Creamed peas and potatoes are a nostalgic dish, bringing back memories of comforting home-cooked meals. This classic recipe is surprisingly easy to make, yet delivers a rich, creamy texture and delightful flavor that's perfect for a cozy night in or a family gathering. Let's dive into the details of creating this beloved side dish, addressing some common questions along the way.
What are the main ingredients in creamed peas and potatoes?
The core ingredients for creamed peas and potatoes are remarkably simple: potatoes, peas (fresh or frozen), butter, flour, milk (or cream for a richer flavor), and seasonings. These humble components combine to create a dish that's both satisfying and versatile. You can easily customize it with additions like onions, garlic, or herbs for extra depth of flavor.
How do you make creamed peas and potatoes from scratch?
This recipe walks you through making creamed peas and potatoes from scratch, ensuring a delicious and homemade result.
Ingredients:
- 1 lb Yukon Gold potatoes, peeled and diced
- 1 cup frozen peas (or 2 cups fresh peas, shelled)
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cups milk (or a combination of milk and cream for extra richness)
- Salt and pepper to taste
- Optional: 1/4 cup chopped onion, 1 clove garlic (minced), 1 tbsp fresh parsley (chopped)
Instructions:
- Cook the Potatoes: Boil the diced potatoes in salted water until tender (approximately 15-20 minutes). Drain well.
- Sauté Aromatics (Optional): If using onions and garlic, sauté them in the butter until softened. This adds a lovely depth of flavor.
- Make the Roux: In the same pot (or a separate saucepan), melt the butter. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux. This will thicken the sauce.
- Add Milk (and Cream): Gradually whisk in the milk (and cream, if using), stirring continuously to prevent lumps. Bring the mixture to a simmer, stirring occasionally, until the sauce thickens slightly.
- Combine Everything: Add the cooked potatoes and peas to the creamy sauce. Stir gently to coat everything evenly.
- Season and Serve: Season with salt and pepper to taste. If using fresh parsley, stir it in at the end. Serve warm as a side dish.
Can I use different types of potatoes?
While Yukon Gold potatoes are ideal for their creamy texture, you can experiment with other varieties. Russet potatoes will work, but they might be a bit drier. Waxy potatoes like red potatoes will hold their shape better, resulting in a chunkier creamed peas and potatoes. Experiment to find your preferred potato type.
How do I make it vegan?
To make a vegan version of creamed peas and potatoes, simply substitute the butter with vegan butter or olive oil and the milk with plant-based milk (such as almond milk, soy milk, or oat milk). You might need to adjust the amount of plant-based milk depending on its thickness. For extra creaminess, you could add a tablespoon of nutritional yeast.
What are some variations of this recipe?
This recipe is a fantastic base for many variations. Consider adding:
- Ham or Bacon: Dice cooked ham or bacon and add it to the sauce for a savory twist.
- Cheese: Stir in shredded cheddar cheese or Gruyère cheese for a cheesy creamed peas and potatoes.
- Herbs: Experiment with different herbs like thyme, rosemary, or chives for added flavor complexity.
- Spices: A pinch of nutmeg or white pepper can elevate the dish.
How to store leftover creamed peas and potatoes?
Leftover creamed peas and potatoes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
This adaptable recipe provides a foundation for countless delicious variations. Enjoy the creamy comfort of homemade creamed peas and potatoes!
