Creamed Peas and Potatoes are a versatile side dish with vibrant crisp 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!
Suggestions for Creamed Peas and Potatoes
- 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 skim milk. I know it sounds weird, but trust me. Skim milk cuts down on calories, and really it tastes super creamy and delicious.
- 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 makes terrific baby food too!
- This recipe is easy to adjust for crowds if you need a side dish for a pot luck. It also makes yummy leftovers!
- 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!
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!
- Roasted Potatoes and Brussels Sprouts – Another easy side dish! The bacon adds a tasty dimension – a must try!
- Roasted Red Caesar Potatoes – Red pepper, Caesar salad dressing, and Parmesan cheese flakes give these potatoes a unique Italian zest.
- 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!
- 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.
How to Make Creamed Peas and Potatoes
Creamed Peas and Potatoes are a versatile side dish with vibrant crisp peas and tender potatoes. Creamy comfort food at its finest!
Prep Time: 5 minutes
Cook Time: 15 minutes
Total: 20 minutes
Serves: 4
Ingredients
- 6-8 red potatoes cubed
- 3-4 tablespoons butter
- 1/4 cup flour
- 1 cup milk or to taste
- salt and pepper to taste
- 1 cup 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 fold creamy mixture into potatoes until potatoes become well covered and serve!
Recipe Video
Nutrition
Calories: 394kcal | Carbohydrates: 65g | Protein: 11g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 29mg | Sodium: 161mg | Potassium: 1623mg | Fiber: 7g | Sugar: 9g | Vitamin A: 13.2% | Vitamin C: 50.9% | Calcium: 11.2% | Iron: 17.9%
Tried this recipe?Mention @favoritefamilyrecipes or tag #favoritefamilyrecipes!
Kathy says
July 1, 2013 at 6:22 pmWhat a great idea for a side dish! I’m putting this on the menu! Looks delicious!
Chung-Ah | Damn Delicious says
July 2, 2013 at 12:03 pmLove this! And even though this is technically a “side-dish”, I can happily make this dinner for myself!
Suzan says
March 10, 2017 at 4:20 pmI sometimes put pearl onions and dice ham and add to the dish and my family loves it.
Suzanne Woodring says
July 9, 2013 at 4:53 pmI made these for dinner and they are so good!! I will be making them again.
Terri Carter says
March 3, 2014 at 9:27 amMy 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!!
Donna L Haddock says
October 10, 2014 at 9:37 pmMy favorite comfort food, Mom always put in diced cooked bacon.
Echo says
October 11, 2014 at 7:32 amAdding 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!
Stephanie says
October 20, 2014 at 11:58 pmAdd a little cheese…cheddar, Gruyere, Parmesan, any kind and it will be even yummier!
sharon says
February 23, 2015 at 11:03 pmMy family always have had new potatoes, peas and dumplings, made with
chicken broth.
Stephanie @ Stephanie's az kitchen says
February 25, 2015 at 10:13 ami remember my grandmother making this years and years ago 🙂 haven’t had it in over 10 years – happy memories. I will try it 🙂
Regina Hendrickson says
February 25, 2015 at 6:21 pmI 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
February 25, 2015 at 10:27 pmI 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
April 9, 2016 at 10:29 amMy 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!
Oli Rusu says
March 18, 2015 at 12:50 pmMade 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
March 18, 2015 at 6:47 pmYum! Thank you for sharing. I love your ideas for additions to the recipe!
Rori says
March 19, 2015 at 11:01 amThis sounds relish! Can you make this ahead of time and serve at room temp?
Echo says
March 21, 2015 at 4:45 pmYou 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!
Russ Johnson says
March 22, 2015 at 11:23 amThis recipe looks great…how many does this serve?
Erica says
March 23, 2015 at 12:40 pmIt serves 4-6 as a side
Echo says
March 23, 2015 at 1:00 pmI 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!
Deidra says
March 31, 2015 at 10:33 pmAny way to do this dairy free?! Would almond milk work?
Echo says
April 1, 2015 at 8:19 amI think almond milk would work great! Thank you for asking.
Randi says
April 6, 2015 at 1:13 pmHi , 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
April 7, 2015 at 4:58 pmI’ve had creamed peas and tuna before with pasta, basically a tuna casserole. Thank you for your comment!
Naida says
April 8, 2015 at 8:37 pmJust a Question, How much butter is used to melt exactly?
Echo says
April 9, 2015 at 3:29 pmI use 3 Tablespoons – but if you want it more buttery you can use 4 Tablespoons. Thank you for asking!
Greta S says
April 13, 2015 at 2:36 pmI’m making this tonight and adding cubed ham to it and making it a meal served with hawaiian rolls!
Echo says
April 14, 2015 at 5:20 pmGreat idea!
Melody says
April 25, 2015 at 12:10 pmThanks 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
April 26, 2015 at 9:08 amOh! That is so great. I hope you enjoy it!
Michelle says
April 26, 2015 at 12:01 pmi added a chopped onion and cooked in the potatoes. So good
Echo says
April 29, 2015 at 6:16 pmThank you for the idea! I’m sure the onions added great flavor.
Stacy says
August 12, 2015 at 1:05 pmMade 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!
natasha says
October 16, 2015 at 4:36 pmCan you use regular potatoes i dont have red potatoes
Emily says
October 16, 2015 at 9:01 pmYes, definitely
Curly says
December 10, 2015 at 5:54 pmMy 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.
Vicki medrano says
February 25, 2016 at 8:38 pmMy 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.
Gina F. says
March 26, 2016 at 12:17 pmI 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.
Ann R says
March 27, 2016 at 1:14 pmI added grated fresh nutmeg. My men folk were totally impressed. Thanks for the yummy idea.
Josie says
April 26, 2016 at 3:54 pmI’m excited to try this! I’m making it tonight.
LeAnne says
June 1, 2016 at 2:13 pmThis 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
June 1, 2016 at 9:10 pmWe 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. 🙂
Aly says
June 7, 2016 at 7:34 amThis was absolutely DELISH!!! add some Italian Seasoning and some garlic chips – amazing!! most def a repeat side dish!! Thanks for the post!!
Erica says
June 8, 2016 at 7:07 pmYou are very welcome 🙂 So glad you liked them!
Patty says
June 26, 2016 at 2:54 amDo 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!!
Rose Pritchett says
August 14, 2016 at 2:59 pmLove this recipe Thank you so much for sharing !
Erica says
August 17, 2016 at 9:29 pmYou are very welcome 😀 So glad you like it!
Rebecca says
September 5, 2016 at 7:26 pmI’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
September 6, 2016 at 7:53 pmThanks 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!
Debb says
December 27, 2016 at 11:38 amYou can sauté some cabbage and add it to this, it is great my mom made it that way all the time.
Echo says
December 29, 2016 at 12:58 pmYum, that sounds delicious! Thanks for sharing!
Kell says
February 22, 2017 at 8:05 amThis 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.
Jamie says
March 15, 2017 at 8:42 amCan 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
March 17, 2017 at 9:10 pmI’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!
Kristine says
February 17, 2018 at 3:07 pmI add some prepared horseradish to the white sauce. Adds a little tangy flavor.
Favorite Family Recipes says
February 18, 2018 at 3:52 pmOh yum! Great idea!
Cathy P Preston says
August 12, 2018 at 2:07 pmMy Grandma made this all the time, a favorite then and now.
Lindze says
February 2, 2019 at 3:49 pmI 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
February 3, 2019 at 10:56 pmOh yum– ham is the PERFECT pairing for this recipe! Let us know how it turned out for you!