Classic Creamed Potatoes and Peas
Ingredients
Scale
- 1 lb baby red potatoes
- 1 c frozen peas (or fresh)
- 4 tbsp butter
- 1/4 c all-purpose flour
- 1 c milk
- 1/4 c heavy cream (or half and half)
- 1 tsp chicken bouillon
- Salt and freshly ground black pepper (to taste)
Instructions
- Wash and chop the potatoes into small pieces. Boil them in water until they're soft but not mushy, about 5-8 minutes. Then, drain them.
- In the same pot, melt the butter over medium heat. Add the flour and stir for 1 minute.
- Gradually add the milk, whisking constantly, until the sauce is smooth and slightly thick. Stir in the chicken bouillon. Season with salt and pepper.
- Mix in the heavy cream to get a nice, thick gravy consistency. Taste and adjust the seasoning if needed. If the sauce is too thick, add a little more milk.
- Add the cooked potatoes and peas to the pot, stirring gently to coat them in the sauce. Serve warm.
Find it online: https://www.rapidrecipes.blog/classic-creamed-potatoes-and-peas/