If I had it my way, I’d enjoy this on a daily basis

Make a copy of this dish.

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.

3. Whisk continuously to avoid lumps as the milk is gradually added to the roux (butter and flour combination). After around 5 minutes of cooking, the mixture should thicken into a creamy sauce.

4 After draining, put the potatoes back into the saucepan. Toss the potatoes with the cream sauce and mix gently to blend, taking care not to mash them too much unless that’s your thing.

5. Now is the time to add the frozen peas to the saucepan and simmer them on low for another three to four minutes, or until they are cooked through. Stir the fresh peas into the potatoes after steaming them until they are just soft; this will preserve their vibrant color and subtle crunch.

6. Add salt and pepper to taste to the peas and potatoes that have been creamed. If preferred, serve hot with chopped parsley as a garnish.

Tips and Variations-If you’re looking to give the meal a little bite, try whisking some cayenne pepper or mustard into the cream sauce.

– Half the milk can be replaced with heavy cream for a richer version, while low-fat milk and a butter replacement can be used for a lighter one.

– Feel free to garnish your peas with chopped fresh mint for an extra burst of flavor and a hint of herbiness.

– Toss in some grated cheddar or parmesan cheese with the melting sauce before adding the peas and potatoes for a cheese lover’s twist.

– You might want to try roasting the potatoes instead of boiling them if you have the time. The result will be a more robust taste and a texture that can withstand the cream sauce.

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