Creamed Potatoes and Peas
We’re kicking off 2020 with a simple, savory, creamy potato dish that will keep the belly full and warm.
When you’ve got access to garden fresh peas, add them to this dish to make it even better.
Creamed Potatoes and Peas
To a medium pot add:
2 lbs potatoes, scrubbed and cut into 3/4” cubes
1 cup water
1 tsp salt
Bring to boil. Reduce heat to medium-low and cook, covered, for 15-20 min or until fork-tender.
While potatoes cook, to a non-stick skillet add:
2 Tbsp butter
2 Tbsp flour
Make a roux. Cook for 2-4 minutes on medium heat.
Whisking continuously, add:
2 cups milk
Once smooth, also add:
1/2 tsp onion powder
1/4 tsp garlic salt
1/8 tsp red pepper
1/4 tsp salt
1/8 tsp pepper
1/2 tsp dried dill
Continue to cook on the lowest low until potatoes are done.
Drain potatoes and add to sauce, then fold in:
1 cup frozen petite green peas
Serve hot.
Brenda’s tips:
Serving Size: 4 servings
Two pounds of potatoes is equal to about 6 cups of cubed potatoes. You can peel the potatoes if you prefer, but Brenda generally scrubs them clean. Remember that fresh potatoes will cook faster than stored potatoes.
Fresh dill on hand? Substitute 1/2 Tbsp fresh for the 1/2 tsp dried.
This is even better with fresh garden shelled peas. Simply swap the frozen for fresh. Always add the peas just before serving for the perfect crisp accent to this very tender potato dish.
