The Ultimate Creamed New Potatoes and Peas with Bechamel Sauce: A Perfect Holiday Side Dish
Experience pure comfort with this incredibly easy and flavorful Creamed New Potatoes and Peas recipe, an ideal side dish for any holiday gathering or a cozy weeknight meal. Featuring tender new potatoes and vibrant peas bathed in a rich, velvety Bechamel sauce, this classic dish comes together in under 30 minutes and is guaranteed to be a family favorite. The savory notes of onion and butter, complemented by fresh chives, elevate this old-fashioned creamy peas and potato combination to an unforgettable culinary experience.
Why You’ll Adore This Creamed New Potatoes and Peas Recipe
Do you ever find yourself yearning for a dish that perfectly blends warmth, creaminess, and a touch of nostalgic flavor? Our creamed new potatoes and peas recipe is precisely that – a delightful fusion of perfectly salted, tender new potatoes and sweet green peas, all enrobed in a luscious white Bechamel sauce. It’s the ultimate comfort food, yet surprisingly simple to prepare, making it suitable for even the busiest weeknights when you desire a quick and satisfying side dish.
This dish is not only kid-friendly but also family-approved, offering a delightful way to introduce fresh vegetables. Its flexibility is one of its greatest assets; you can effortlessly adapt it to your pantry staples. The cooked baby potatoes, combined with the rich Bechamel, create a gravy-like experience that is deeply satisfying and profoundly comforting. You might just want to grab a spoon and enjoy a whole bowl all by yourself!
Quick to Prepare: Your Go-To for Busy Schedules
Time is often a luxury, and this recipe respects that. Forget spending hours in the kitchen! This exceptional new potatoes and peas dish can be ready in no more than 20-25 minutes from start to finish. This rapid preparation time makes it an absolute lifesaver for those hectic weeknights or when you’re hosting and need an impressive yet fuss-free addition to your meal.
Bursting with Flavor: A Culinary Delight
Beyond its speed, this creamy side dish truly shines with its exquisite flavor profile. Each bite offers tender, smooth potatoes and vibrant peas, expertly seasoned to create a harmonious and unforgettable taste. The subtle savoriness of the onion, combined with the richness of butter and the fresh bite of chives, ensures this dish isn’t just a side, but a star on your table. It’s designed to be a crowd-pleaser, leaving everyone asking for more.
Perfect for Any Holiday Spread
While simple enough for everyday enjoyment, Creamed New Potatoes and Peas truly shine during special occasions. Its comforting and festive nature makes it an ideal accompaniment for Thanksgiving, Christmas, Easter, or any holiday feast. It pairs beautifully with a wide array of main courses, adding a touch of elegance and warmth to your celebratory table. Its classic appeal ensures it will fit right in with traditional holiday fare.
What is Bechamel Sauce? Unveiling the Creamy Foundation
At the heart of this delightful dish lies the classic Bechamel sauce, one of the five “mother sauces” of French cuisine. This incredibly versatile and creamy white sauce forms the perfect base for numerous recipes, from comforting casseroles and rich pasta dishes to gratins and, of course, these delectable creamed potatoes and peas. Bechamel is traditionally made by cooking a roux (a mixture of butter and flour) and then gradually whisking in milk until a thick, smooth, and luxurious sauce is achieved. Seasoned with a hint of nutmeg, salt, and pepper, it creates a subtle yet profound richness that truly elevates any ingredient it coats.
Key Ingredients for Creamed New Potatoes and Peas
Crafting one of the tastiest and most comforting side dishes requires just a handful of simple, readily available ingredients. Here’s a closer look at what you’ll need to create this creamy masterpiece:
- New Baby Potatoes: These small, tender potatoes are ideal for this recipe. Their delicate skin doesn’t require peeling, saving you time and retaining valuable nutrients. Simply scrub them thoroughly under cold water until clean, then cut them in half to ensure even cooking and faster tenderness. Any variety of new potatoes (such as Red Bliss, Yukon Gold, or fingerlings) will work wonderfully.
- Peas: Frozen peas are my go-to choice as they offer a taste and texture closest to fresh, and they cook incredibly fast. However, if frozen aren’t available, well-drained canned peas can also be used, though they might be slightly softer.
- Butter: High-quality butter is crucial for creating a rich and flavorful Bechamel roux. It contributes significantly to the sauce’s luxurious creaminess and helps toast the flour perfectly for a nutty depth.
- Onion: Finely diced fresh onion adds a wonderful aromatic and savory base to the sauce. It imparts a subtle sweetness and depth that truly complements the potatoes and peas. Both white or yellow onions are suitable; choose whichever you have on hand.
- All-Purpose Flour: This forms the essential thickener for our Bechamel sauce, creating a robust roux when combined with butter. For a gluten-free alternative, a 1:1 gluten-free flour blend can be substituted without compromising the texture or flavor.
