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Creamed Potatoes and English Peas. Yukon gold potatoes and tender English peas cooked in a creamy white sauce.
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4.67 from 3 votes

Creamed Potatoes and English Peas

Ingredients

  • Creamed Potatoes and English Peas
  • yield: 6 to 8 servings
  • Yukon gold potatoes and English Peas in a creamy white sauce. Cook over medium low heat and stir often to keep the potatoes from sticking and sauce from scorching.
  • 3 tablespoons bacon grease
  • 3 tablespoons flour
  • 4 cups half and half
  • 6 cups Yukon gold potatoes peeled, one inch cubes
  • 15 ounces English peas canned, fresh or frozen
  • 2 tablespoons butter
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper

Instructions

  • Add bacon grease to a large pot. When melted, whisk in flour. Continue whisking until the flour disappears. Slowly pour in half and half while constantly whisking. Bring to a low boil.
  • Add potatoes and English peas, butter, salt and pepper. Stir.
  • Cover and cook over medium low heat until potatoes are tender. Stir often.
  • Before serving, check for seasoning and adjust.
  • Serve warm.
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