@saltysprig: Old-Fashioned Creamed Peas and Potatoes Ingredients * 1 lb (454 g) baby red potatoes, weighed before peeling * 2½ cups (350–375 g) frozen sweet peas * 4 tablespoons (57 g) unsalted butter * ¼ cup (32 g) all-purpose flour * 1¾ cups (420 ml) whole milk * ¼ cup (60 ml) heavy cream * ¾ teaspoon kosher salt, plus more to taste * ¼ teaspoon freshly ground black pepper, plus more to taste Instructions 1. Cook the potatoes. Peel the baby red potatoes, leave them whole or cut them into halves or quarters, depending on their size, keeping the pieces relatively uniform. Place them in a medium saucepan and cover with cold water by about 1 inch. Generously salt the water and bring to a boil. Reduce to a gentle boil and cook for 10–15 minutes, or until the potatoes are just fork-tender. Drain well and set aside. 2. Make the cream sauce. In a large saucepan or deep skillet, melt the butter over medium heat. Sprinkle in the flour and whisk continuously for about 1 minute to cook out the raw flour taste, without allowing it to brown. 3. Add the milk and cream. Gradually pour in the whole milk, whisking constantly until smooth. Stir in the heavy cream, kosher salt, and black pepper. Continue cooking over medium heat, stirring frequently, for approximately 4–6 minutes, or until the sauce reaches a gentle simmer and thickens to a creamy, gravy-like consistency. 4. Add the peas. Stir the frozen peas directly into the cream sauce. Reduce the heat to medium-low and cook for 3–5 minutes, stirring occasionally, until the peas are heated through and tender. 5. Add the potatoes. Gently fold the cooked potatoes into the cream sauce, being careful not to break them apart. Cook for another 1–2 minutes, just until everything is heated through. 6. Serve. Taste and adjust the salt and pepper as needed. Serve warm with a little additional freshly ground black pepper, if desired. Notes * Potatoes: Baby red potatoes hold their shape beautifully in this dish. Peeling is optional, but peeling them gives the finished dish a more traditional, creamy appearance. * Peas: Frozen sweet peas work wonderfully and don’t need to be thawed before adding them to the sauce. * Sauce consistency: The sauce should be thick and creamy but still easily coat the peas and potatoes. It will continue to thicken slightly as it cools. If it becomes too thick, stir in a splash of warm milk until it reaches your preferred consistency. * Make ahead: This dish is best served fresh, but leftovers can be refrigerated in an airtight container for up to 3–4 days. Reheat gently over low heat with a splash of milk to loosen the sauce. #creamedpeas #creamedpeasandpotatoes #vintagerecipe #oldschoolrecipe #oldfashionedrecipe

lynnhillix :

I cannot believe you peeled each of those tiny potatoes.

ernie :

creamed peas on toast is where its at

danialdaoust :

I have no recollection of this whatsoever.

pappy cappy :

That one right there at Grandmas with Fried Chicken.😁

LATINA BENOY :

One of my childhood favorites-my mom added onions to hers. Boy I miss her

Shell Motl :

Yesssssss!! I haven’t had them forever. Yummy

Elizabeth Ellingwood :

add some baby pearl onions

Loh ❌ :

Love this but I leave the skins on baby reds.

occasionALI :

That looks beyond amazing

Megan by the Sea :

I make variations of this all the time. Classic!

sharonroeben :

Salty Sprig | Megan Hubbs :

Old-Fashioned Creamed Peas and Potatoes Tender baby red potatoes and sweet green peas tossed in a rich, buttery cream sauce. This classic, comforting side dish is simple to make and full of old-fashioned flavor! Servings: 6 Prep Time: 15 minutes Cook Time: 20–25 minutes Total Time: 35–40 minutes Ingredients * 1 lb (454 g) baby red potatoes, weighed before peeling * 2½ cups (350–375 g) frozen sweet peas * 4 tablespoons (57 g) unsalted butter * ¼ cup (32 g) all-purpose flour * 1¾ cups (420 ml) whole milk * ¼ cup (60 ml) heavy cream * ¾ teaspoon kosher salt, plus more to taste * ¼ teaspoon freshly ground black pepper, plus more to taste Instructions 1. Cook the potatoes. Peel the baby red potatoes and cut them into halves or quarters, depending on their size, keeping the pieces relatively uniform. Place them in a medium saucepan and cover with cold water by about 1 inch. Generously salt the water and bring to a boil. Reduce to a gentle boil and cook for 10–15 minutes, or until the potatoes are just fork-tender. Drain well and set aside. 2. Make the cream sauce. In a large saucepan or deep skillet, melt the butter over medium heat. Sprinkle in the flour and whisk continuously for about 1 minute to cook out the raw flour taste, without allowing it to brown. 3. Add the milk and cream. Gradually pour in the whole milk, whisking constantly until smooth. Stir in the heavy cream, kosher salt, and black pepper. Continue cooking over medium heat, stirring frequently, for approximately 4–6 minutes, or until the sauce reaches a gentle simmer and thickens to a creamy, gravy-like consistency. 4. Add the peas. Stir the frozen peas directly into the cream sauce. Reduce the heat to medium-low and cook for 3–5 minutes, stirring occasionally, until the peas are heated through and tender. 5. Add the potatoes. Gently fold the cooked potatoes into the cream sauce, being careful not to break them apart. Cook for another 1–2 minutes, just until everything is heated through. 6. Serve. Taste and adjust the salt and pepper as needed. Serve warm with a little additional freshly ground black pepper.

Baked By Marisa LLC :

Delicious ❤️

janethayes411 :

That looks delicious

Calliette Bakery ✨ :

Yum!!

CookinWithBabe :

Yummy!

A_mom :

Yes please! 🥰

Rebecca Lopez :

Yummm

Roberta’s Sweet Potatoes 🐓🐥 :

Yummm! 💚💚💚

💗 :

If you don’t want to peel each potato just use canned peeled whole potatoes 😌

Peggy1❤️ :

Another comfort food for me 😋

Phyllis85 :

love it

Rachel Davis :

Miss my moms peas and dumplings 💙💙

Jeannie_No_Bottle :

My mom used to make this! I love it!

Brenda :

To us they were a favorite late spring meals with new potatoes and fresh shucked peas **drooling