- Milk: Dairy milk (whole or 2%) provides the signature smooth and creamy texture of Bechamel. While dairy offers a classic flavor, feel free to experiment with unsweetened plant-based milks like almond or oat milk for dietary preferences, keeping in mind the flavor profile might slightly change.
- Salt and Pepper: Essential for seasoning the potatoes, peas, and especially the Bechamel sauce. Adjust to your personal taste, remembering to taste as you go.
- Fresh Chives: A sprinkle of fresh chives as a garnish adds a bright, oniony freshness and a pop of color, lifting the entire dish. Fresh is always best for maximum impact, but dried chives can be used in a pinch (use about one-third the amount of fresh).
Step-by-Step Guide: How to Make Creamed New Potatoes and Peas
This recipe is renowned for its simplicity and straightforward process, making it a reliable staple in many households. Follow these easy steps, and you’ll be enjoying this comforting side dish in no time!
Step One: Boil Potatoes and Peas to Perfection
Begin by placing your scrubbed and halved new potatoes into a large pot. Cover them with cold water and add a generous pinch of salt. Bring the water to a rolling boil over medium-high heat. Cook the potatoes until they are tender when pierced with a fork, typically about 8 minutes depending on their size. In the final 2-3 minutes of cooking, add the frozen peas to the pot. The residual heat will gently cook them, ensuring they remain vibrant and slightly firm. Once cooked, carefully drain the vegetables thoroughly and set them aside.
Step Two: Craft the Velvety Bechamel Roux
Using the same pot (to save on washing up and retain some potato flavor), melt the butter over medium heat. Once the butter has melted and begins to sizzle, add the diced onion. Sauté the onion for about four minutes, stirring occasionally, until it becomes translucent and fragrant, releasing its sweet aroma. Next, sprinkle the all-purpose flour over the cooked onion and butter. Stir constantly for about one minute to cook out the raw flour taste, creating your roux. Gradually begin to pour in the milk, a little at a time, whisking continuously to prevent lumps and ensure a smooth consistency. As you whisk and the sauce heats, it will begin to thicken into a creamy Bechamel. Season generously with salt and pepper to taste.
Step Three: Combine and Serve
Finally, gently fold the drained, cooked potatoes and peas into your freshly made Bechamel sauce. Stir until the vegetables are thoroughly coated in the creamy sauce, ensuring every piece is luscious and rich. Continue to heat gently for another minute or two, just until everything is warmed through. Transfer the creamed new potatoes and peas to a serving dish.
Garnish generously with freshly chopped chives right before serving. The vibrant green not only adds visual appeal but also a burst of fresh flavor. Serve warm and watch it disappear!
Expert Tips for the Perfect Creamed Potatoes and Peas
- Whisking is Key: When adding milk to your roux, continuous and vigorous whisking is crucial. This prevents lumps from forming and ensures your Bechamel sauce is perfectly smooth and velvety. Don’t rush this step!
- Mind the Heat: Keep the heat on medium-low while cooking the Bechamel sauce. High heat can cause the sauce to burn on the bottom or become too thick too quickly, resulting in a grainy texture. Patience yields perfection here.
- Don’t Overcook Potatoes: New potatoes cook quickly. Keep an eye on them and remove them from the heat as soon as they are tender to avoid them becoming mushy when mixed with the sauce.
- Seasoning in Layers: Remember to salt the water when boiling potatoes, and season the Bechamel sauce well. Tasting as you go ensures the flavors are balanced and robust.
- Fresh Herbs Make a Difference: While dried chives can work, fresh chives truly elevate this dish with their bright, mild oniony flavor and appealing color. Add them just before serving for maximum impact.
- Using Different Peas: If using canned peas, make sure to drain and rinse them thoroughly to remove excess sodium and soften their flavor. Add them to the sauce directly at the end, as they are already cooked.
Serving Suggestions and Perfect Pairings
This versatile side dish complements a wide array of main courses, making it a fantastic addition to almost any meal. Its creamy richness pairs beautifully with savory meats and poultry. Consider serving these delightful creamed potatoes and peas alongside a hearty bacon cheeseburger meatloaf, classic porcupine meatballs, flavorful smoky mountain chicken, or a succulent slow cooker glazed ham. It’s also a wonderful partner for roasted chicken, pork tenderloin, or even a simple pan-seared fish. Explore more main courses on our site for endless meal possibilities. Its comforting nature makes it especially suitable for family dinners and festive holiday feasts.
Storage and Reheating Instructions
One of the many great things about this Creamed New Potatoes and Peas recipe is that it stores well, allowing you to enjoy leftovers for days! To store, transfer any remaining portions to an airtight container and refrigerate promptly. It will stay fresh for up to four days. When ready to reheat, you can gently warm it on the stovetop over low heat, stirring occasionally, adding a splash of milk if the sauce has thickened too much. Alternatively, you can microwave individual portions until heated through. Be careful not to overheat, as this can cause the sauce to separate slightly.
