy Red Potatoes and Peas is an old fashioned, classic recipe with potatoes and peas in a delicious cream sauce. My mom would make it as a side dish with small new potatoes and fresh peas from her huge garden. She also added a tablespoon bacon drippings.
Servings 4 Servings
Ingredients
- 1 ½ pound baby red potatoes about 15 potatoes
- 1 16 ounce bag frozen green peas (can use fresh peas)
- ½ teaspoon salt
- ¼ cup finely chopped green onion
- ¼ teaspoon black pepper
- 4 Tablespoons butter
- 1/4 cup all-purpose flour
- 1 cup milk
- 1/4 cup heavy whipping cream or half and half
- 1 tablespoon bacon drippings OR 1 chicken bouillon cube
Instructions
- Scrub and Cut the potatoes into bite-size pieces.
- Add potatoes to a pot of boiling water and cook until fork tender about 5-8 minutes. Be careful not to over-cook them, you don't want them to be too soft. Drain into a colander and set aside.
- In the same pot, over medium heat, add the butter and melt.
- Once melted has melted, stir in the flour. Cook for 1 minutes, stirring constantly.
- Slowly stir in the milk, whisking the entire time, until blended and smooth. Cook, stirring, until slightly thickened.
- Add the chicken bouillon paste (or crushed cube) and season with pepper. Stir in heavy cream until you've reached a good gravy consistency.
- Taste the sauce, adjust if needed to reach a great flavor. Add another splash of milk, if needed, to thin the mixture.
- Pour in green onions, peas and drained potatoes. Turn heat to low for peas to cook. Stir everything gently to coat. Only takes about 3 minutes. Remove from heat and serve warm.
Notes
You can substitute 1 12-ounce can evaporated milk for the combination of 1 cup milk and ¼ cup heavy whipping cream. Source: https://thesouthernladycooks.com/creamed-peas-and-potatoes/
