Mohamed Shili Pioneer Woman Creamed Peas and Potatoes is made with baby red potatoes, English peas, unsalted butter, all-purpose flour, and whole milk. This Creamed Peas and Potatoes recipe creates a hearty side dish that takes about 35 minutes to prepare and can serve up to 4 people.
Pioneer Woman Creamed Peas And Potatoes Ingredients
- 1 pound baby red potatoes, quartered
- 1 cup shelled English peas
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 1 cup milk
- salt and pepper to taste
How To Make Pioneer Woman Creamed Peas And Potatoes
- Prepare the potatoes: Place the quartered baby red potatoes in a large pot and cover with water. Add a pinch of salt to the water and bring to a boil over high heat. Once boiling, reduce the heat to medium-low and simmer for 15-20 minutes, or until the potatoes are tender when pierced with a fork. Drain the potatoes and set aside.
- Cook the peas: While the potatoes are cooking, bring a medium pot of water to a boil. Add the shelled English peas and cook for 6-7 minutes, just until tender but still vibrant green. Drain the peas and set aside with the drained potatoes.
- Make the roux: In the now-empty pea pot, melt the tablespoon of butter over medium heat. Sprinkle in the flour, stirring continuously to create a smooth paste, which will thicken the sauce. Cook for about 1 minute to eliminate the raw flour taste.
- Develop the sauce: Gradually whisk the milk into the butter-flour mixture, ensuring each addition is fully incorporated before adding more. Continue to whisk constantly to prevent lumps. Season with salt and pepper to taste. Keep stirring until the sauce thickens slightly, about 4-5 minutes.
- Combine and simmer: Add the drained potatoes and peas to the sauce. Stir gently to combine everything evenly. Allow the mixture to simmer for another 5 minutes, stirring occasionally, until everything is heated through and the sauce is creamy and enveloping the vegetables.
- Serve immediately: Taste for seasoning and adjust with additional salt and pepper if needed. Serve hot as a comforting side dish, perfect with grilled meats or a hearty fish.
Recipe Tips
- Choose the Right Potatoes: Opt for firm baby red potatoes that hold their shape well after cooking to avoid a mushy texture in your dish.
- Pea Varieties: Fresh English peas are ideal, but frozen peas can be a quick, ready-to-use alternative that doesn’t need shelling.
- Roux Consistency: When making the roux, cook the flour and butter mixture until it’s golden and fragrant to ensure a rich, deep flavor in the sauce.
- Seasoning the Water: Salt the water generously when boiling potatoes and peas; it’s crucial for layering flavors right from the start.
- Final Thickness: If your sauce seems too thin after combining all ingredients, allow it to simmer for a few extra minutes to thicken before serving.
What To Serve Creamed Peas And Potatoes
Serve your Creamed Peas and Potatoes with roasted chicken, a crisp green salad, steamed asparagus, caramelized carrots, and sautéed mushrooms for a well-rounded meal.
You can also pair this dish with garlic herb pork chops or lemon-butter baked cod for added protein options that complement the creamy texture.
How To Store Creamed Peas And Potatoes Leftovers
Refrigerate: Place any leftover Creamed Peas and Potatoes in an airtight container. They will keep well in the refrigerator for up to 3 days. Make sure the dish is cooled to room temperature before storing to maintain freshness.
Freeze: This dish does not freeze well due to the milk-based sauce, which may separate and become grainy upon thawing and reheating.
How To Reheat Creamed Peas And Potatoes Leftovers
In The Oven: To reheat, place the leftovers in an oven-safe dish and cover with foil. Bake at 350 degrees Fahrenheit for 20 minutes or until heated through. Stir midway to ensure even warming.
In The Microwave: Transfer the Creamed Peas and Potatoes to a microwave-safe container. Heat on high for 3-4 minutes, stirring every minute to promote uniform warming.
In The Air Fryer: Reheating this dish in an air fryer is not recommended, as the high air flow can dry out the creamy sauce too quickly.
Pioneer Woman Creamed Peas And Potatoes Nutrition Facts
Amount Per Serving
- Calories597
- Total Fat: 38.1g
- Saturated Fat: 1.7g
- Cholesterol: 78mg
- Sodium: 161mg
- Total Carbohydrate: 51.4g
- Dietary Fiber: 0g
- Sugars: 5g
- Protein: 12.8g
Frequently Asked Questions
Is It Necessary To Peel The Potatoes?
Peeling the potatoes is not necessary, especially when using baby red potatoes. The skin adds flavor and texture and provides nutritional benefits. Just ensure they are well-washed before cooking.
What Can Be Used Instead of Whole Milk?
For a lighter version of this dish, you can substitute whole milk with 2% milk or a milk alternative like almond or oat milk. However, these may alter the flavor and creaminess of the sauce.
How Can I Make This Dish Ahead of Time?
To make this dish ahead of time, prepare it up to the point of adding the peas and potatoes to the sauce. Cool, cover, and refrigerate. Reheat gently while adding a bit of milk if the sauce has thickened too much.
Try More Pioneer Woman Recipes:
- Pioneer Woman Hamburger Potato Casserole
- Pioneer Woman Bacon Ranch Pasta Salad
- Pioneer Woman Chicken And Dressing Casserole
Pioneer Woman Creamed Peas And Potatoes
Description
Pioneer Woman Creamed Peas and Potatoes is made with baby red potatoes, English peas, unsalted butter, all-purpose flour, and whole milk. This Creamed Peas and Potatoes recipe creates a hearty side dish that takes about 35 minutes to prepare and can serve up to 4 people.
Ingredients
Instructions
- Prepare the potatoes: Place the quartered baby red potatoes in a large pot and cover with water. Add a pinch of salt to the water and bring to a boil over high heat. Once boiling, reduce the heat to medium-low and simmer for 15-20 minutes, or until the potatoes are tender when pierced with a fork. Drain the potatoes and set aside.
- Cook the peas: While the potatoes are cooking, bring a medium pot of water to a boil. Add the shelled English peas and cook for 6-7 minutes, just until tender but still vibrant green. Drain the peas and set aside with the drained potatoes.
- Make the roux: In the now-empty pea pot, melt the tablespoon of butter over medium heat. Sprinkle in the flour, stirring continuously to create a smooth paste, which will thicken the sauce. Cook for about 1 minute to eliminate the raw flour taste.
- Develop the sauce: Gradually whisk the milk into the butter-flour mixture, ensuring each addition is fully incorporated before adding more. Continue to whisk constantly to prevent lumps. Season with salt and pepper to taste. Keep stirring until the sauce thickens slightly, about 4-5 minutes.
- Combine and simmer: Add the drained potatoes and peas to the sauce. Stir gently to combine everything evenly. Allow the mixture to simmer for another 5 minutes, stirring occasionally, until everything is heated through and the sauce is creamy and enveloping the vegetables.
- Serve immediately: Taste for seasoning and adjust with additional salt and pepper if needed. Serve hot as a comforting side dish, perfect with grilled meats or a hearty fish.
