Tender potatoes and sweet peas in a warm cream sauce will turn just about any main course into a comforting meal. Old Fashioned Creamed Peas and Potatoes are easy to make and a real crowd-pleaser.
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What makes Creamed Peas and Potatoes such a classic comfort food?
Everyone loves potatoes and peas, but there is one thing that can make them even better - serving them in a velvety sauce.
This recipe for Creamed Peas and Potatoes transforms everyday sides into something much more special. It's like adding the best part of a pot pie to your dinner, and it's a surefire way to impress your family.
Why you'll love this creamed potatoes and peas recipe
Give your meals a sense of nostalgia with this recipe for Creamed Peas and Potatoes. This classic side dish goes well with just about anything, super easy to make, and inexpensive. Check out the possible recipe variation section below for some ways to turn this side into a main course.
Creamed potato and peas ingredients
To prepare old fashioned Creamed Peas and Potatoes, you'll need:
- Red new potatoes
- Salt
- Unsalted butter
- White onion
- All-purpose flour
- Whole milk
- Freshly ground black pepper
- Peas, frozen
Red potatoes are waxy, so they will keep their shape. Yukon Gold potatoes will also work in this recipe.
How to make creamed potatoes and peas
To prepare the potatoes:
- Scrub the potatoes well and put them in a large pot or saucepan on the stove.
- Cover the potatoes with cold water and add salt.
- Bring the salted water to a boil over high heat. Reduce the heat to medium-low and simmer for 10 - 15 minutes or until fork-tender.
- Drain the potatoes and set aside for later. Do not rinse out the pot.
To prepare the sauce:
- Return the same unwashed pot you used to boil the potatoes to medium-low heat.
- Add the unsalted butter to the pot.
- While the butter melts, finely chop the white onion and add to the pot. Cook until translucent, about three to five minutes. Stir frequently.
- Sprinkle in the flour, whisk, and cook for a minute or two until you can smell the aroma of cooked bread.
- Pour in the milk and stir well.
- Bring the milk to a slight simmer for about five minutes to thicken. Stir from time to time to prevent scorching.
- Season with salt and freshly ground pepper to taste.
- By this time, the potatoes should have cooled enough for you to handle. Cut the potatoes into bite-sized pieces and add them to the sauce.
- Pour in the frozen peas and stir to coat.
- Cook for five more minutes on low heat while stirring. If the sauce becomes too thick, add more milk to it.
- Serve warm. Garnish with chopped fresh parsley if desired.
Possible recipe variations
This potato recipe is a great starting point to get creative. A few small changes to the ingredients will make a huge difference in taste. Here are a few suggestions, but go ahead and experiment:
- Creamed Peas and Potatoes with heavy whipping cream. For an even richer sauce, try making the dish using heavy cream or a combination of whole milk and heavy whipping cream.
- Creamed Peas and Potatoes using canned peas. Swap frozen peas for drained canned peas, but you won't have to heat them for as long.
- Add-ins. Try adding a few of your favorite pot pie ingredients, like diced par-cooked carrots or blanched broccoli florets. Add them to the sauce with the cooked potatoes. You can also include chopped bacon or ham at the same time as the frozen peas for a more substantial dish. Fresh herbs such as dill, rosemary, or thyme give it a special flavor.
- Give it an alfredo or cheesy twist. Sprinkle in some grated Parmesan cheese to melt into the sauce.
- Biscuits. Turn this side into a lunch or light dinner by serving over biscuits.
What to serve with creamed peas and new potatoes
This side is a little heavy, so the mains need to be able to stand up to it. Here are a few that can:
- Meatloaf: Nothing says Americana quite like meatloaf with a ketchup glaze. Dress up your traditional meatloaf with this old-school side.
- Steak: What is more classic than steak and potatoes? A well-charred steak straight from the grill balances out the heavier flavors of the sauce.
- Fish: Grilled or roasted fish with a firm texture and bold flavor pairs well with Creamed Peas and Potatoes. Salmon, tuna, and swordfish are all good options.
How to store creamed peas and new potatoes
After cooling the dish as quickly as possible, transfer any extras to an airtight container and stick it in the fridge. Leftovers should last for about three days, but the potatoes will start to soak up the sauce after a few hours in the refrigerator.
What is the best way to reheat this recipe?
Warm any leftovers in a small pan over low heat. Adjust the heat and stir often to prevent the sauce from coming to a boil. Since the sauce will thicken in the fridge, add a little more milk to thin it out before warming.
More side dish recipes
Creamed Peas and Potatoes
Ingredients
- 1 pound red potatoes washed and halved
- 2 tablespoons butter
- ½ cup finely chopped white onion
- 2 ½ tablespoons flour
- 2 ½ cups whole milk
- salt and pepper to taste
- 10 ounces frozen peas
Instructions
- Place the potatoes in a pot. Cover them with cold water and add a pinch of salt. Bring to a boil over high heat. Reduce the heat to medium-low and let the potatoes simmer until tender when pierced with a fork, about 10 to 15 minutes. Drain and set aside.
- In the same pot or a large skillet, melt the butter. When the butter has melted, add the onion and cook until translucent and soft, about 3 to 5 minutes. Add the flour and cook until fragrant, about 1 to 2 minutes.
- Add the milk and stir to combine. Bring the mixture to a simmer. Let it simmer gently until the sauce begins to thicken slightly, about 5 minutes. Stir occasionally to prevent the bottom from burning. Season with salt and pepper to taste.
- Cut the boiled potatoes into bite-sized pieces and add them to the cream sauce along with the frozen peas. Stir gently to combine, ensuring the potatoes and peas are evenly coated with the sauce.
- Continue to cook the mixture on low heat until the peas are heated through and the sauce reaches your desired consistency, about 5 minutes. If the sauce becomes too thick, you can add a little more milk to thin it out.
jace says
Made this for dinner, my kids loved the creamed peas!