Creamed Potatoes and Peas was a dish we enjoyed for Sunday dinner as well as when the potato basket got low! Those little potatoes that gather in the bottom of the basket once the larger potatoes had all been used are perfect for this dish! While it is a frugal dish, it will always being smiles of appreciation...
When the potato basket looked like this, it was time to clean up and use all the little potatoes left behind!
Often as a kid it was my job to break off the sprouts, wash off any excess dirt and get them on the stove to cook. Once cooked, drained, and cooled, it was then time to peel them.
The peeling part is not any harder than the popping off of the sprouts, it just takes longer, scraping the knife (gently) along the potato to dislodge the skin. Yes they can be peeled prior to cooking, but honestly those little potatoes are harder to hold and peel raw, than the peeling process after cooking, in my opinion. If we were not going to make Creamed Potatoes and Peas right away, the peeled spuds went into the fridge.
Creamed Potatoes and Peas were made semi-regular throughout the year.
This usually involved two different happenings. The first would be when there was a collection of potatoes in the bottom of the potato storage bin (what ever we were using at the time). But to be honest, those cooked up potatoes went on to be fried potatoes as well. And when potatoes were harvested from Grandmother's garden. Once sorted, Grandmother would make this treat for the next Sunday dinner we had at her house. It didn't matter to me, I looked forward to enjoying them, any time they appeared on the table.
It is a simple, delicious and frugal recipe.
And a superb way to add a potato dish that the whole family will love. When we made Creamed Potatoes and Peas when I was a kid, the dish was spruced up with a shake of paprika on the top. In my family of origin we did not dish up at the stove, each recipe was placed in a serving dish and sent to the table. For our Sunday dinners, while the food basically remained the same, it was presented with added flair. For example the dish of potatoes would get a pat of butter to melt and volcano down the food, and a sprinkling of paprika!
Fast forward 60 years, and I still love them!
But we do dish up from the stove in an attempt to save a dish or two! In our little tiny home, I wash dishes three times a day, and by the end of each day, I am ready for less dishes to wash up before my day is done. But trust me, for any Sunday dinner that comes my way, this lovely recipe will go into my best serving dish, get a pat of butter to volcano down and a sprinkle of paprika. Because life is good with Creamed Potatoes and Peas on the table!
Some additional thoughts on this recipe:
Preparing the potatoes and peas ahead will get this dish on the table fast!
But don't dismiss the idea of using leftovers in this recipe.
Left over baked potatoes and leftover peas from another meal also work for this dish, peel off the skin from the baked potatoes and proceed.
Using garlic salt in place of plain salt, is also delicious!
Ingredients needed for this recipe:
- potatoes
- peas
- milk
- butter
- flour
- salt
- pepper
You will also need the following:
- medium sauce pan with lid
- silicone spatula
- whisk
- measuring cup
- measuring spoons
- serving dish if desired
Now we are ready to begin!
Creamed Potatoes and Peas
by the seat of my pants, via my childhood memories
2 c cook and quartered small potatoes
1 c (more or less) cooked peas
3 T butter
2 T flour - we use white whole wheat flour
1 c milk - we use whole milk
Salt to taste
Pepper to taste
NOTE: You will want cooked potatoes and peas ready to go into the white sauce. You may prepare these ahead and put them in the refrigerator until needed.
In a medium sauce pan with a lid, place the butter, flour and salt and pepper. Melt the butter over medium heat, stirring the flour mixture into the butter as it melts. Continue until the butter and flour are sizzling.
Add the milk all at once, reduce the heat if needed. Stir constantly until the white sauce has thicken. Gently stir in the potatoes and the peas.
Cover with the lid, reduce the heat to low and continue to cook for five minutes. Stir gently, and serve.
Storage options for Creamed Potatoes and Peas. Leftovers may be stored in the refrigerator for up to three days. Heat gently to avoid scorching, then serve. Or heat in the microwave. I do not recommend freezing this dish.
UPDATE:
For your convenience, a "copy and paste" version of Creamed Potatoes and Peas has
been included below.
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Printable "copy and paste" version:
Creamed Potatoes and Peas
by the seat of my pants, via my childhood memories
2 c cook and quartered small potatoes
1 c (more or less) cooked peas
3 T butter
2 T flour - we use white whole wheat flour
1 c milk - we use whole milk
Salt to taste
Pepper to taste
NOTE: You will want cooked potatoes and peas ready to go into the white sauce. You may prepare these ahead and put them in the refrigerator until needed.
In a medium sauce pan with a lid, place the butter, flour and salt and pepper. Melt the butter over medium heat, stirring the flour mixture into the butter as it melts. Continue until the butter and flour are sizzling.
Add the milk all at once, reduce the heat if needed. Stir constantly until the white sauce has thicken. Gently stir in the potatoes and the peas. Cover with the lid, reduce the heat to low and continue to cook for five minutes. Stir gently, and serve.
Storage options for Creamed Potatoes and Peas. Leftovers may be stored in the refrigerator for up to three days. Heat gently to avoid scorching, then serve. Or heat in the microwave. I do not recommend freezing this dish.
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