Creamed Garden Potatoes and Peas Recipe
- 2 pounds small red potatoes, quartered
- 3 cups fresh or frozen peas
- 1 cup water
- 2 tablespoons chopped onion
- 2 tablespoons butter
- 3 tablespoons plus 1 teaspoon all-purpose flour
- 1-1/2 teaspoons salt
- 1/4 teaspoon pepper
- 2 cups 2% milk
- 1 cup half-and-half cream
- 1. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 8-12 minutes or until tender. Drain.
- 2. Meanwhile, place peas and water in a small saucepan. Bring to a boil. Reduce heat; cover and simmer for 3-5 minutes or until tender. Drain.
- 3. In a large saucepan, saute onion in butter until tender. Stir in the flour, salt and pepper until blended; gradually add milk and cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in potatoes and peas; heat through. Yield: 12 servings.
2/3 cup: 156 calories, 5g fat (3g saturated fat), 18mg cholesterol, 345mg sodium, 22g carbohydrate (6g sugars, 3g fiber), 6g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.
Reviews for Creamed Garden Potatoes and Peas
"jerseytex1...it definitely can be eaten cold (better at room temp). As a kid when the potatoes and peas were made for lunch, when I got home from school I would find a bowl in the oven saved back and hidden from everyone else before it was all devoured.Once in a blue moon I find "new potatoes" at the grocery. They are small about the size of a quarter or a bit smaller and only have to be washed with a scrub brush. And, if you use the tiny onions that is a plus by cooking them with the potatoes.This is a complicated version of a "generations old" recipe (another reviewer mentioned how old it is). while the potatoes and onions are cooking make your b?chamel sauce which is equal parts butter and flour (2 or3 tbls of each) cooked into a roux then slowly adding milk, NOT 2 percent plus half and half to make up for the lo-fat milk...just use whole milk to begin with. When you've got the sauce cooked throw in the peas and let them cook in the sauce for a couple of minutes the add the potatoes and onions. Same recipe and I thank you for reminding me of it!9"
"This recipe was awesome! Everyone loved it,but my question is...... is it only supposed to be served warm?"
"Oh my, this was really good! My personal tastes dictate that it would be a solid 5-star recipe by adding some cubed hickory ham and leaving out the onion."
"Very good but cut the amount of peas in half."
"One of my fav things with fresh garden vegies. I use fresh fright out of the pod peas , baby potatoes and baby carrots to.. Then either green onions or chives, which ever I have left. We like the sauce fairly thick, so everything gets coated. So good !!!"
"This recipe looks like one that has been in my family for at least 5 generations. We have always called it 'Potaten'. The only difference is we add new tiny carrots and use pearl onions. We also add a tablespoon of sugar. It is delicious, especially with all new veggies from the garden."
"I am definitely no Betty crocker :) I'm just learning to cook, I found this recipe because my grandma used to make the best peas and potatoes!! My family loves onions so I used about 1/4 c and honestly it could use more.. and fallowing another comment I too like it thicker, I used 1 cup half/half and 1 cup milk it came out perfect consistency. It simmered about two more minutes then needed. Tastes almost like my grandmas thank you :)"
"Tasted like pot pie filling. So that's what I did with the leftovers."
"I have got to make these as this is something my mother used to make and I loved them."
"This is favorite of my family and especially my son. Haven't made this in several years but will surprise my son when he is visiting here in the Fall."
"Very good! I did double the onion as suggested by others. Next time I'll also cut the milk by about 1/2 c. to make it thicker. We thought it was a little too runny."
"This recipe was pretty good, but I made some changes. I used steamable frozen peas so they could easily just be cooked in the microwave. I only made half the recipe (becuase it's just my husband & I) but I increased the onions. Also, I felt the cream sauce was a little bland...I added more salt, thyme & sage. When it was all done the dish was flavorful, creamy & sweet from the peas. Will definitely make again."
"Made half recipe only my husband and I but kept the onion amount the same. Used whole milk only. Very good."
"It was o.k. but too rich for my taste. It was too much trouble to make for it not to be any better than it was."
"This recipe was AMAZING!!!! I didn't have red potatoes on hand, but used Russets and the recipe was still Yummy. Even better the next day!!! A couple of small changes, didn't saute onions, but added green onion/scallion and added a tblspn or so of sugar."
"I made this for Easter and everyone loved it. I did increase the chopped onions to 1/2 cup. I will definitely make again."
"I just finished making this to take with for Easter dinner. Very tasty and easy to make."
"Excellent recipe, I do prepare it differently. I cook the potatoes till they are just about done, then add the peas to the same pan. When both are done cooking, I drain them an set aside. In the same pan I make the sauce, when I get it mixed well, I add the potatoes/peas back into the pot and cook till thickened. Great dish one pan."
"My mother also made this recipe, what a great side with ham. The difference is, we add green onions, and in those days, whole milk, now it's fat free half and half!"
"We've had this recipe in our family for years - I use skim milk instead of the half and half and 2% milk. You really can't taste the difference. Also - small fresh garden onions are great - cooked slightly - and added to the creamed peas and potatoes."
"In my family, we have been preparing this dish for years and years. We always have both spring peas and 'creamer potatoes' in our different kitchen gardens. We like it with a little parm and a lotta dill. I'm lucky~those are two of my Top Ten spring vegetables, just below tomatoes and just above swiss chard."
"This recipe, with a few alterations, was a recipe my mother-in-law introduced me to when I was newly married to her son. She said it was his favorite. Just the other night over dinner he was commenting that I need to make it again. Then I get this e-mail from TasteofHome :) Looks like he is going to be enjoying his favorite dish real soon."
"This is one of those simple recipes that 'defines' the term "Comfort Food."
"This is one of my all-time favorites for spring. My dishwasher in broken so I add the peas and onion after boiling the potatoes a few minutes, then make a roux and add to one pot,stir well and add milks. Great!"
"I used this white sauce to smother peas and carrots instead of potatoes. It was absolutely delicious even with 1% milk and white whole wheat flour. It got rave reviews and no one had any idea it wasn't my regular high fat sauce!"
"Whole family liked this side dish. I used 2 cups of 1% milk instead of 2%. Its also good with a little grated parmesan cheese on top."
"Excellent recipe!! Cream sauce is slightly thick, but very rich and creamy. Next time I plan to try 2 cups 1% milk and 1 cup FF evap. milk to see if I can keep the rich creamy taste and reduce the calories and fat a little more. I rarely make creamed peas/potatoes because of the fat and calories. We can 'splurge' with this recipe a little more often!"