Variations and Customizations
While the classic recipe is perfect as is, you can easily customize Creamed New Potatoes and Peas to suit your preferences or what you have on hand. For an extra layer of flavor, try adding a pinch of nutmeg or a dash of garlic powder to the Bechamel sauce. You can also incorporate other tender vegetables, such as finely diced carrots or corn, when adding the peas. For a richer sauce, a touch of cream cheese or Parmesan can be stirred in at the end. If you prefer a smoky flavor, a few strips of crumbled, crispy bacon would make an excellent addition. Experiment with different fresh herbs like dill or parsley for a subtle twist.
Pin This Recipe for Later!
Don’t let this delightful recipe slip away! Be sure to save this Creamed New Potatoes and Peas recipe to your favorite Pinterest board. It’s perfect for your next special occasion, holiday feast, or simply a cozy dinner at home. Enjoy the comforting flavors whenever a craving strikes!
Frequently Asked Questions (FAQ) About Creamed New Potatoes and Peas
- Can I use regular potatoes instead of new potatoes? Yes, you can. However, regular potatoes (like Russets or Yukon Golds) will likely need to be peeled and may take longer to cook. Cut them into similar bite-sized pieces for even cooking.
- Can I make this dish ahead of time? This dish is best served fresh, as the sauce can thicken upon cooling. However, you can prepare the Bechamel sauce and boil the potatoes ahead of time. Store them separately and combine just before serving, reheating gently and adding a splash of milk if needed to loosen the sauce.
- What if my Bechamel sauce is too thick or too thin? If too thick, gradually whisk in a little more warm milk until it reaches your desired consistency. If too thin, you can cook it gently for a few more minutes, stirring frequently, to allow it to reduce and thicken, or whisk in a very small amount of a cornstarch slurry (1 tsp cornstarch mixed with 1 tsp cold water) and heat until thickened.
- Can I add cheese to this recipe? Absolutely! For a cheesy variation, stir in about ¼ cup of grated Parmesan or Gruyère cheese into the Bechamel sauce at the end, just until melted and smooth.
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Print Recipe
New Potatoes & Peas
Ingredients
- 15 New Baby Potatoes scrubbed clean and cut in half
- 1 cup frozen peas
- 2 Tablespoons butter
- ¼ cup onion diced
- 2 Tablespoons flour
- 2 cups milk
- Salt and Pepper to taste
- Fresh chives
Instructions
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Add potatoes to a pot of salted boiling water and cook for about 8 minutes. In the last 3 minutes of cooking, add in frozen peas. Drain and set aside.
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Using the same pan, melt butter, add in diced onion, and cook for about 4 minutes.
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Sprinkle in flour and stir. Slowly add in milk, whisking as you go. The mixture will begin to thicken. Salt and pepper to taste.
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Stir in drained vegetables.
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Garnish with fresh chives when serving.
Nutrition
More Delicious Side Dishes You’ll Love
Side dishes are often the unsung heroes of any meal, especially during holiday gatherings. For many, they are the highlight of the entire feast! If you’re a side dish enthusiast, you’re in the right place. Our website is brimming with a wide variety of Side Dish Recipes to perfectly complement any main course. From comforting potato dishes to aromatic rice dishes, crisp salads, refreshing fruits, and an abundance of flavorful vegetables, we have something to satisfy every palate. Below are some additional recommendations to inspire your next meal:
Just this week, I participated in an annual event celebrating Holiday Side Dishes. I was excited to share another fantastic potato side dish, my Potatoes Au Gratin, made with a delightful blend of gold and sweet potatoes. This cheesy, savory gratin is always a huge hit and is guaranteed to be a crowd-pleaser on your holiday table, offering a different yet equally comforting potato option!
- Corn Pie Casserole: A sweet and savory baked corn dish, perfect for family dinners.
- Mom’s Broccoli, Rice, and Cheese Casserole (pictured above): A classic comfort food, rich and cheesy, always a hit.
- Green Bean Casserole: A timeless holiday staple with a savory, creamy twist.
- Oven Roasted Cauliflower: A simple yet flavorful way to enjoy vegetables, with crispy edges and tender florets.
- Mom’s Sausage and Sage Dressing: A savory and aromatic dressing, ideal for Thanksgiving and other holiday meals.
- Pea Salad with Cauliflower: A refreshing and crunchy salad, offering a lighter side option.
- Creamed Corn: Sweet corn kernels bathed in a rich, creamy sauce, a beloved classic.
- Meat Lover’s Baked Beans: Hearty and satisfying baked beans loaded with delicious meats.
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Ready to whip up this quick, easy, and incredibly comforting side dish? You won’t regret adding it to your meal rotation!
