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Traditional spring and summer fare in the United States often features creamed potatoes and peas, a dish with its origins in the Midwest. It typifies the homey, uncomplicated cuisine of the Midwest and is perfect for those cold winter nights. A delightful and filling side dish, it has velvety creamed potatoes with the sweetness of either fresh or frozen peas. When you want to serve a meal with a hint of tradition, this is the recipe for you. Its heartiness and versatility make it a crowd-pleaser that goes well with a wide range of main meals. This recipe will bring a little touch of home to any dinner with its combination of creamy textures and the burst of freshness from the peas.
Any kind of protein goes wonderfully with this tasty side dish. Add some roasted chicken or luscious pork chops for a traditional Midwestern feast. The savory flavor of a well-seasoned steak is nicely offset by the creamy texture of the potatoes. A piece of baked or grilled fish goes wonderfully with the tastes if you’re looking for something lighter. Creamed potatoes and peas can withstand a substantial veggie burger or nut bread, so vegetarians aren’t forgotten. Your dinner will be finished with a side of roasted root vegetables or a refreshing green salad.
Potatoes and Peas with Cream Sauce Four to six servings
The following ingredients are needed: 1.5 pounds of peeled and diced potatoes; 1 cup of peas, either fresh or frozen; 3 tablespoons of butter; 3 tablespoons of all-purpose flour; and 1 cup of milk, either whole or 2% for richness.
salt (half a teaspoon) and black pepper (quarter of a teaspoon) to taste
– Chop some fresh parsley (optional garnish)
What to do
The first step is to boil the potatoes for around 15 minutes in a big saucepan of salted water, or until they are very soft.
2. In a medium skillet, melt the butter over medium heat while the potatoes are boiling. After the butter has melted, add the flour and whisk until a smooth paste forms. Cook for another minute or two to remove any raw flour flavor.
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