Why You’ll Love This Recipe
Creamy Red Potatoes and Peas is a rich, velvety side dish that combines tender baby red potatoes with sweet peas in a creamy sauce. It’s the perfect balance of comfort and elegance, making it a fantastic addition to Sunday dinners, holiday feasts, or even quick weeknight meals. With its creamy texture and rich flavors, this dish will quickly become a family favorite, satisfying everyone at the table. It’s simple to make and pairs beautifully with a variety of mains.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 pound baby red potatoes
- 1 cup frozen peas (or fresh)
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 1 cup milk
- 1/4 cup heavy cream (or half and half)
- 1 teaspoon chicken bouillon
- Salt and freshly ground black pepper, to taste
Directions
- Prepare the Potatoes: Wash and cut the baby red potatoes into bite-sized pieces. Boil them in a pot of water until fork-tender, about 5–8 minutes. Drain and set aside.
- Make the Sauce Base: In the same pot, melt the butter over medium heat. Stir in the flour and cook for 1 minute, whisking constantly to avoid lumps.
- Build the Cream Sauce: Slowly whisk in the milk until smooth. Cook until slightly thickened, then stir in the chicken bouillon. Season with salt and freshly ground black pepper to taste.
- Finish the Sauce: Stir in the heavy cream and cook until the sauce reaches a gravy-like consistency. Adjust seasoning if needed.
- Combine and Serve: Gently fold the boiled potatoes and peas into the creamy sauce, making sure they are evenly coated. Serve warm.
Servings and Timing
- Servings: 4–6
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
Variations
- Vegetarian Option: Use vegetable bouillon instead of chicken bouillon for a vegetarian-friendly version.
- Creamier Potatoes: Swap the baby red potatoes for Yukon Golds for an even creamier bite.
- Garlic Addition: Add a minced garlic clove or two to the butter when making the sauce for extra depth of flavor.
- Herb Infusion: Sprinkle in fresh herbs like thyme or parsley for an added burst of freshness.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Gently reheat the potatoes and peas on the stovetop with a splash of milk to loosen the sauce if it has thickened.
- Freezing: Freezing is not recommended for this dish, as the cream sauce may separate upon thawing.
FAQs
1. Can I use other types of potatoes?
Yes, Yukon Golds or Russets can be used, though Yukon Golds provide a creamier texture, while Russets may absorb more sauce.
2. Can I make this dish ahead of time?
Yes, you can prepare the potatoes and sauce in advance. Store separately and combine when ready to serve, reheating gently.
3. Can I use low-fat milk or a non-dairy alternative?
Yes, you can substitute low-fat milk or a non-dairy alternative like almond or oat milk, though the texture may be slightly different.
4. Can I add cheese to the sauce?
Absolutely! Stir in some shredded cheese (like cheddar or Parmesan) for a cheesy version of this dish.
5. How can I prevent the sauce from being lumpy?
Be sure to whisk continuously while adding the milk to the flour-butter mixture, ensuring a smooth base before adding the liquid.
6. Can I add more vegetables?
Yes, you can easily add other vegetables like carrots, green beans, or corn for a more hearty side dish.
7. Can I use fresh peas instead of frozen?
Yes, fresh peas work perfectly in this recipe, but make sure to add them near the end to maintain their vibrant color.
8. How do I make the sauce thicker?
If you prefer a thicker sauce, cook it for a few more minutes, allowing it to reduce and thicken further. You can also add a little more flour, but be sure to whisk it in slowly.
9. Can I use sour cream instead of heavy cream?
Yes, sour cream can be used for a tangier, slightly lighter version, but it will change the texture and flavor slightly.
10. How can I make this dish spicier?
Add a pinch of cayenne pepper or red pepper flakes to the sauce for a bit of heat and a touch of spice.
Conclusion
Creamy Red Potatoes and Peas is the ultimate comfort food side dish, offering a perfect balance of flavors and textures. With its creamy sauce, tender potatoes, and sweet peas, this dish complements any meal. It’s quick, easy, and guaranteed to please your family and guests every time!
Creamy Red Potatoes and Peas – A Comfort Food Classic
- Total Time: 25 minutes
- Yield: 4–6 servings
- Diet: Vegetarian
Description
Creamy Red Potatoes and Peas is a rich, velvety side dish that combines tender baby red potatoes with sweet peas in a creamy sauce. Perfect for Sunday dinners, holiday feasts, or weeknight meals, this dish offers a comforting, flavorful addition to any table.
Ingredients
1 pound baby red potatoes
1 cup frozen peas (or fresh)
4 tablespoons butter
1/4 cup all-purpose flour
1 cup milk
1/4 cup heavy cream (or half and half)
1 teaspoon chicken bouillon
Salt and freshly ground black pepper, to taste
Instructions
- Prepare the Potatoes: Wash and cut the baby red potatoes into bite-sized pieces. Boil them in a pot of water until fork-tender, about 5–8 minutes. Drain and set aside.
- Make the Sauce Base: In the same pot, melt the butter over medium heat. Stir in the flour and cook for 1 minute, whisking constantly to avoid lumps.
- Build the Cream Sauce: Slowly whisk in the milk until smooth. Cook until slightly thickened, then stir in the chicken bouillon. Season with salt and pepper to taste.
- Finish the Sauce: Stir in the heavy cream and cook until the sauce reaches a gravy-like consistency. Adjust seasoning if needed.
- Combine and Serve: Gently fold the boiled potatoes and peas into the creamy sauce, making sure they are evenly coated. Serve warm.
Notes
For a vegetarian version, use vegetable bouillon instead of chicken bouillon.
Substitute Yukon Gold potatoes for a creamier texture.
Add minced garlic to the butter for extra flavor.
Sprinkle fresh herbs like thyme or parsley for a burst of freshness.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop with a splash of milk to loosen the sauce if it thickens.
Freezing is not recommended due to the cream sauce potentially separating upon thawing.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 5g
- Sodium: 340mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 25mg
