Creamed Potatoes and Peas -

Grandmother of 7 yr. old twin boys, work full time, avid recipe collector. Living in Victoria, TX.

Choosing the Right Potatoes: Not all potatoes are created equal when it comes to boiling and mashing. Yukon Golds and Russets are your best bets, thanks to their texture and flavor. They hold their shape well after boiling but are still fluffy enough to blend seamlessly into the creamy sauce.

Sauce Consistency: Achieving the perfect sauce consistency is key to this dish. If you prefer a thicker sauce, feel free to add an extra tablespoon of flour when making your roux. Conversely, if your sauce is too thick, a splash of milk can lighten it to the desired consistency. Remember, the sauce will continue to thicken as it cools, so err on the side of slightly thinner than you think you need. Sauce Consistency: Achieving the perfect sauce consistency is key to this dish. If you prefer a thicker sauce, feel free to add an extra tablespoon of flour when making your roux. Conversely, if your sauce is too thick, a splash of milk can lighten it to the desired consistency. Remember, the sauce will continue to thicken as it cools, so err on the side of slightly thinner than you think you need.

Peas, Fresh or Frozen: Whether you use fresh or frozen peas, this dish will burst with flavor. Fresh peas are sweet and tender, but they do require a bit of extra prep and cooking time. Frozen peas, on the other hand, are incredibly convenient and lose little in the way of taste or nutritional value. There’s no need to thaw frozen peas before adding them to the dish; they’ll cook perfectly in the warm sauce. Peas, Fresh or Frozen: Whether you use fresh or frozen peas, this dish will burst with flavor. Fresh peas are sweet and tender, but they do require a bit of extra prep and cooking time. Frozen peas, on the other hand, are incredibly convenient and lose little in the way of taste or nutritional value. There’s no need to thaw frozen peas before adding them to the dish; they’ll cook perfectly in the warm sauce.

Storage and Reheating: Creamed Potatoes and Peas is best enjoyed fresh, but if you find yourself with leftovers, they can be stored in an airtight container in the refrigerator for up to 2 days. When ready to enjoy again, reheat gently on the stove over low heat, adding a little milk to help loosen the sauce. This dish does not freeze well, as the creamy sauce may separate upon thawing. Storage and Reheating: Creamed Potatoes and Peas is best enjoyed fresh, but if you find yourself with leftovers, they can be stored in an airtight container in the refrigerator for up to 2 days. When ready to enjoy again, reheat gently on the stove over low heat, adding a little milk to help loosen the sauce. This dish does not freeze well, as the creamy sauce may separate upon thawing.

Seasoning: Don’t be shy with the salt and pepper! Potatoes need a generous amount of seasoning to bring out their best. Taste as you go and adjust the seasoning after adding the potatoes and peas to the sauce. The fresh herbs, if using, should also be adjusted to taste. They’re not just a garnish but an integral part of the flavor profile.

Directions at recipeshots.com

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