How to Make Creamed Potatoes and Peas
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Place the potatoes in a large pot and cover with salted water. Bring to a boil over high heat, then reduce to a simmer and cook until fork-tender, about 15–20 minutes. During the last 5 minutes of cooking, add the frozen peas. Drain well and set aside.
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In a large skillet over medium heat, melt the butter with the minced garlic. Stir in the flour and whisk continuously until a smooth paste forms.
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Slowly add the milk, a little at a time, whisking constantly to prevent lumps. Continue cooking until the sauce thickens, about 5 minutes.
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Season the sauce with turmeric, salt, and black pepper. Taste and adjust seasoning as needed.
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Add the drained potatoes and peas to the cream sauce, stirring gently to coat everything evenly. Cook for an additional 5 minutes until heated through.
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Remove from the heat and let the dish rest for 5–10 minutes. This allows the sauce to thicken slightly as it cools.
Serve warm in bowls and enjoy this comforting, creamy potatoes and peas dish.