If it were up to me, I’d relish this dish every day. (Page 2 ) | April 22, 2024
Annonce:

Ingredients:

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1.5 pounds peeled and diced potatoes

1 cup peas, fresh or frozen

3 tablespoons butter

3 tablespoons all-purpose flour

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1 cup milk (whole or 2% for a richer flavor)

Salt (½ teaspoon) and black pepper (¼ teaspoon) to taste

Fresh parsley, chopped (optional garnish)

Instructions:

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Boil the diced potatoes in a large pot of salted water for approximately 15 minutes or until tender.

Meanwhile, in a medium skillet, melt the butter over medium heat. Once melted, add flour and whisk until a smooth paste forms. Cook for an additional minute to eliminate the raw flour taste.

Gradually add milk to the butter-flour mixture (roux), whisking continuously to prevent lumps. Cook for about 5 minutes until the mixture thickens into a creamy sauce.

Drain the potatoes and return them to the pot. Gently mix in the cream sauce, being careful not to over-mash the potatoes.

Add the peas to the pot and simmer on low heat for 3-4 minutes, or until cooked through. For fresh peas, steam until slightly softened before adding to preserve their vibrant color and crunch.

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Season the creamed potatoes and peas with salt and pepper to taste. Optionally, garnish with chopped parsley before serving hot.

Tips and Variations:

For a spicy kick, incorporate cayenne pepper or mustard into the cream sauce.

Replace half of the milk with heavy cream for a richer dish, or opt for low-fat milk and a butter substitute for a lighter version.

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Enhance the peas with chopped fresh mint for added flavor and a hint of herbal freshness.

Add grated cheddar or parmesan cheese to the sauce for a cheesy twist.

If time permits, consider roasting the potatoes instead of boiling for a deeper flavor and texture that holds up well to the creamy sauce.

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Next: Cheesy Cauliflower Casserole
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