This dish looks like Creamy Potatoes and Peas 🥔🟢 in a simple white cream sauce. It’s a comforting, easy side dish.
Ingredients
500 g baby potatoes (or regular potatoes cut into chunks)
1 cup green peas (fresh or frozen)
2 tablespoons butter
2 tablespoons all-purpose flour
1½ cups milk
½ cup heavy cream (optional but makes it richer)
1 teaspoon garlic powder or 1 minced garlic clove
Salt and black pepper to taste
1 tablespoon chopped parsley (optional)
Instructions
Cook the potatoes
Boil potatoes in salted water for about 10–15 minutes until tender.
Drain and set aside.
Cook the peas
Boil peas for 2–3 minutes (or until tender).
Drain and set aside.
Make the creamy sauce
In a pan, melt butter over medium heat.
Add flour and whisk for about 1 minute to form a roux.
Slowly pour in milk, whisking constantly so no lumps form.
Season the sauce
Add garlic, salt, and pepper.
Stir in heavy cream and simmer until the sauce thickens.
Combine everything
Add the potatoes and peas to the sauce.
Gently mix and cook for 2–3 minutes until everything is coated and heated through.
Serve
Sprinkle fresh parsley on top and serve warm.
