Creamed Peas and Potatoes are a versatile side dish with crisp, sweet peas and tender potatoes. Creamy comfort food at its finest!
Creamed Peas and Potatoes
Creamed Peas and Potatoes was always a favorite side dish growing up. My mother would add fresh peas from our garden along with tender chunks of beautiful red potatoes. It’s a terrific dish to serve with baked chicken, turkey, roasted pork, meat loaf or steak. We have even served this for Easter dinner. On multiple occasions. It’s easy to make, very inexpensive, and always a crowd pleaser!
How To Make Creamed Peas (Only)
If you want to skip the potatoes and make this dish with only peas, it’s easy to do (and delicious). Simply take the potatoes out of the recipe and double (or triple) the peas. Season as you normally would with salt and pepper. Easy peas-y!
Add Some Pearl Onions
I have made this recipe several times with pearl onions for a little added flavor. Sometimes my kids don’t love the onions, but because they are big and easy to see, they just brush the onions to the side. To add onion, you can just get a small bag of frozen pearl onions and boil them for 5 minutes (or according to package instructions). Add the cooked onions when you add the potatoes in the recipe.
Suggestions For This Recipe
- Fresh, garden peas are divine in this recipe but you can easily use frozen peas too. They’re crisp, vibrant and so yummy! If you’re using fresh peas, be sure to blanch them first.
- Many people like to make this recipe with heavy cream or half-and-half for creaminess, but I actually like to use milk. I know it sounds weird, but trust me. Milk cuts down on calories, and it still tastes super creamy and delicious.
- This recipe is easy to adjust for crowds if you need a side dish for a pot luck. It also makes yummy leftovers!
Heath Benefits of Peas and Potatoes
Peas and potatoes actually have tremendous health benefits! Peas are a good source of vitamin K, manganese, fiber, vitamins B1, B6, B2, and vitamin C. There are many good reasons your mother told you to eat your peas! Peas are low in calories, low in fat, high in fiber, and high in protein. And potatoes! They have more potassium than a banana. Because potatoes are high in fiber, the help lower cholesterol and decrease the risk of heart disease. Potatoes are also high in vitamin C and vitamin B6. You can feel great about preparing this healthy dish for your family!
Great For Kids And Babies
Creamed peas and potatoes are a perfect dish for kids of all ages. It’s so easy to mash up if you have a child who prefers mashed potatoes. It can also easily be pureed to make terrific baby food (just remove the potato skins).
FAQs
Absolutely! It will be a lot thicker so you can cut down the flour by at least half if you do this. You can also JUST use heavy cream if you would rather, it will just be a little thinner and not a “gravy” consistency.
We like to use red potatoes but you can use new potatoes, gem potatoes, baby potatoes, or any waxy potato such as Yukon Gold. I would not recommend Russet potatoes for this recipe. Russets don’t boil well and get mushy easier.
To make a GF-version of this recipe, you can add butter and milk to the pan first and heat to a simmer. Make a slurry with cornstarch and water (about 2-3 Tablespoons of each) and whisk into the milk mixture a little at a time until thickened.
This recipe is best served fresh. Leftovers can be stored in an air-tight container in the refrigerator for up to 5 days. To re-heat, add a little extra milk and heat over medium-low heat in a skillet until heated through.
More Potato Side Dishes
I tend to get in a rut of turning to baked potatoes or mashed potatoes as a side dish. Potatoes are so versatile and go well with many vegetables. Here are a few of our favorites:
- Pesto Potatoes – These diced potatoes are coated in pesto and roasted to perfection. So easy and packed with flavor!
- Parmesan Baked Potato Halves – This is one of the most popular recipes on our site. The potato halves are cooked in butter and Parmesan cheese giving the potatoes a crispy, flavorful topping.
- Parmesan Garlic Grilled Potatoes – Parmesan Garlic Grilled Potatoes are the perfect BBQ side dish. Serve alongside grilled chicken, steak, or fish. A must for your next summer supper!
- Roasted Red Caesar Potatoes – Red pepper, Caesar salad dressing, and Parmesan cheese flakes give these potatoes a unique Italian zest.
- Roasted Potatoes and Brussels Sprouts – Another easy side dish! The bacon adds a tasty dimension – a must try!
- Grilled Foil Ranch Potatoes – These potatoes are great in the summer. Throw them on the grill at your next BBQ. The packets can be loaded with bacon, ham, onions, peppers, and/or cheese. The clean-up is so easy!
