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: 660IU | Vitamin C: 42mg | Calcium: 112mg | Iron: 3.2mg
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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. 🙂
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!
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!!
Rose Pritchett says
Love this recipe Thank you so much for sharing !
Erica says
You are very welcome 😀 So glad you like it!
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!
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!
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.
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!
Kristine says
I add some prepared horseradish to the white sauce. Adds a little tangy flavor.
Favorite Family Recipes says
Oh yum! Great idea!
Cathy P Preston says
My Grandma made this all the time, a favorite then and now.
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!
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!
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!
Debbie says
This would be great with meatloaf!