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Potatoes and Peas with Cream Sauce Four to six servings


Potatoes and Peas with Cream Sauce Four to six servings


If it were up to me, I’d enjoy every day.

Make a copy of this recipe.

In the United States, potatoes and peas are often eaten in spring and summer meals, foods of

Midwestern origin. It offers homey, simple Midwestern cuisine and is perfect for cold nights. A


delicious and filling side dish of velvety potato and sweet potato wedges, fresh or frozen. If you want

to treat a traditional dinner, this recipe is for you. Friendly and versatile, the crowd-pleaser

pairs well with a wide variety of dishes. This recipe adds a homely touch to any home thanks to its

combination of creamy butter and a sprinkle of fresh peas.

Any kind of protein goes well with this delicious dish. Add grilled chicken or pulled pork for a hearty


Midwestern feast. The delicious taste of this seasonal dish is perfectly complemented by the buttery

texture of the potatoes. If you want something light, a piece of fried or grilled fish also goes well with

this flavor. Mashed potatoes and peas stand up to a veggie burger or fruit roll, so vegetarians aren’t

forgotten either. Finish your meal with roasted vegetables or green salad

Potatoes and Peas with Cream Sauce Four to six servings

The following ingredients are needed:



1.5 kg of mashed potatoes; 1 cup peas, fresh or frozen; 3

tablespoons of oil; 3 tablespoons all-purpose flour; and 1 glass of milk, whole or 2% fat.

Salt (half a teaspoon) and black pepper (quarter teaspoon) to taste

– Chop fresh parsley (optional garnish)

What to do



The first step is to boil the potatoes in a large pot of salted water for 15 minutes or until golden

brown. very soft.

2. While the potatoes are cooking, melt the butter in a medium saucepan over medium heat. Once

the butter has melted, add the flour and mix until smooth. Cook for a minute or two to remove the

floury taste.

3. Slowly add the milk to the roux (oil and flour), stirring constantly to prevent swelling. After cooking

for 5 minutes, the mixture should thicken into a creamy sauce.

4 After drying, place the potatoes in the pan. Toss the potatoes with the creamy sauce and stir gently,

but be careful not to mash them too much unless that’s your thing.


5. Now it’s time to add the frozen peas to the pan and fry for three to four minutes or until soft. After

steaming the fresh peas until they become soft, mix them into the potatoes; This keeps the color nice

and soft.

6. Season the peas and mashed potatoes with salt and pepper to taste. If desired, garnish with

chopped parsley and serve hot.

Tips and Tricks – If you want to give your food an extra kick, try hiding some cayenne pepper or

mustard in the cream sauce.

– Half of the milk can be replaced with heavy cream for better health, while whole milk and oil can be

substituted for light milk. .

– To create a different flavor for cheese lovers, mix cheddar or Parmesan cheese and melted butter

before adding peas and potatoes.

– If you have time, you can try baking potatoes instead of frying them. The result is a strong flavor and

texture that can stand up to the cream sauce.

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