Description
This comforting side dish blends tender Yukon Gold potatoes with sweet peas in a rich, creamy sauce—perfect for holidays, Sunday dinners, or cozy weeknights.
Ingredients
4 medium Yukon Gold potatoes, peeled and diced
1 cup peas (frozen, thawed, or fresh)
2 Tbsp unsalted butter
2 Tbsp all-purpose flour (or use GF flour/cornstarch)
1½ cups whole milk
Salt and pepper, to taste
Instructions
Cook potatoes: In a pot of boiling, salted water, simmer diced potatoes until fork-tender (10–12 min). Drain and set aside.
Make roux: In the same pot, melt butter over medium heat. Stir in flour and cook for 1–2 minutes.
Add milk: Slowly whisk in milk, stirring constantly until the sauce thickens (3–5 min).
Season: Season the sauce with salt and pepper (add garlic or onion powder for extra flavor).
Combine: Return potatoes to the sauce, fold in peas, and heat through (2–3 min).
Serve: Transfer to a serving dish and enjoy warm.
Notes
Stir in cheddar or Parmesan cheese for added richness.
Add fresh herbs like parsley, chives, or thyme to brighten the flavor.
Top with crispy bacon bits for a savory crunch.
For a dairy-free version, use plant-based butter and almond milk.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
