Introduction – What is Creamed Peas and Potatoes?
If you grew up in the countryside — or simply love old-fashioned comfort food — then creamed peas and potatoes will feel like a warm hug from grandma’s kitchen.
This humble yet satisfying dish combines tender baby potatoes and sweet green peas in a creamy, buttery white sauce. It’s perfect as a side dish for roasted meats or can even stand on its own with a slice of buttered bread.
This easy-to-make classic has deep roots in Southern and Midwestern cuisine and has stood the test of time for good reason: It’s creamy, hearty, and absolutely soul-soothing.
🧾 Ingredients You’ll Need
- 2 cups baby potatoes (halved if large)
- 1½ cups green peas (fresh or frozen)
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1½ cups whole milk (warm)
- Salt and pepper to taste
- ¼ teaspoon garlic powder (optional)
- 2 tablespoons heavy cream (optional for richness)
👨🍳 How to Make Creamed Peas and Potatoes – Step by Step
🔹 Step 1: Boil the Potatoes
Place baby potatoes in a pot of salted water and bring to a boil. Cook for 10–15 minutes or until fork-tender. Drain and set aside.
🔹 Step 2: Cook the Peas
If using fresh peas, blanch them in boiling water for 2–3 minutes. If frozen, rinse under warm water and set aside.
🔹 Step 3: Make the Cream Sauce
In a large skillet or saucepan, melt the butter over medium heat. Whisk in flour and cook for 1–2 minutes to form a roux.
Slowly pour in the warm milk while whisking continuously. Stir until smooth and thickened, about 3–5 minutes.
🔹 Step 4: Combine and Season
Add the cooked potatoes and peas into the sauce. Stir gently to coat. Season with salt, pepper, garlic powder (if using), and a splash of heavy cream for extra indulgence.
🔹 Step 5: Serve Warm
Serve immediately while hot and creamy. Garnish with a sprinkle of black pepper or fresh parsley.
🍴 How to Serve It
This dish is as flexible as it is comforting. Try it:
- 🥩 As a side dish to steak, meatloaf, or grilled chicken
- 🥖 As a light meal with fresh bread or biscuits
- 🍳 With breakfast alongside eggs and sausage
- 🍽️ In a holiday spread for a warm, nostalgic touch
💡 Tips & Tricks
- Milk temperature matters: Warm milk helps the sauce stay smooth
- Adjust thickness: Too thick? Add a splash more milk. Too thin? Simmer longer
- Herb boost: Add a pinch of thyme, dill, or parsley for extra flavor
- Make ahead: You can prep the potatoes and peas earlier and combine when ready
❓ FAQ – Creamed Peas and Potatoes
Q: Can I use canned peas?
You can, but they’re softer. Use fresh or frozen peas for better texture and color.
Q: Can I make it vegan?
Yes! Use olive oil or vegan butter, plant-based milk, and skip cream.
Q: How long does it store?
It keeps well in the fridge for up to 3 days. Reheat slowly on the stove with a splash of milk.
Q: Can I add other vegetables?
Absolutely. Carrots or corn can be added for a mixed veggie version.
