Creamed potatoes and peas is a classic dish that finds its roots in the heartland of America, commonly seen gracing dinner tables during the spring and summer seasons. It's a versatile comfort food that embodies the simplicity and wholesomeness of Midwestern cooking. The dish combines silky, smooth creamed potatoes with the sweetness of fresh or frozen peas, creating a vibrant and satisfying side dish. This recipe is perfect for those moments when you want to bring a touch of tradition to your table. It pairs wonderfully with a variety of main courses, and its heartiness is sure to please the palates of friends and family alike. Embracing both the satisfaction of creamy textures and the burst of freshness from the peas, it's a dish to make any meal feel a bit more like home.

This delightful side dish pairs beautifully with a range of proteins. For a classic Midwestern feast, serve it alongside roast chicken or a juicy pork chop. The creaminess of the potatoes provides a nice balance to the savoriness of a well-seasoned steak. If you're in the mood for something lighter, a piece of grilled or baked fish complements the flavors perfectly. And let's not forget the vegetarians—creamed potatoes and peas can stand up to a hearty veggie burger or a slice of nut loaf. Add a crisp green salad or some roasted root vegetables, and your meal is complete.

Servings: 4-6

- 1.5 pounds of potatoes, peeled and cubed
- 1 cup of fresh or frozen peas
- 3 tablespoons of butter
- 3 tablespoons of all-purpose flour
- 1 cup of milk (whole or 2% for richness)
- 1/2 teaspoon of salt, or to taste
- 1/4 teaspoon of black pepper, or to taste
- Fresh parsley, chopped (for garnish, optional)

1. Begin by boiling the potatoes in a large pot of salted water until they are tender, which should take about 15 minutes.

2. While the potatoes are cooking, melt the butter over medium heat in a medium saucepan. Once melted, whisk in the flour until it forms a smooth paste, cooking for 1-2 minutes to eliminate the raw flour taste.

3. Gradually add the milk to the roux (butter and flour mixture), constantly whisking to prevent lumps from forming. Cook until the mixture thickens into a creamy sauce, about 5 minutes.

4. Drain the potatoes and return them to the pot. Add the cream sauce to the potatoes and gently fold to combine, being careful not to mash the potatoes too much unless that's your preference.

5. If using frozen peas, add them to the pot now and cook on low for an additional 3-4 minutes until the peas are heated through. If using fresh peas, steam them separately until just tender and then stir them into the potatoes to keep their bright color and slight crunch.

6. Season the creamed potatoes and peas with salt and pepper to taste. Serve hot, garnished with chopped parsley if desired.

- To add a little kick to the dish, consider stirring in a pinch of cayenne pepper or a bit of mustard into the cream sauce.
- For a more indulgent version, substitute half of the milk with heavy cream, or for a lighter version, try using low-fat milk and a butter substitute.
- Fresh mint can be a lovely addition to peas, so feel free to add some chopped mint for a fresh, herby note.
- Cheese lovers might enjoy the addition of grated parmesan or cheddar cheese melted into the sauce before combining with the potatoes and peas.
- If time allows, consider roasting the potatoes instead of boiling. This will give them a more complex flavor and a firmer texture that stands up to the cream sauce.

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