Creamed Peas and Potatoes

4.89 from 18 votes
87 Comments

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Creamed Peas and Potatoes are a versatile side dish with crisp, sweet peas and tender potatoes. Creamy comfort food at its finest!

A bowl of creamed potatoes and peas next to a spoon and napkin.

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.

A bowl of creamed peas with potatoes

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!
Creamy peas and potatoes in a skillet

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!

A close up view of creamy potatoes and peas in a bowl.

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

Can I use cream instead of milk?

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.

What kind of potato is best for creamed peas and potatoes?

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.

How can I make this recipe gluten-free?

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.

Can I make this ahead of time?

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.

Creamy Potatoes and Peas on a white plate with a spoon on the side.

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!
A top view of a bowl with cooked red potatoes and peas in a cream sauce.

Creamed Peas and Potatoes

4.89 from 18 votes
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 mins
Cook Time 15 mins
Total Time 20 mins
Course Side Dish
Cuisine American
Servings 4

Video

Ingredients

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.
    Diced red potatoes on a cutting board next to a package of frozen peas
  • In a medium-sized saucepan, melt butter over medium heat.
    Butter being melted in a skillet
  • Slowly add flour, stirring, until flour/butter mixture becomes doughy (you may not need all the flour).
    A roux being formed out of melted butter and flour in a skillet
  • 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.
    A creamy sauce being made in a skillet with a whisk
  • Add peas and bring to a slight simmer.
    Peas being stirred into cream sauce in a skillet.
  • Carefully stir potatoes into creamy mixture until potatoes become well covered and serve!
    Red potatoes being stirred into a skillet with peas and cream sauce.

Nutrition Information

Calories: 394kcalCarbohydrates: 65gProtein: 11gFat: 11gSaturated Fat: 7gCholesterol: 29mgSodium: 161mgPotassium: 1623mgFiber: 7gSugar: 9gVitamin A: 660IUVitamin C: 42mgCalcium: 112mgIron: 3.2mg

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About the author

Erica Walker

Erica lives in Boise, Idaho with her husband, Jared, an attorney, and her beautiful three girls. Beyond the world of recipes, she loves adventuring with everything from kayaking, to cruising, to snowboarding and taking the family along for the thrill ride.

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Comments

  1. 5 stars
    This was such a delicious and very comforting dish! Absolutely loved here and was gone so fast. I’m excited to be remaking this soon!

  2. 5 stars
    Tasted just like I remember my mom’s tasting when I was a little girl! My husband said it is his new favorite side dish. 🙂

  3. 5 stars
    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!

  4. 3 stars
    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.

    1. 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.

      1. I have made this recipe before with & without potatoes. Reminds me of my great grandma’s when i was little. But she ALWAYS used canned peas. So i did. & dang it is almost exactly like hers. But wondering….If I make with only peas can I make only with peas can I make ahead of time & reheat in a crock pot? Or should I reheat in a pan on stove & transfer to crock pot to keep warm?

        1. I think you should be able to reheat it either of those ways, however sometimes peas shrivel a little when they are heated and reheated. That would be my only concern.

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