A comforting, creamy side dish with tender potatoes and sweet peas in a rich, velvety sauce. Perfect with roasted meats or holiday dinners!
Ingredients
- 1.5 lbs (about 4 cups) Yukon Gold potatoes, peeled and diced into ½-inch cubes
- 1 cup frozen peas (or fresh)
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 1.5 cups whole milk (or half-and-half for extra richness)
- ½ cup chicken or vegetable broth
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt and black pepper to taste
- ¼ cup grated Parmesan cheese (optional)
- 1 tbsp fresh parsley, chopped (for garnish)
Instructions
- Cook the potatoes:
- In a pot, cover diced potatoes with water and bring to a boil.
- Cook for 8–10 minutes until just tender (don’t overcook). Drain and set aside.
- Blanch the peas (if fresh):
- If using fresh peas, boil for 2 minutes, then drain. Frozen peas can be added directly.
- Make the cream sauce:
- In a saucepan, melt butter over medium heat.
- Whisk in flour and cook for 1 minute (don’t let it brown).
- Gradually whisk in milk and broth until smooth.
- Stir in garlic powder, onion powder, salt, and pepper. Simmer for 3–5 minutes until thickened.
- Optional: Stir in Parmesan cheese for extra flavor.
- Combine:
- Gently fold in cooked potatoes and peas. Heat through for 2–3 minutes.
- Adjust seasoning and garnish with parsley.
Serving Suggestions
- Pairs well with roast chicken, ham, or meatloaf.
- For a vegetarian version, use vegetable broth and omit Parmesan (or use a plant-based alternative).
Tips:
- Make ahead? Prepare the sauce and potatoes separately, then combine and reheat before serving.
- Too thick? Thin with a splash of milk or broth.
- Extra flavor? Add a pinch of nutmeg or a dash of hot sauce.
Enjoy this cozy, creamy classic! 😊
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