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Creamed Peas and Potatoes are a classic southern side dish. This recipe is a little different in that it has Velveeta cheese melted into the creamy sauce…
Ingredients [ For 10 to 11 people ] [ Preparation time : 15 minute – Cooking time : 15 minutes ]
- 1 1/2 pounds small new potatoes, halved or quartered if larger
- 2 (10-ounce) packages frozen peas or 4 cups fresh peas
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups half-and-half
- 1/2 teaspoon seasoned salt
- 1/2 teaspoon black pepper
- 8 ounces Velveeta cheese, cut into cubes
Place potatoes in a dutch oven or large saucepan. Add water to cover by about an inch. Add 1 teaspoon salt to water.
Bring water to a boil and simmer until potatoes are just starting to get tender, about 15 minutes.
Add peas and simmer 5 more minutes. Drain and set aside.
Add butter to the now empty Dutch oven or saucepan and place over medium heat.
Sprinkle flour into the pan and whisk it into the butter for 1 minute.
Gradually whisk in half-and-half.
Add seasoned salt and pepper. Cook and stir until thickened, about 1 to 2 minutes.
Remove from heat and add Velveeta. Stir until melted.
Return potatoes and peas to pan and mix them into the sauce.