Creamy Potatoes and Peas

Side Dish

Recipe courtesy of Quick and Easy Menus

Serves 4

  • 1 lb. Yukon gold potatoes, peeled and cut into 1-inch chunks
  • 1 tablespoon unsalted butter
  • 1 tablespoon all-purpose flour
  • 1 cup whole milk
  • 1 cup green peas, frozen or fresh
  • salt and black pepper to taste

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Creamy Potatoes and Peas

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Boil potatoes in a saucepan of salted water until almost cooked through, drain.

Melt butter in the same saucepan over medium heat. Stir in flour and cook 1 minute while stirring until flour taste disappears. Gradually whisk in milk until mixture is smooth. Bring sauce to a boil. Add potatoes to sauce, reduce heat to low and simmer sauce 5 minutes. Add peas and cook 1 minute more. Season with salt and pepper and serve hot.

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