There’s something magical in the way tender baby potatoes and plump green peas come together under a velvety, creamy sauce. Each bite is like a warm hug—comforting, nostalgic, and reassuring. With every forkful, you taste the sweet pop of fresh (or perfectly cooked frozen) peas mingling with the soft, almost melting potatoes. This dish is beginner-friendly, taking just about 10 minutes to prep and 25 minutes to cook, making it a perfect side or a light vegetarian main course. It clocks in at around 300 calories per serving, so you can savor every mouthful without a guilty conscience.
Back when I first tried this recipe, I was craving something both hearty and bright. I still remember stirring the sauce as it thickened, the kitchen filling with a cozy hum of anticipation. It reminded me of Sunday dinners growing up—simple, homey, and lovingly made. Whether you’re pairing it with roasted chicken or serving it on its own, this creamed peas and potatoes dish is a tender nod to classic comfort food with a fresh, modern twist. Stick around, and I’ll walk you through each step so your version comes out just right.
KEY INGREDIENTS IN CREAMED PEAS AND POTATOES
Before you dive into cooking, let’s talk about the stars of the show. Each ingredient plays a crucial role: some add richness, some bring color and sweetness, and others help create that silky-smooth sauce you’ll want to spoon up until the last drop.
- Baby Potatoes
These little spuds bring a firm-yet-tender texture that soaks up the creamy sauce beautifully. Halving or quartering them ensures even cooking and lots of saucy surfaces.
- Peas
Whether fresh or frozen, peas provide a burst of natural sweetness and a vibrant pop of green. They balance the richness of the sauce and add a playful texture.
- Butter
The foundation of flavor. When melted and combined with flour, it creates a golden roux that thickens the sauce and adds a gently nutty undertone.
- All-Purpose Flour
This common pantry staple forms the thickening agent in your roux. It transforms the butter into a silky base without any lumps when whisked properly.
- Milk
The heart of the creamy sauce. Using whole milk yields a luxuriously rich finish, but you can switch to half-and-half for an extra indulgent texture.
- Salt and Pepper
Essential seasonings that enhance every flavor in the dish. A pinch of each is all you need to bring out the sweet earthiness of the peas and potatoes.
- Garlic Powder
Adds a subtle, savory depth without overpowering. It layers in a mild garlic flavor that infuses the sauce effortlessly.
- Onion Powder
Complements the garlic powder with a hint of sweet and savory onion notes, rounding out the sauce’s flavor profile.
- Fresh Parsley (optional)
A bright, herbaceous finish. Stirring in parsley at the end adds color and a whisper of freshness that lifts the entire dish.
HOW TO MAKE CREAMED PEAS AND POTATOES
Let’s get cooking! This recipe comes together in a few straightforward stages: cooking the potatoes and peas, building a smooth roux-based sauce, and finally combining everything into a creamy, comforting delight.
1. Begin by boiling the potatoes. In a large pot, place the baby potatoes and cover them with cold, salted water. Turn the heat to medium-high and bring the water to a rolling boil. Once boiling, reduce the heat to medium-low and simmer until the potatoes are fork-tender, about 10–15 minutes. Drain the water and set the potatoes aside to keep warm.
2. In a separate saucepan, bring a fresh pot of water to a boil. If you’re using fresh peas, cook them for 2–3 minutes until tender yet still vibrant. If your peas are frozen, follow the package instructions for best results. Once tender, drain and set aside alongside the potatoes.
3. In a large skillet over medium heat, melt the butter. As soon as it’s fully liquid, sprinkle in the flour and stir constantly with a whisk or wooden spoon to form a smooth roux. Keep cooking until the mixture turns a light golden brown and becomes bubbly, which usually takes 1–2 minutes.
4. Gradually whisk in the milk in a slow, steady stream, ensuring you scrape the bottom of the pan to eliminate any small lumps. Continue to cook and stir for 3–5 minutes, or until the sauce has thickened to a creamy, coat-the-spoon consistency.
5. Add the cooked potatoes and peas into the sauce. Using a gentle folding motion, stir until each piece is fully coated. Season the mixture with salt, pepper, garlic powder, and onion powder, tasting and adjusting as needed for a perfectly balanced flavor.
6. Allow the entire mixture to heat through, stirring occasionally so nothing sticks. If at any point the sauce feels too thick, add a splash more milk until you reach your desired consistency.
7. Once everything is piping hot, remove from heat and stir in the fresh chopped parsley, if using. This final touch adds a lovely pop of color and freshness.
8. Serve warm as a side dish alongside your favorite roast or grilled proteins, or enjoy it on its own for a cozy, meat-free meal.
