Creamed Peas and Potatoes

by Sheryl

This is one of my favorite side dishes. It is a great alternative to my usual baked potato side dish. It’s easy to put together, and can be adjusted depends on how you like it. For some, they make these with either heavy cream or half-and-half to make this dish more creamy but what I normally use is skim milk. Well, if you will ask me there is not that much of a difference, still it’s creamy and delicious! This creamed peas and potatoes are for everybody, for the kids, grown-ups, even babies! And this is inexpensive and has health benefits, too. For those who don’t know, potatoes are rich in potassium and high in fiber, which helps lower cholesterol and decreases the risk of heart disease. Which makes this the perfect side dish to serve for those we love.

INGREDIENTS

2 large potatoes (or several small new potatoes)
2 tablespoons butter
2 tablespoons flour
1 cup cream
1 cup milk
3 cups fresh shelled peas or frozen
1 1/2 teaspoons chicken bouillon granules
pepper to taste

How to make Creamed Peas and Potatoes

Step 1: If using a fresh potato, boil them until tender. However, if using regular potatoes, peel and cut them into 1 1/2-inch cube. Then, boil into salted water until tender.

Step 2: To prepare the basic white sauce, start by melting the butter in a 2-quart pan. Once melted, whisk in the flour, cream, and milk. Continue cooking over medium heat while whisking until thick and smooth.

Step 3: Use a wooden spoon to stir the chicken bullion and peas, and cook until heated through.

Step 4: Check the potatoes, once they are tender, drain them and add them into the white sauce. Sprinkle with pepper (if desired). Make sure to not overcook so the peas will not be soggy and will remain crisp.

Step 5: Serve immediately. If there are any leftovers, add some milk to it when you reheat the dish because leftovers get moderately thick.

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