Kristy Cook
Ingredients
- 1 pound small potatoes such as baby Yukon Gold or red potatoes, peeled and cut into 1-inch cubes
- Salt and pepper to taste
- 1 cup fresh or frozen peas
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups whole milk
- 1/2 teaspoon onion powder optional for added flavor
- 1/4 teaspoon garlic powder optional for added flavor
- 1 tablespoon fresh parsley chopped (optional for garnish)
Instructions
Cook the Potatoes:
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Place the cubed potatoes in a medium saucepan and cover with water. Add a pinch of salt. Bring to a boil over medium-high heat, then reduce the heat to medium-low and simmer until the potatoes are just tender, about 10-15 minutes. Be careful not to overcook.
Add the Peas:
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If using fresh peas, add them to the potatoes during the last 3 minutes of cooking. If using frozen peas, add them during the last minute. Drain the potatoes and peas in a colander and set aside.
Make the Cream Sauce:
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In the same saucepan, melt the butter over medium heat. Stir in the flour to create a roux, cooking for 1-2 minutes until bubbly but not browned.
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Gradually whisk in the milk, ensuring there are no lumps. Add onion powder and garlic powder if using. Cook, stirring constantly, until the sauce thickens, about 5 minutes. Season with salt and pepper to taste.
Combine Potatoes and Peas with Sauce:
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Return the drained potatoes and peas to the saucepan with the cream sauce. Gently stir to coat the vegetables in the sauce. Cook for an additional 1-2 minutes on low heat until everything is heated through.
Serve:
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Transfer the creamed potatoes and peas to a serving dish. Garnish with chopped fresh parsley, if desired. Adjust the seasoning with more salt and pepper to taste before serving.
