Creamed Potatoes with Ham and Petite Peas
Made with a classic white sauce, Creamed Potatoes with Ham and Petite Peas is a great way to use up leftover ham. A satisfying and delicious comfort food dish!
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 6 1x
- Category: Main Dish
- Cuisine: American
Ingredients
Scale
- 6 medium russet potatoes, peeled and cut into 1/2 inch cubes
- 2 small yellow onions (or one large one), peeled and chopped
- 2 cloves garlic, peeled and minced
- 3 tablespoons olive oil, divided (can substitute butter)
- 2 cups ham, cut into 1/2 inch cubes (I used leftover ham from a half ham, but thick-sliced deli ham can be substituted)
- 1 – 16 ounce package of frozen petite peas
- 1/4 cup all-purpose flour
- 3 1/2 cups low-fat milk (can substitute whole milk)
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
Instructions
- Place potatoes in a large pot and cover with water.
- Bring to a boil and cook for about 8 minutes or until potatoes are fork-tender.
- Remove from heat and drain in a colander and set aside.
- In the meantime, microwave frozen peas per package instructions (about 5 minutes), drain any water and set aside.
- Also, microwave ham for a few minutes to warm it up.
- In a large non-stick skillet, add 2 tablespoons of olive oil and heat for a minute on medium heat.
- Add onions and sauté for about 3 minutes, stirring occasionally.
- Add garlic and continue to sauté until onions are translucent.
- Add the remaining olive oil to skillet.
- Add flour and stir to combine until flour is incorporated into onions.
- Add milk all at once, increase heat and bring to a boil, stirring constantly.
- Once sauce has thickened, add salt and pepper and stir to combine.
- Add ham to skillet and stir to combine.
- Add potatoes to skillet and stir to combine.
- Add peas to skillet and stir to combine.
- Taste and correct seasonings by adding more salt and pepper, if needed.
Notes
Makes 6 hearty servings with leftovers for lunch!
