Creamed Peas and Potatoes is a classic side dish made with baby red potatoes and peas in a creamy sauce, with minimal prep time and ready in only 30 minutes!
Add potatoes to a large pot and cover with cold water. Bring to a boil, then reduce to a high simmer. Cook for 10-15 minutes, or until potatoes are fork tender. Drain potatoes and set aside.
While the potatoes are boiling, add peas to a medium saucepan of water. Cook over medium-high heat, stirring occasionally for 3-5 minutes. Drain water and set aside.
In a large saucepan, melt two tablespoons of butter. Add onion and cook until softened, about 5 minutes. Add spices and remaining two tablespoons of butter. When butter has melted, add flour and whisk together.
When the flour begins to brown, slowly add the milk while whisking. Cook until the sauce begins to thicken, about 5 minutes, whisking often. Add potatoes and peas to the sauce and stir to mix everything together.
Notes
Click on the time in the instructions to start a timer!StorageRefrigerate in an airtight container for 3-4 days.Freeze in an airtight container for 2-3 months. If you refrigerate or freeze this dish, you can reheat in a saucepan, adding a splash of milk as-needed until it reaches the desired consistency. Cooking Tips
If you want a thicker sauce, add an additional tablespoon of gluten free flour before adding the milk.
If you don't have baby potatoes, you can use a larger variety and just cut it into quarters (or 1-inch big). For red, gold, or fingerling potatoes you can leave the potato skins on. For russet potatoes, peel the skin first.