Creamy Potatoes & Peas

Creamy Potatoes & Peas from FavFamilyRecipes.comI loved these creamy potatoes & peas as a side dish when we were growing up. Of course it tastes best with fresh, garden peas (you will want to blanch them first) but frozen peas work fine too. This is a great dish to serve with chicken, pork, steak.. pretty much anything! Many people make these with heavy cream or half-and half to make them extra creamy but I like to use skim milk– I honestly can’t taste that much of a difference but I know the calorie difference is huge. This is so great for kids of ALL ages. It is easy to mash up if you have a kid that prefers mashed potatoes or for babies (my 10-month old LOVES this stuff). It is a great alternative to your typical baked-potato side dish. It is easy to adjust the recipe for crowds if you are needing a side dish for a potluck… plus it is really cheap to make!

Creamy Potatoes & Peas
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Ingredients
  • 6-8 new red potatoes, cubed
  • 3-4 Tbsp. butter
  • ¼ c. flour
  • 1 c. milk (or to taste)
  • salt & pepper (to taste)
  • 1 c. peas (fresh or frozen)
Instructions
  1. Boil potatoes in salted water until just done/fork tender, appx. 10-15 minutes depending on the size of your potato cubes (you don't want them overdone or they will get mushy real quick).
  2. Drain and set aside.
  3. In a medium-sized saucepan, melt butter over medium heat.
  4. Slowly add flour, stirring, until flour/butter mixture becomes doughy (you may not need all the flour).
  5. SLOWLY add milk, whisking constantly until mixture becomes smooth and creamy. You want it to be a gravy consistency so add more milk if it seems too thick. Add salt and pepper, to taste.
  6. Add peas and bring to a slight simmer.
  7. Carefully fold creamy mixture into potatoes until potatoes become well covered and serve!

Comments

  1. Love this! And even though this is technically a “side-dish”, I can happily make this dinner for myself!

  2. My mom use to make these all of the time, but especially when she made a pork roast. She’d call them “Cream Peas & Potatoes.” She would make them real creamy and they were so delicious!!

    • Adding bacon is a great idea! I’m going to do it next time I make this for my family – my kids will love it! Thanks for the tip!

  3. i remember my grandmother making this years and years ago :) haven’t had it in over 10 years – happy memories. I will try it :)

  4. I grew up eating this exact recipe and have never changed a thing. If I’m hungry for comfort food this or my mom’s homemade mac n cheese made with velvetta cheese. I have 4 grandkids they al LOVE the mac n cheese but the 2 youngest ones LOVE the creamed peas and potatoes. That’s what they ask for on their birthdays

    • I love it when food brings back good, comforting memories! I’m glad you are carrying on the traditional with your grandkids. Thank you for sharing!

  5. Made this with few twicks and was FANTASTIC!
    Replaced salt with consume de pollo, ad some fresh dill and fried turkey sausage. Served with fresh cucumber salad.
    Ah-mazing!

    • You could make it ahead of time, refrigerate it, and reheat on the stove or in the microwave. I would be concerned about leaving at room temperature for too long because the milk will spoil and you don’t want anyone getting sick. Good question! Thank you!

    • I plan on each person eating the equivalent of one potato. So if I’m using a medium to large red potato, I’ll use six in the recipe to serve six people. If the red potatoes I’m using are small, I use plan on two per person. I hope this helps. Thank you for asking!

  6. Hi , I have never seen this recipe before. In the 50′s and 60′s my mother made this creamed peas with tuna fish (solid white) as an entire meal. My brother and I loved this dish and we still make it a couple of times a year for old times sake.

    • I’ve had creamed peas and tuna before with pasta, basically a tuna casserole. Thank you for your comment!

    • I use 3 Tablespoons – but if you want it more buttery you can use 4 Tablespoons. Thank you for asking!

Trackbacks

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