Creamed Potatoes and Peas
Creamed potatoes and peas: halved red potatoes boiled until tender, then stirred with frozen peas into a white sauce of butter, onion, flour and whole milk and heated through. Serves 6.
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Ingredients
- 1 pound red potatoes washed and halved
- 2 tablespoons butter
- 1/2 cup white onion finely chopped
- 2 1/2 tablespoons all-purpose flour
- 2 1/2 cups whole milk plus a little more to thin the sauce if needed
- salt and black pepper to taste, plus a pinch of salt for the potato water
- 10 ounces frozen peas
Instructions
- Place the potatoes in a pot, cover with cold water and add a pinch of salt. Bring to a boil over high heat, then reduce the heat to medium-low and simmer until tender when pierced with a fork, about 10 to 15 minutes. Drain and set aside.
- In the same pot or a large skillet, melt the butter. Add the onion and cook until translucent and soft, about 3 to 5 minutes.
- Add the flour and cook until fragrant, about 1 to 2 minutes.
- Add the milk and stir to combine. Bring to a simmer and let it simmer gently until the sauce begins to thicken slightly, about 5 minutes, stirring occasionally so the bottom does not burn. Season with salt and pepper to taste.
- Cut the boiled potatoes into bite-sized pieces and add them to the sauce along with the frozen peas. Stir gently to coat.
- Cook on low heat until the peas are heated through and the sauce is as thick as you like, about 5 minutes. If the sauce gets too thick, stir in a little more milk. Serve hot.
Notes
Refrigerate leftovers within 2 hours and eat within 3 to 4 days. Reheat to 165°F. Cream sauces don't freeze well.
Nutrition
Serving: 1servingCalories: 208kcalCarbohydrates: 28.3gProtein: 7.7gFat: 7.4gSodium: 100mgFiber: 4gSugar: 8.6g
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