Hello my dear foodie friends! Today on ‘Life with Jeviko’, I am delighted to introduce you to a dish that’s comfort food at its finest – Creamy Potatoes with Peas. A mouthwatering blend of wholesome potatoes and sweet peas nestled in a silky, rich sauce, this recipe is an absolute must-try!
There’s something remarkably comforting about potatoes, wouldn’t you agree? The humble spud gets a luscious makeover in this recipe, which is perfect for those times when you’re craving something a little different than the usual mashed potatoes or rice. And the best part? It’s a breeze to whip up! Just a half-hour in the kitchen and you’re ready to serve.
Now let’s talk peas. These little green gems add a pop of color and a delightful sweetness to the dish, making it not just kid-friendly, but a winner at any gathering. Remember the sheer joy of discovering those little spheres of flavor when you were a child? This dish brings back those beautiful memories with every bite.
Here’s how you make it:
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients:
- 1 pound baby red potatoes
- 1 cup frozen peas (fresh peas work great too)
- 4 Tablespoons butter
- 1/4 cup all-purpose flour
- 1 cup milk
- 1/4 cup heavy cream, or half and half
- 1 teaspoon chicken bouillon
- Salt and freshly ground black pepper, to taste
Instructions:
- Start with the potatoes: Give them a good wash, then cut into bite-sized pieces. Drop them into a pot of boiling water, letting them cook until they’re tender when prodded with a fork (around 5-8 minutes). Be vigilant – the potatoes should hold their shape, so avoid overcooking them. Once done, drain and put them aside.
- Now, let’s create the magic – the cream sauce. Using the same pot over medium heat, melt the butter. Then, sprinkle in the flour, stirring consistently for a minute.
- Time for the milk! Pour it in slowly, whisking continuously to get a smooth blend. Keep stirring until the sauce starts to thicken slightly.
- Seasoning time: Stir in the chicken bouillon paste, followed by pepper and a dash of salt. Now, introduce the heavy cream into the mix, stirring until you’ve got a gravy-like consistency. Taste the sauce, and adjust the seasoning to your liking. If the sauce is too thick, a splash of milk will do the trick.
- The final act: Add the cooked potatoes and peas to the cream sauce, stirring gently to coat them evenly. And voila! Your Creamy Potatoes with Peas are ready to serve warm and delicious.
Tip:
- If you’re using fresh peas, just boil or steam them for a minute or two before adding to the recipe. You could even pop them into the potato water during the last 2 minutes of boiling.
- Storing this dish is easy – just pop it into an airtight container and refrigerate. It’ll keep well for 3-4 days. When it’s time for a creamy reunion, heat it on the stove, adding a splash of milk if needed.
- So, why wait? Indulge in this cozy, hearty dish that’s sure to transport you back to those comforting family dinners of yore. Enjoy, my friends!
