Creamy Potatoes and Peas
What’s better than a dish of creamy tender potatoes and peas? Not much really! We usually serve this as a simple dinner recipe that we can quickly whip up on busy weeknights. It’s filled with hearty potatoes so it it fills us up. I usually always serve it with some crusty Italian Herb Bread or dinner rolls to dip in the sauce too. You can use frozen or fresh peas! Frozen is usually more convenient to most people, but I often use fresh peas during Spring garden season. One pound of frozen peas equals one pound of fresh peas. Looking for other dinner recipes using peas? Try my Mac and Cheese with Peas, Creamed Peas (served on mashed potatoes!) and Pasta and Peas too! Grab a fork, dive in and lick your bowls clean (or at least that’s what my kids do). Enjoy!
What kind of potatoes should I use?
Honestly, you can use any type of potato that you have on hand – Idaho, Yukon, New Potatoes and baby red potatoes all work good! If you’re not familiar with new potatoes, they are small potatoes harvested when the potatoes are young and small. They are simply dug up earlier in the season, and because they are younger, they taste sweeter, with more tender skins than their older potato siblings.
How to Make Potatoes and Peas
Boil potatoes and peas in a large pot until tender. Drain. Make the cream sauce in a skillet by first melting butter and garlic together. Add in flour and mix until a paste forms. Slowly add in the milk, whisking until the sauce thickens. Season with turmeric, salt and pepper (to taste). Add cooked potatoes and peas in and stir to fully coat them in the cream sauce. After heated, I like to let the dish sit for a few minutes. This cools it down a little bit while allowing the sauce to thicken up. Serve and enjoy this pure comfort food!
Storing Leftovers
Store any leftovers in the refrigerator in an airtight container for up to 3-4 days. Reheat in the microwave until fully warmed up. Pin for later:
