This creamed peas & potatoes recipe is a comforting, old-fashioned dish that combines veggies in a creamy sauce for a cozy meal. It's perfect for a hearty, hot lunch or a side dish with your dinner. The diced ham is delicious in this but totally optional.
1 ½poundsnew potatoesquartered if larger than a ping pong ball
12ouncesgreen peasfreshly shelled or frozen
4tablespoonsbutter
4tablespoonsall-purpose flour
2cupsevaporated milk
1 ½cupsleftover hamdiced
salt and pepper to taste
Instructions
If peas are fresh then barely cover them with salted water, and simmer over medium heat until tender, about 7-10 minutes.
Drain and set aside.
Place potatoes in a large pot and cover with salted water.
Bring to a boil over medium high heat.
Reduce heat to medium-low and simmer until fork tender, about 15 to 20 minutes.
Drain and set aside.
Melt butter in the same saucepan over medium heat.
Whisk in flour.
Cook for 2 minutes stirring constantly.
Gradually whisk in milk, stirring constantly until smooth and slightly thickened.
Add in frozen peas.
Allow to simmer gently for a few minutes, or until peas are heated through.
Season with salt and pepper to taste.
Add potatoes and ham (and peas if you cooked them from fresh).
Simmer, stirring often to make sure the sauce doesn't stick to the pan, until potatoes are heated through, about 5 minutes.
Serve immediately.
Notes
Storage:Refrigerate leftovers in an airtight container for up to five days. When reheating, you should add a splash of milk to help thin out the sauce, which thickens in the fridge.This recipe does not freeze well.Tips:
One pound of fresh peas in pods equals about one cup of shelled peas.
Sorry, y’all, but skim milk has no place in a cream sauce! Use evaporated milk, whole milk, regular milk, or heavy cream for the best results.
Whisk the sauce constantly, or it'll clump and might burn. You can also sift the flour before adding it to make sure your sauce is extra smooth.