Description
Creamed potatoes are a classic comfort food side dish made with tender potatoes in a rich, creamy sauce, often enhanced with green peas and herbs.
Ingredients
Units
Scale
- 2 pounds potatoes, peeled and sliced
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk or heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup green peas (fresh or frozen)
- 1/2 teaspoon ground paprika (optional, for garnish)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Peel and slice the potatoes evenly for uniform cooking.
- Bring a large pot of salted water to a boil and add the potatoes. Simmer for 10–12 minutes until just tender. Drain and set aside.
- In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1–2 minutes to make a roux.
- Gradually whisk in the milk or cream, stirring constantly to prevent lumps. Continue to cook until the sauce thickens.
- Season the sauce with salt and black pepper to taste.
- Gently fold in the cooked potatoes and green peas. Simmer for 3–4 minutes until heated through.
- Transfer to a serving dish, garnish with paprika and fresh parsley, and serve warm.
Notes
- Use waxy potatoes like Yukon Gold for the best texture.
- For a vegan version, use plant-based butter and milk.
- Add cheese or herbs for extra flavor variations.
- Store leftovers in the fridge for up to 3 days.
- Reheat gently with a splash of milk to maintain the creamy consistency.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 30mg