Creamed Potatoes and Peas
Introduction
Creamed Potatoes and Peas is a comforting, old-fashioned side dish that brings together hearty potatoes, sweet green peas, and a rich, creamy sauce that’s bursting with flavor
. It’s a dish that feels like home—reminiscent of grandma’s kitchen on a cool afternoon. The combination of butter, milk, and crumbled bacon gives it a savory depth, while the peas add a subtle sweetness and pop of color.
Ingredients
Red potatoes, boiled – 2 lbs
Butter – ¼ cup
Flour – 3 Tbsp
Salt – 1 ½ tsp
Pepper – ¼ tsp
Milk – 1 ½ cups
Evaporated milk – 1 cup
Frozen peas – 10 oz
Onion, diced – ½ cup
Bacon, cooked and crumbled – 4 slices
Instructions
Start by boiling the red potatoes until they are fork-tender. You can peel them if desired, but leaving the skins on adds texture and color. Once cooked, set them aside to cool slightly, then cut into bite-sized chunks if they are not already.
In a large skillet or saucepan, melt the butter over medium heat. Once it begins to bubble, stir in the diced onions and sauté until they become soft and translucent, releasing their sweet aroma into the butter.
Add the flour to the butter and onion mixture, whisking constantly to create a roux. Let it cook for about a minute to remove the raw flour taste while maintaining a smooth, thick consistency.
Gradually whisk in the milk and evaporated milk, ensuring there are no lumps. Continue stirring as the mixture heats up and begins to thicken into a luscious cream sauce.
Season the sauce with salt and pepper to taste, adjusting if needed based on your preference. Keep stirring to prevent the mixture from sticking to the bottom of the pan.
Add the frozen peas directly into the sauce and cook until they are tender and heated through. Their vibrant green color will brighten the creamy base beautifully.
Finally, gently fold in the boiled potatoes and crumbled bacon. Let the mixture simmer on low for a few minutes, allowing all the flavors to meld together. Serve warm for the best experience.
How to Make
Begin by gathering all the ingredients and prepping your workstation. This includes boiling the potatoes ahead of time and cooking your bacon until it’s nice and crispy. Let both cool before chopping or crumbling as needed.
Peeling the potatoes is optional, but if you prefer a smoother texture, you can remove the skins after boiling. Cutting the potatoes into even chunks helps them absorb the creamy sauce more evenly.
Sautéing the onions in butter is a crucial step. It not only softens the onions but also builds a rich foundation of flavor for the roux. Be patient and let the onions become fragrant and slightly golden before adding flour.
Creating the roux is essential for thickening your cream sauce. Mix the flour into the buttery onions and stir constantly to avoid lumps. Cooking it just a minute helps remove the raw flour taste while keeping the mixture smooth.
When adding milk and evaporated milk, do it gradually. Pour a little at a time while stirring vigorously. This ensures a creamy, lump-free base that thickens nicely as it cooks.
Incorporate the frozen peas directly into the thickened sauce. Since they’re already blanched, they cook quickly and keep their texture. Stir until they are fully heated and the sauce is smooth.
Once the potatoes and bacon are folded in, the dish should be heated gently. Simmering helps everything blend together without breaking apart the potatoes. Stir carefully and serve hot with a garnish of fresh herbs if desired.
Variations
Swap out the red potatoes for Yukon Gold or baby new potatoes for a creamier or more buttery flavor. Each variety offers a slightly different texture that can enhance the overall experience.
For a vegetarian version, omit the bacon and use vegetable broth instead of milk for a lighter cream sauce. Add mushrooms for an earthy, umami flavor to replace the smokiness of the bacon.
Try adding shredded cheddar or Parmesan cheese into the cream sauce for a cheesier take. This variation works particularly well if serving this dish as a main course instead of a side.
Incorporate fresh herbs such as thyme, parsley, or chives for added flavor and a splash of freshness. These herbs can be stirred in at the end or sprinkled on top as a garnish.
Add other vegetables such as corn, carrots, or green beans for a colorful and hearty twist. This makes the dish even more nutritious and adds variety in taste and texture.
Use heavy cream instead of evaporated milk if you prefer an ultra-rich and indulgent version. Keep an eye on the consistency as it thickens faster than milk.
Spice things up with a pinch of cayenne pepper, paprika, or even a dash of hot sauce to give the dish a subtle kick. This adds a bold contrast to the creaminess of the sauce.
Tips
Boil the potatoes just until fork-tender. Overcooking can lead to a mushy texture once combined with the cream sauce, so watch them closely during boiling.
Use cold milk when making the roux-based cream sauce to help avoid lumps. Gradually pouring in the milk while whisking ensures a silky, smooth consistency.
For quicker prep, you can use canned peas, but frozen peas are generally fresher and retain a better texture. If using canned, be sure to drain them thoroughly.
Cook the bacon until it is very crisp, as it will soften once added to the sauce. Crisp bacon adds both flavor and a bit of crunch, balancing the creaminess.
Let the cooked ingredients rest together for a few minutes before serving. This helps the flavors deepen and ensures everything is evenly coated in the sauce.
Taste the sauce before adding the potatoes and bacon. Adjust the seasoning with more salt or pepper if needed, since potatoes can absorb a lot of flavor.
Reheat leftovers gently on the stove or in the microwave, adding a splash of milk to loosen the sauce if it has thickened in the fridge.
Conclusion
Creamed Potatoes and Peas is a hearty, nostalgic dish that’s simple to make and incredibly satisfying. With its smooth, savory sauce and the perfect balance of textures, it’s a dish that appeals to all ages and complements nearly any main course.
Whether you’re looking to recreate a beloved childhood memory or introduce a new family favorite to your table, this dish is an easy win. With its classic flavors and flexibility for variations, it’s sure to become a staple in your recipe rotation.