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Creamy Red Potatoes and Peas
Creamy Red Potatoes and Peas is an old fashioned, classic recipe with potatoes and peas in a delicious cream sauce. It's a wonderful side dish for any time of year.
baby red potatoes
(frozen or fresh, *see note)
heavy whipping cream
, or half and half
chicken bouillon paste
, or 1 teaspoon granulated chicken bouillon
salt and freshly ground black pepper
, to taste
Cut the potatoes into bite-size pieces.
Add potatoes to a pot of boiling water and cook until fork tender about 5-8 minutes. Be careful not to over-cook them, you don't want them to be too soft. Drain into a colander and set aside.
In the same pot, over medium heat, add the butter and melt.
Once melted has melted, stir in the flour. Cook for 1 minutes, stirring constantly.
Slowly stir in the milk, whisking the entire time, until blended and smooth. Cook, stirring, until slightly thickened.
Add the chicken bullion paste and season with pepper and a little bit of salt.
Stir in heavy cream until you've reached a good gravy consistency.
Taste the sauce, and add more salt, pepper or bullion paste, as needed to reach a great flavor. Add another splash of milk, if needed, to thin the mixture.
Add potatoes and frozen peas and stir everything gently to coat. Serve warm.
*If using raw peas, they do need to be boiled or steamed for a minute or two before adding to this recipe. You could add them to the boiling potatoes water during the last 2 minutes.