Instructions:
1. Cook Potatoes:
- In a large pot, bring salted water to a boil.
- Add the diced potatoes to the boiling water and cook until tender but not mushy, about 10-12 minutes. Drain the potatoes and set them aside.
2. Make the Cream Sauce:
- In a separate saucepan, melt butter over medium heat. Stir in the flour to create a roux, cooking for a minute until lightly golden and bubbly.
- Gradually whisk in the milk (or cream) to the roux, stirring constantly to avoid lumps. Cook the sauce until thickened and smooth, about 3-5 minutes.
- Season the sauce with salt, pepper, and a pinch of nutmeg for added depth of flavor.
3. Combine Potatoes, Peas, and Sauce:
- Add the cooked diced potatoes and thawed peas to the creamy sauce in the saucepan.
- Gently stir to coat the potatoes and peas evenly with the creamy sauce.
- Simmer the mixture over low heat for a few minutes to allow the flavors to meld together.
4. Garnish and Serve:
- Once the potatoes and peas are heated through and well-coated with the creamy sauce, remove the pan from heat.
- Garnish with chopped fresh parsley for a burst of color and freshness.
5. Serve Warm:
- Serve Creamed Potatoes and Peas warm as a delicious side dish or as a comforting main course.
Tips for Perfect Creamed Potatoes and Peas:
Potato Texture: Cook the potatoes until tender but still holding their shape to maintain texture in the dish.
Creamy Sauce Consistency: Adjust the thickness of the sauce by adding more milk or cream for a thinner consistency or cooking longer for a thicker sauce.
Flavor Variations: Enhance the flavor of the dish with additions such as grated cheese, chopped herbs (such as chives or thyme), or crispy bacon bits.
Make Ahead: Creamed Potatoes and Peas can be prepared ahead of time and reheated gently on the stovetop or in the microwave before serving.
