Mouthwatering side dish or a healthy alternative to mac and cheese? You’ll have to taste it to find out!
What is it about peas and potatoes that makes them a heavenly match? Could it be that satisfying combo of fiber and starch? Or maybe it’s the fact that they remind many of the best homemade meals in childhood? Whatever the reason, one thing is certain—once you cook peas and potatoes together in a creamy, herbaceous sauce, there’s no going back. Plain peas and potatoes are history! Today’s decadent side dish is totally creamed.
In the past, I’ve made creamed peas and potatoes with a yogurt-based cream sauce, but this recipe keeps it classic with a simple roux. Even though it seems fancy enough to serve at a restaurant, it’s pretty easy to make. After just a few quick steps, you’re left with a tender medley of peas and potatoes harmonized in a buttery, luscious sauce, topped with fresh dill. It’s equally fragrant and flavorful.
That’s why I make this dish for both sides and mains, depending on the meal. It can be a great veggie-filled alternative to Alfredo pasta or mac and cheese, but it also makes a lovely companion to all kinds of mains. Feel free to experiment with this one, because it’s surprisingly dynamic.
What makes them so creamy?
The secret’s in the roux. Originating in clever French cuisine, roux is a thickener made from equal parts fat and flour or starch. In this recipe, the base blend is butter and flour, seasoned with salt and pepper. Then, 2% milk is stirred in so that the sauce thickens and thoroughly coats all the veggies. This butter, flour, and milk combination creates a buttery, creamy sauce over the entire dish that complements fresh dill beautifully. Who knew such luxury could be so easily executed?
How do I store leftovers?
Once cooled to room temperature, creamed peas and potatoes can be stored in an airtight container in the fridge for 3-4 days. Alternatively, freeze them for up to 3 months. Before reheating, make sure to thaw frozen leftovers in the fridge overnight. Reheat leftovers in a pan on the stove over medium heat, stirring occasionally until they’re warm all the way through.
Serving suggestions
Seeking a vibrant vegetarian feast for dinner? Serve your creamed peas and potatoes with Grilled Tofu or Black Bean Burgers with Spring Salad on the side. Otherwise, if it’s meat you’re craving, try Baked Chicken Parmesan, Crock-Pot Steak Bites, or Smothered Pork Chops. But the fun doesn’t stop there—try this luscious side with any of your picnic favorites, from Cheeseburger Sliders to Low-Carb Potato Salad With Cauliflower.
Ingredients
- 16 ounces baby red potatoes quartered
- 1 cup English peas shelled, fresh or frozen
- 1 1/2 tablespoons butter
- 1 1/2 tablespoons all-purpose flour
- 1 cup milk 2% preferred
- Salt and pepper to taste
- 1 1/2 tablespoons fresh dill plus more for garnish
Instructions
- Place the potatoes in a large pot and cover with salted water. Bring to a boil and simmer for about 15 minutes or until tender. In a separate saucepan, boil the peas for 6-7 minutes until just tender. Drain both vegetables and set aside.
- In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for 1 minute. Gradually whisk in the milk until the mixture thickens to a creamy consistency. Season with salt and pepper.
- Gently stir in the drained potatoes and peas and heat through for about 4-7 minutes. Mix in the dill and serve immediately, garnished with additional dill.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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