Description
Pioneer woman creamed peas and potatoes showcase classic midwestern comfort from rural kitchen traditions. Hearty ingredients blend into a creamy side dish that connects families around warm dinner tables.
Ingredients
Scale
- 1 lb (454 g) baby red potatoes, quartered
- 1 cup (150 g) shelled English peas
- 1 tbsp (14 g) butter
- 1 cup (240 ml) milk
- 1 tbsp (8 g) all-purpose flour
- salt to taste
- pepper to taste
Instructions
- Potato Preparation: Submerge quartered baby red potatoes in a large pot of salted water. Bring to a rolling boil, then reduce heat and simmer for 15-20 minutes until fork-tender. Drain and set aside.
- Pea Cooking: Blanch English peas in boiling water for 6-7 minutes, maintaining their vibrant green color and crisp texture. Drain and reserve.
- Roux Creation: In the same pot, melt butter over medium heat. Whisk in flour to form a smooth paste, toasting for one minute to eliminate raw flour flavor.
- Sauce Development: Slowly pour milk into the roux, whisking continuously to prevent lumps. Season with salt and pepper, stirring until the sauce thickens to a luxurious consistency over 4-5 minutes.
- Final Fusion: Gently fold drained potatoes and peas into the creamy sauce, ensuring complete coating. Simmer for an additional 5 minutes, stirring occasionally to prevent sticking and promote even heating.
- Serving Finale: Conduct a final seasoning assessment, adjusting salt and pepper as needed. Transfer to a serving dish and present immediately as a delectable side accompaniment to main course proteins.
Notes
- Potato Precision: Choose small baby red potatoes for consistent cooking and creamy texture; larger potatoes may require longer boiling time.
- Pea Perfection: Use fresh or frozen English peas for best flavor; avoid overcooking to maintain bright green color and crisp texture.
- Roux Mastery: Continuously whisk flour and butter to prevent lumps and ensure a smooth, silky sauce base; toasting the mixture eliminates raw flour taste.
- Sauce Secrets: Add milk gradually and stir constantly to create a lump-free, creamy sauce that coats potatoes and peas evenly without becoming too thick or thin.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 250
- Sugar: 5 g
- Sodium: 200 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 5 g
- Protein: 7 g
- Cholesterol: 20 mg