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Pioneer Woman Creamed Peas And Potatoes Recipe

Pioneer Woman Creamed Peas And Potatoes

  • Author: Anabelle McLean
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 6 1x
  • Category: Side Dish
  • Method: Boiling and Simmering
  • Cuisine: American

Description

Pioneer Woman’s Creamed Peas and Potatoes is a classic side dish made with boiled baby potatoes and sweet peas, all mixed into a rich cream sauce flavored with butter, flour, and milk. The result is a smooth and creamy dish that highlights the natural sweetness of the peas and the tender texture of the potatoes. This dish is a Southern favorite, often served with roast meats or as part of a holiday spread.

Ingredients

Scale

  • 1 pound baby red or Yukon Gold potatoes, halved or quartered
  • 2 cups frozen or fresh peas
  • 3 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups whole milk (or half-and-half for a richer sauce)
  • Salt and pepper to taste
  • 1/4 teaspoon garlic powder (optional, for added flavor)
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Boil the Potatoes: Place the halved or quartered potatoes in a large pot and cover them with cold water. Add a pinch of salt and bring the water to a boil. Cook the potatoes for 10-12 minutes, or until they are tender when pierced with a fork. Drain the potatoes and set them aside.
  2. Cook the Peas: While the potatoes are cooking, bring a small pot of water to a boil. Add the peas and cook for 2-3 minutes if using fresh peas, or just until heated through if using frozen peas. Drain and set the peas aside.
  3. Make the Cream Sauce: In a saucepan, melt the butter over medium heat. Once the butter is melted, whisk in the flour to form a roux. Cook the roux for 1-2 minutes, stirring constantly, until it’s lightly golden.
  4. Add the Milk: Gradually whisk in the milk, making sure to stir out any lumps. Continue cooking the sauce over medium heat, whisking constantly, until it thickens, about 5-7 minutes. Season the sauce with salt, pepper, and garlic powder (if using).
  5. Combine the Potatoes, Peas, and Cream Sauce: Once the sauce is thickened, add the cooked potatoes and peas to the saucepan. Stir gently to coat the vegetables evenly with the cream sauce.
  6. Serve: Transfer the creamed peas and potatoes to a serving dish. Garnish with freshly chopped parsley and serve warm.

Did you make this recipe?

Find it online: https://bellesbestbites.com/pioneer-woman-creamed-peas-and-potatoes/