Creamed Peas and Potatoes
This dish just screams summer to me. Ever since I can remember my mom would make this several times during the summer and she always used fresh potatoes and peas. Obviously try to use either fresh from the farmers market, or your own garden first, if neither are an option store-bought will do.
While there is a roux, which is the most fattening part of the dish, it is quite light. I feel like you can make the roux with a variety of ingredients and have it thicker or thinner based on your preferences. I find that even the lighter the roux is, I’m still left satisfied.
My favorite things to eat during the hot months are ones that are quick to put together, fresh and healthy. For this dish I usually have it with a cucumber/tomato salad; super easy recipe which I’ll share in a later post, fried zucchini and corn on the cob or fresh fruit. In fact, I have had this meal 3 times already this past week. Mmmm, my tummy is very happy.
I’m a fairly picky eater, my husband is as well; finding things we both will eat is not an easy task. Creamed peas and potatoes was a hit with my meat-eating husband and my meat-eating friend. I will call that a win!
I don’t really do specific measurements unless I’m baking. Just eye what you think you’ll need. I frequently make significantly more than I need, but have plenty of leftovers. This recipe does well as a leftover so I actually eat this for several meals and don’t have much or any waste.
If you are using fresh peas, you will need a lot, A LOT! This is the most time-consuming part. You shell the peas yourself. I did some fresh and ended up doing some frozen because I didn’t have enough. My daughter helped, and by helped I mean ripped up the pea pods and threw them on the floor. Thanks.
– A lot of peas, preferably fresh (around 1 to 1 1/2 cups)
– Red Potatoes, also preferably fresh, cut up into bite size pieces (I used 12 potatoes)
– Salt, to taste.
– GW Seasoning Broth (link here), any seasoning you like if you don’t want to get this broth since it’s harder to find.
Start by boiling the potatoes in salted water until they are tender.
Boil the peas until soft.
After the peas and potatoes are cooked, drain the liquid and put to the side and start the roux.
For the Roux:
Start by melting butter in your pan. Next brown some flour. Add some milk and the GW broth. Stir constantly with a whisk adding additional flour and milk until you get a consistency that you like.
It’s done when it’s close to a gravy-like texture. Mix the peas and potatoes, add the roux, stir together, serve and enjoy!