Best 9 Mom S Creamed Peas And Potatoes Recipes

CREAMED PEAS AND NEW POTATOES

Steps:

• Bring a large pot of water to a boil over high heat. Boil potatoes for 15 to 20 minutes, or until tender. Drain.
• In a medium saucepan, bring 1 cup water to a boil. Simmer peas in boiling water for 6 to 7 minutes, or until tender (do NOT overcook). Drain.
• Using the same saucepan, melt butter over medium heat. Stir in flour to make a thick paste; gradually whisk in milk, stirring constantly until slightly thickened. Season with salt and pepper to taste. Now add potatoes and peas to the sauce; simmer for about 5 minutes, stirring often. Serve immediately.

CREAMED PEAS AND POTATOES

Steps:

• Boil potatoes in salted water until just done/fork tender, approximately 10-15 minutes depending on the size of your potato cubes (you don't want them overdone or they will get mushy real quick). Drain and set aside.
• In a medium-sized saucepan, melt butter over medium heat.
• Slowly add flour, stirring, until flour/butter mixture becomes doughy (you may not need all the flour).
• SLOWLY add milk, whisking constantly until mixture becomes smooth and creamy. You want it to be a gravy consistency so add more milk if it seems too thick. Add salt and pepper, to taste.
• Add peas and bring to a slight simmer.
• Carefully stir potatoes into creamy mixture until potatoes become well covered and serve!

CREAMED POTATOES AND PEAS

Steps:

• 1. While potatoes are cooking, prepare a white sauce. Melt butter in medium skillet over medium heat, saute` onion until tender but not brown; flour and cook until raw flour taste is gone. With a whisk slowly add milk, stirring constantly until milk is incorporated and sauce thickens.
• 2. Add peas and cook until almost done. Add drained potatoes, salt and pepper. Cook until all is heated through.

CREAMED POTATOES & PEAS

Steps:

• Scrub and quarter potatoes; place in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add peas; cook 5 minutes longer or until vegetables are tender., Meanwhile, in another large saucepan, melt butter. Add onion; saute until tender. Stir in the flour, salt and pepper until blended; gradually add milk. Bring to a boil. Reduce heat; cook and stir for 1-2 minutes or until thickened. Drain potatoes and peas; toss with sauce.

CREAMED PEAS AND POTATOES

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain. Cook peas according to package directions, adding sugar. , Meanwhile, melt the butter in a saucepan; add the flour, salt and pepper to form a paste. Gradually stir in milk. Bring to a boil; cook and stir for 1 minute or until thickened. Add dill. , Drain potatoes and peas; transfer to a serving bowl. Pour sauce over and stir to coat.

POTATO NESTS WITH PEAS, HAM AND CREAM CHEESE

Steps:

• Position two racks in the top and bottom thirds of the oven and preheat to 425 degrees F. Spray a 12-cup and a 24-cup mini muffin tin with cooking spray and set aside.
• Cut the ham into small matchsticks similar in size to the hash browns. Set aside and reserve 1/3 cup of the ham. Mix the remaining ham, hash browns, 1 teaspoon salt and some pepper in a large bowl. Divide the mixture evenly among the sprayed cups, using about 1 rounded tablespoon each. Press the mixture in a thin layer across the bottom and up the sides of each cup to make a nest, leaving the edges uneven and jagged.
• Bake, rotating the pans halfway through, until the nests are dark brown around the tips and golden and crisp on the outside, about 25 minutes.
• Meanwhile, beat the cream cheese, lemon zest, milk 1/2 teaspoon salt, and some pepper together in a medium bowl with an electric mixer on medium-high speed. Scrape the mixture into a resealable plastic bag, cut off the tip and set aside.
• When the nests are ready, remove them from the oven and let sit until they are cool enough to handle, about 10 minutes. Carefully lift the nests out of the tins using a small offset spatula or butter knife and transfer to a cookie sheet. Pipe the filling evenly among the nests. This may be done ahead; the nests can be set aside at room temperature until ready to serve, up to two hours.
• When ready to serve, heat the filled nests until the cream cheese is warm and the potatoes are crisp, about 7 minutes. Meanwhile, bring a small pot of water to a boil. Add the frozen peas and cook until they are warm but not shriveled, 5 to 6 minutes. Drain the peas in a colander, shaking to remove excess water.
• Transfer the nests to a serving platter. Top each with 1/4 teaspoon of the reserved ham, 3 peas and about 1/4 teaspoon chopped chives. Sprinkle with paprika and serve immediately.

CREAMED PEAS

Steps:

• Melt butter over medium high heat in a medium sized saucepan.
• Whisk the flour and garlic powder (if using) into the butter until incorporated and smooth.
• Slowly whisk in the milk and cook, stirring frequently, over medium high heat until the mixture has thickened, about 6 minutes. Season with salt and pepper.
• Add the peas and cook, stirring frequently, until the peas are heated through, about 4 minutes.
• Stir in heavy cream and check for seasonings.
• Garnish with additional pepper, butter, fresh chopped chives or dill. Serve and enjoy!

CREAMED PEAS AND POTATOES

Steps:

• Place potatoes in saucepan, cover with water and cook until tender.
• Cook peas according to package directions, adding the sugar.
• Melt the butter in a saucepan; add flour, salt and pepper to form a paste.
• Gradually add the milk. Bring to a boil; boil for 1 minute -- stirring often. Add dill; cook until thickened and bubbly.
• Drain potatoes and peas and return to one saucepan. Pour sauce over; stir to combine.
• Serve immediately. Garnish with a sprig of fresh dill if desired.

MOM 'S CREAMED PEAS AND POTATOES

Steps:

• Heat up peas and potatoes in saucepan.
• Make a thin roux with flour and milk.
• Add to peas and cook until thickened.
• Season with salt and pepper.