SERVING SUGGESTIONS FOR CREAMED PEAS AND POTATOES
Serving this dish is almost as fun as making it. The creamy texture and bright colors invite creative pairings and finishing touches that can elevate your meal from simple to sensational. Here are four ideas to get you started:
- Pair with Roasted Chicken
The juicy, savory flavors of a golden roasted chicken contrast beautifully with the silky sauce and tender veggies. Carve the chicken right at the table and spoon the creamed peas and potatoes alongside for a picture-perfect dinner.
- Complement with Grilled Salmon
Lightly citrus-marinated salmon fillets on the grill add a crisp, smoky note that balances the richness of the dish. The smooth sauce also makes a great carrier for any pan juices you get from the fish.
- Top with Crumbled Bacon
Cook thick-cut bacon until crisp, then crumble it over the top for an indulgent crunch and smoky depth. It’s an easy way to turn a vegetarian side into a more decadent experience.
- Garnish with Fresh Herbs
Beyond parsley, try a sprinkle of fresh dill or chives. These herbs lend a subtle, aromatic lift that brightens each spoonful and adds visual appeal.
HOW TO STORE CREAMED PEAS AND POTATOES
Making a big batch means you’ll have tempting leftovers, and storing them properly ensures you keep that fresh, creamy quality. Follow these tips to enjoy your creamed peas and potatoes later without sacrificing taste or texture.
- Refrigerate in an airtight container
Transfer the cooled dish into a tightly sealed container. Store in the fridge for up to three days. Before reheating, give it a quick stir to redistribute any sauce that’s settled at the bottom.
- Freeze for longer-term storage
Portion into freezer-safe containers, removing as much air as possible before sealing. Label with the date and freeze for up to two months. Thaw overnight in the fridge before reheating.
- Reheat on the stovetop
Place the leftover creamed peas and potatoes in a skillet over low heat. Add a splash of milk or water to loosen the sauce, stirring gently until heated through and smooth.
- Reheat in the microwave
For a speedy revival, microwave individual portions on medium power in intervals of 45–60 seconds, stirring between each burst. This method helps ensure even warming without overheating the edges.
CONCLUSION
Thank you for joining me on this creamy, comforting journey through creamed peas and potatoes. We’ve covered everything from selecting the freshest ingredients to mastering a perfectly smooth roux and even storing your leftovers so you can enjoy this heartwarming side dish again and again. Feel free to print this article and tuck it into your favorite recipe binder—you’ll have it on hand whenever you crave that nostalgic yet modern twist on a classic comfort food. Don’t forget that there’s a helpful FAQ section below where you can find answers to common questions about ingredients, substitutions, and cooking tips.
If you decide to try out this recipe, I’d love to hear how it turns out! Drop a comment with any feedback, questions, or personal twists you added. Did you serve it alongside roast chicken or maybe topped it with crispy bacon? Whatever your experience, let me know—your insights help everyone in our cooking community learn and grow. Happy cooking, and here’s to many cozy meals ahead!
Creamed Peas and Potatoes
Description
Creamed Peas and Potatoes offer a rich, velvety texture complemented by sweet peas and tender baby potatoes, creating a heartwarming side that’s perfect for any meal.
Ingredients
Instructions
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Begin by boiling the potatoes. In a large pot, cover the baby potatoes with cold salted water. Bring to a boil over medium-high heat, then reduce the heat to medium-low and simmer until tender, about 10-15 minutes. Drain and set aside.
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In a separate saucepan, bring water to a boil. Add the peas and cook them for 2-3 minutes if they are fresh. If the peas are frozen, cook them according to the package instructions until tender. Drain and set aside.
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In a large skillet over medium heat, melt the butter. Once it's melted, add the flour, stirring constantly, to make a roux. Cook until the mixture is light brown and bubbly.
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Gradually whisk in the milk, making sure there are no lumps. Continue to cook and stir until the sauce thickens.
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Add the cooked potatoes and peas to the sauce. Gently stir to coat everything nicely. Season with salt, pepper, garlic powder, and onion powder.
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Heat the mixture until it's warmed through, stirring occasionally. If the sauce becomes too thick, add a little more milk to reach your desired consistency.
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Remove from heat and stir in the fresh chopped parsley, if desired.
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Serve warm as a comforting side dish or a light vegetarian main course.
Note
- Creamed peas and potatoes make an excellent side dish for roasted chicken or grilled meats.
- You can add crumbled bacon for an extra layer of flavor.
- For added depth, try using half-and-half instead of milk.
- Garnish with additional herbs like dill or chives for a fresh touch.