How to Make Creamed Peas and Potatoes
Ingredients
- 6-8 red potatoes cut into 1" cubes
- 3-4 tablespoons butter
- 1/4 cup flour
- 2 cups milk or to taste
- salt and pepper to taste
- 1-2 cups peas fresh or frozen
Instructions
- Boil potatoes in salted water until just done/fork tender, approximately 10-15 minutes depending on the size of your potato cubes (you don't want them overdone or they will get mushy real quick). Drain and set aside.
- In a medium-sized saucepan, melt butter over medium heat.
- Slowly add flour, stirring, until flour/butter mixture becomes doughy (you may not need all the flour).
- 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.
- Add peas and bring to a slight simmer.
- Carefully stir potatoes into creamy mixture until potatoes become well covered and serve!
Natalie says
What a delicious way to enjoy peas!! It’s creamy & I’m loving the chunks of potatoes!!
Anna says
This side dish is pure comfort food! I could eat it every day!
Beth says
This recipe is so delicious and very tasty! My hubby and I loved these creamed peas and potatoes! Such a great recipe. Making this again!
Kristine says
I add a little horseradish to the white sauce. Soooo good !
Tami says
Super easy and really yummy!
Patti says
I liked the recipe, but I didn’t love it. Maybe it was because my sauce with the peas got too thick even though I added more milk to try to thin it out. I will say that the longer the sauce with the peas sits with the starchy potatoes it becomes thicker anyway because the potatoes absorb all the liquid. Do not add the sauce with the peas into the potatoes until you’re absolutely ready to serve it.
Darlene says
Thank you for the suggestion I’m making it now and was going to prepare it a little early and warm it up in the oven but I’m glad I didn’t as I didn’t want all the liquid to get absorbed into the potatoes thanks for the advice.
Debbie says
This would be great with meatloaf!
Laurie L says
This was so tasty made with new potatoes & peas out of my folks garden. I also added some finely chopped fresh dill which I would highly recommend. Combined some cream with the milk as had to use it up. Am sure it would be fantastic with some chopped fried bacon as someone else suggested. Am looking forward to the leftovers for lunch!
Erica Walker says
Oh I love all of your suggestions! I am sure the fresh garden peas and potatoes made it all taste over-the-top! Thanks for the tip about using fresh dill. I am going to have to try that next time!
Beth says
I’ve never had this dish, so no expectations. It was wonderful! Comfort food!
Erica Walker says
Thanks Beth! So glad you liked it!
Bea says
This was gorgeous! Not something I’ve ever had before. I added some Dijon mustard I had kicking around as well which gave it a nice heat
Lindze says
I think I’ll make this to pair with the ham that’s currently in the slow cooker. I’ll add garlic and onion to the white sauce and top with some Parmesan!
Favorite Family Recipes says
Oh yum– ham is the PERFECT pairing for this recipe! Let us know how it turned out for you!
Cathy P Preston says
My Grandma made this all the time, a favorite then and now.
Kristine says
I add some prepared horseradish to the white sauce. Adds a little tangy flavor.
Favorite Family Recipes says
Oh yum! Great idea!
Jamie says
Can buttermilk be used instead of regular milk and butter? I have some leftover in my fridge and am looking for a way to use it up.
Echo says
I’ve never tried it with buttermilk, but I’m sure it will work. The taste will be slightly different but, if you like the taste of buttermilk, it will be great!
Kell says
This is a great dish for late spring when you have new peas and taters in your garden. For an extra treat, add sliced new carrots, also. So good.
Debb says
You can sauté some cabbage and add it to this, it is great my mom made it that way all the time.
Echo says
Yum, that sounds delicious! Thanks for sharing!
Rebecca says
I’ve made this so many times I thought I would finally leave a comment. Thank you for this wonderful recipe. My hubs and I love it. My notes: I use 1 1/2 cups milk and I’ve learned to make sure my frozen peas are defrosted before putting them in. I use garlic salt instead of regular salt. I find that it adds just the right amount of flavour. I’ve tried adding sour cream but I didn’t like it in this recipe. Even just a little bit was overpowering and just plain unnecessary. Thanks again for this recipe. 🙂
Erica says
Thanks for your comment! Very good idea to make sure the peas are thawed. It seems like it would make it less watery. So glad you like this recipe!
Trish says
I have eaten this my whole life from childhood to early 60’s I make same as your except I dice a onion up and cook with the red potatoes the onion add a sweet onion delicious My mom did not add onion but I really like it in this recipe
Rose Pritchett says
Love this recipe Thank you so much for sharing !
Erica says
You are very welcome 😀 So glad you like it!
Patty says
Do you think half & half would work or do you think it would be to sweet? I use it whenever I make mashed potatoes. This looks delicious. Thanks for a quick side dish!!
