Creamed Peas and Potatoes Recipe

4 1 2
Creamed Peas and Potatoes Recipe
Creamed Peas and Potatoes Recipe photo by Taste of Home
Publisher Photo

Creamed Peas and Potatoes Recipe

Read Reviews
4 1 2
Publisher Photo
Nothing beats this comforting side dish to go with Mom's meat loaf. The peas and potatoes combined with a creamy white sauce make a hearty dish that also adds appealing color to the meal. -Linda Nilsen, Anoka, Minnesota
MAKES:
6-8 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 4 medium red potatoes, cubed
  • 1 package (10 ounces) frozen peas
  • 1 teaspoon sugar
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1-1/2 cups milk
  • 2 tablespoons minced fresh dill

Directions

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain. Cook peas according to package directions, adding sugar.
Meanwhile, melt the butter in a saucepan; add the flour, salt and pepper to form a paste. Gradually stir in milk. Bring to a boil; cook and stir for 1 minute or until thickened. Add dill.
Drain potatoes and peas; transfer to a serving bowl. Pour sauce over and stir to coat. Yield: 6-8 servings.
Originally published as Creamed Peas and Potatoes in Taste of Home December/January 1995, p37

Nutritional Facts

3/4 cup: 131 calories, 5g fat (3g saturated fat), 14mg cholesterol, 242mg sodium, 18g carbohydrate (5g sugars, 3g fiber), 5g protein.

  • 4 medium red potatoes, cubed
  • 1 package (10 ounces) frozen peas
  • 1 teaspoon sugar
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1-1/2 cups milk
  • 2 tablespoons minced fresh dill
  1. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain. Cook peas according to package directions, adding sugar.
  2. Meanwhile, melt the butter in a saucepan; add the flour, salt and pepper to form a paste. Gradually stir in milk. Bring to a boil; cook and stir for 1 minute or until thickened. Add dill.
  3. Drain potatoes and peas; transfer to a serving bowl. Pour sauce over and stir to coat. Yield: 6-8 servings.
Originally published as Creamed Peas and Potatoes in Taste of Home December/January 1995, p37

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cwbuff User ID: 441425 1956
Reviewed Sep. 28, 2009

"Very good American heritage-type recipe. Creamed veggies like these are great comfort food which at the same time can be served for special dinners."

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