Creamed peas and potatoes is a classic comfort food side dish that combines tender potatoes and sweet peas in a rich, creamy sauce. This dish is simple to prepare yet packed with flavor, making it a perfect addition to weeknight dinners, holiday meals, or family gatherings.
Why You’ll Love This Recipe
- Combines simple, pantry-friendly ingredients into a hearty side dish.
- The creamy sauce enhances the natural sweetness of peas and the heartiness of potatoes.
- A versatile recipe that pairs well with a variety of main dishes.
- Easy to customize with herbs and spices for added flavor.
- Nostalgic and comforting, reminiscent of home-cooked meals.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Baby potatoes or diced russet potatoes
- Fresh or frozen peas
- Unsalted butter
- All-purpose flour
- Milk or heavy cream
- Salt and pepper
- Onion powder (optional)
- Fresh parsley (for garnish)
Directions
- Cook the Potatoes and Peas:
- Wash and peel the potatoes (if desired). Cut into bite-sized pieces.
- Bring a large pot of salted water to a boil and cook the potatoes until fork-tender, about 10–12 minutes.
- During the last 2–3 minutes of cooking, add the peas to the pot. Drain and set aside.
- Make the Cream Sauce:
- In a large skillet, melt butter over medium heat. Add flour and whisk constantly to create a roux, cooking for 1–2 minutes.
- Gradually whisk in milk, stirring until smooth and thickened. Season with salt, pepper, and onion powder, if using.
- Combine and Serve:
- Add the cooked potatoes and peas to the cream sauce, stirring gently to coat evenly.
- Cook for an additional 2–3 minutes until heated through.
- Garnish with fresh parsley and serve warm.
Servings and Timing
- Servings: 4–6
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Variations
- Herb-Infused: Add fresh thyme, dill, or chives to the sauce for extra flavor.
- Cheesy Twist: Stir in grated Parmesan or cheddar cheese for a richer dish.
- Vegan Option: Use plant-based butter, flour, and non-dairy milk to make this recipe vegan.
- Bacon Boost: Sprinkle cooked, crumbled bacon on top for added texture and flavor.
- Garlic Lovers: Add minced garlic to the butter before making the roux for a garlic-infused sauce.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Warm gently in a skillet over low heat, adding a splash of milk or cream if the sauce thickens too much.
FAQs
1. Can I use canned peas?
Yes, but they should be added at the very end to prevent overcooking.
2. What type of potatoes work best?
Baby potatoes, Yukon Gold, or russet potatoes are ideal for this recipe.
3. Can I use frozen peas?
Absolutely, frozen peas work perfectly and retain their sweetness when cooked.
4. How do I thicken the sauce?
If the sauce is too thin, let it simmer for a few extra minutes or add a small slurry of flour and water.
5. Can I make this dish ahead of time?
Yes, but the sauce may thicken upon cooling. Reheat with a bit of milk or cream to restore the desired consistency.
6. Can I add other vegetables?
Sure! Carrots, pearl onions, or green beans would make great additions.
7. Can I use heavy cream instead of milk?
Yes, heavy cream will result in a richer and creamier sauce.
8. Can I skip peeling the potatoes?
Yes, leaving the skin on baby or thin-skinned potatoes adds texture and nutrients.
9. Can I make this gluten-free?
Use a gluten-free flour blend or cornstarch for the roux to make this dish gluten-free.
10. What dishes pair well with creamed peas and potatoes?
This dish pairs wonderfully with roasted chicken, baked ham, meatloaf, or grilled fish.
Conclusion
Creamed peas and potatoes is a timeless and satisfying side dish that brings warmth and comfort to any meal. Its creamy texture, paired with tender potatoes and sweet peas, makes it a versatile favorite for both everyday dinners and special occasions. Whether you keep it traditional or add your own twist, this recipe is sure to please.
Print
Creamed Peas and Potatoes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Description
A comforting classic side dish, creamed peas and potatoes combine tender baby potatoes and sweet green peas in a rich, creamy sauce. This timeless recipe is perfect for holiday dinners or as a hearty accompaniment to any meal.
Ingredients
- 1 lb baby potatoes (red or yellow), halved or quartered if large
- 1 1/2 cups fresh or frozen peas
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 1/2 cups whole milk (or half-and-half for a richer sauce)
- 1/4 cup heavy cream (optional, for extra creaminess)
- 1/2 tsp salt, or to taste
- 1/4 tsp black pepper, or to taste
- 1/4 tsp garlic powder (optional)
- 1/4 tsp onion powder (optional)
- 1 tbsp fresh parsley, chopped (optional, for garnish)
Instructions
- Cook the Potatoes:
- Place the baby potatoes in a pot of salted water and bring to a boil. Reduce heat and simmer for 12-15 minutes, or until fork-tender. Drain and set aside.
- Cook the Peas:
- If using fresh peas, blanch them in boiling water for 2-3 minutes, then drain and set aside. If using frozen peas, let them thaw or warm slightly in the microwave.
- Make the Cream Sauce:
- In a medium saucepan, melt the butter over medium heat.
- Add the flour and whisk continuously for 1-2 minutes to form a roux.
- Slowly pour in the milk, whisking constantly to avoid lumps.
- Continue cooking and stirring until the sauce thickens, about 3-5 minutes. If using heavy cream, stir it in at this stage.
- Season the sauce with salt, pepper, garlic powder, and onion powder (if using).
- Combine and Serve:
- Add the cooked potatoes and peas to the cream sauce. Stir gently to coat everything evenly.
- Cook over low heat for 2-3 minutes to warm through.
- Transfer to a serving dish, garnish with chopped parsley if desired, and serve immediately.
Notes
- Substitute small diced russet or Yukon Gold potatoes if baby potatoes are unavailable.
- To make this dish dairy-free, use plant-based butter and milk substitutes like almond or oat milk.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or in the microwave.