April Anne Hall says
Maybe you could try half-and-half and half sour cream, that will take the sweetness out of it and will add a little bit of sour cream flavor to it as well.
Aly says
This was absolutely DELISH!!! add some Italian Seasoning and some garlic chips – amazing!! most def a repeat side dish!! Thanks for the post!!
Erica says
You are very welcome 🙂 So glad you liked them!
LeAnne says
This looks so yummy. Could I use corn starch or almond flour in the place of wheat flour? We are allergic to gluten in our family.
Erica says
We haven’t done it that way before but if you have used the other flours as thickening agents before, it should be fine! I haven’t tried it with corn starch but I’d imagine it would be fine. 🙂
suzanne bell says
LeAnne, order GF flour from Better Batter.org………..best GF flour I have found..exchange cup for cup with regular flour up to 2 cups in a recipe. This recipe is sooooo good!!
Josie says
I’m excited to try this! I’m making it tonight.
Ann R says
I added grated fresh nutmeg. My men folk were totally impressed. Thanks for the yummy idea.
Gina F. says
I made this today for tomorrow’s Easter lunch. I made 1.5 times the sauce because I was afraid some would be absorbed during the overnight stay in the fridge. Also, added some Herbs de Provence. Goodness gracious what a delicious dish. I finally had to put it in the refrigerator so I’d quit sneaking bites. This will be a lovely addition to the Easter table.
Vicki medrano says
My mom use to make cream peas and potatoes all the time. Instead of a flour gravy she used a good quality instant potatoes to thicken the dish. Turned out delish.
Curly says
My kids don’t like peas so I added cut green beans from cans instead, it is so good, love the creamy, velvet taste, thanks for the recipe.
natasha says
Can you use regular potatoes i dont have red potatoes
Emily says
Yes, definitely
Stacy says
Made these last night and they were delicious!! I added some garlic but otherwise made it exactly as the recipe. I paired them with mini meat loaves. My husband loved them too. Thank you for a great recipe!
Michelle says
i added a chopped onion and cooked in the potatoes. So good
Echo says
Thank you for the idea! I’m sure the onions added great flavor.
Melody says
Thanks for bringing back wonderful memories of a favorite dish from my childhood, that I had forgotten all about! My mom made this and I can still taste it. I will try your recipe, I am sure it is just like her’s.
Echo says
Oh! That is so great. I hope you enjoy it!
Greta S says
I’m making this tonight and adding cubed ham to it and making it a meal served with hawaiian rolls!
Echo says
Great idea!
Naida says
Just a Question, How much butter is used to melt exactly?
Echo says
I use 3 Tablespoons – but if you want it more buttery you can use 4 Tablespoons. Thank you for asking!
Randi says
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.
Echo says
I’ve had creamed peas and tuna before with pasta, basically a tuna casserole. Thank you for your comment!
Deidra says
Any way to do this dairy free?! Would almond milk work?
Echo says
I think almond milk would work great! Thank you for asking.
Russ Johnson says
This recipe looks great…how many does this serve?
Erica says
It serves 4-6 as a side
Echo says
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!
Rori says
This sounds relish! Can you make this ahead of time and serve at room temp?
Echo says
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!
Oli Rusu says
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!
Echo says
Yum! Thank you for sharing. I love your ideas for additions to the recipe!
Regina Hendrickson says
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
Echo says
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!
Shari Duncan says
My grandmother used to make this for me when I was little on her woodburning stove (she had an electric one but didn’t like to use it lol) I teared up a little when I saw this on pinterest, but it was b/c of happy memories!! I’m going to make this in the next couple of days! Thank you!
Stephanie @ Stephanie's az kitchen says
i remember my grandmother making this years and years ago 🙂 haven’t had it in over 10 years – happy memories. I will try it 🙂
sharon says
My family always have had new potatoes, peas and dumplings, made with
chicken broth.
Stephanie says
Add a little cheese…cheddar, Gruyere, Parmesan, any kind and it will be even yummier!
Donna L Haddock says
My favorite comfort food, Mom always put in diced cooked bacon.
Echo says
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!
Terri Carter says
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!!
Suzanne Woodring says
I made these for dinner and they are so good!! I will be making them again.
Chung-Ah | Damn Delicious says
Love this! And even though this is technically a “side-dish”, I can happily make this dinner for myself!
Suzan says
I sometimes put pearl onions and dice ham and add to the dish and my family loves it.
Kathy says
What a great idea for a side dish! I’m putting this on the menu! Looks delicious!