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Creamed Peas and Potatoes​ Recipe

Creamed Peas and Potatoes Recipe

This Creamed Peas and Potatoes Recipe is a classic comfort food favorite—featuring tender potatoes and sweet green peas in a rich, homemade cream sauce. Perfect as a side dish or cozy appetizer! ✅ Author Use Default (Don’t show) ✅ Servings 4 people ✅ Estimated Cost $5 ✅ Times Prep Time: 0 days 0 hours 10 minutes Cook Time: 0 days 0 hours 20 minutes Resting Time: 0 days 0 hours 0 minutes Total Time: 0 days 0 hours 30 minutes ✅ Categories Side Dishes Comfort Food Recipes Potato Recipes Classic American Recipes Vegetable Recipes ✅ Courses Appetizer (optional if served in small portions) Side Dish ✅ Cuisines American Southern ✅ Keywords Creamed Peas and Potatoes Recipe, Old-Fashioned Creamed Vegetables, Creamy Potato Side Dish, Spring Vegetable Recipes, Easy Creamed Potatoes
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Appetizer
Cuisine: American, Southern
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • Amount Unit Name Notes
  • 2 cups Baby potatoes Halved or quartered
  • 1 1/2 cups Green peas Fresh or frozen
  • 2 tbsp Butter Unsalted preferred
  • 2 tbsp All-purpose flour For thickening the sauce
  • 1 1/2 cups Milk Whole milk for creaminess
  • 1/2 cup Heavy cream Optional for extra richness
  • 1/2 tsp Salt Or to taste
  • 1/4 tsp Ground black pepper
  • Fresh parsley optional For garnish

Equipment

  • Amount Name Notes
  • 1 Saucepan For boiling potatoes
  • 1 Skillet or saucepan For making cream sauce
  • 1 Mixing spoon For stirring sauce
  • 1 Colander For draining potatoes & peas

Method
 

  1. Boil Potatoes: In a saucepan, add potatoes and cover with water. Bring to a boil and cook until tender, about 10–12 minutes. Drain and set aside.
  2. Cook Peas: If using frozen peas, cook according to package instructions. If fresh, blanch in boiling water for 2–3 minutes. Drain and set aside.
  3. Make Cream Sauce: In a skillet, melt butter over medium heat. Stir in flour and cook for 1 minute to form a roux.
  4. Add Milk & Cream: Slowly whisk in milk and cream. Stir constantly until the mixture thickens, about 3–5 minutes.
  5. Season: Add salt and pepper to taste.
  6. Combine: Gently fold in the cooked potatoes and peas. Heat through for 2–3 minutes, stirring gently.
  7. Serve: Garnish with chopped parsley if desired. Serve warm as a side or appetizer.
  8. ✅ Nutrition (Per Serving – estimate)
  9. Calories: 220 kcal
  10. Carbohydrates: 30g
  11. Protein: 5g
  12. Fat: 10g
  13. Fiber: 4g
  14. Sugar: 5g

Notes

For a lighter version, omit the heavy cream and use all milk.
Add a pinch of nutmeg or garlic powder for extra flavor.
This dish pairs well with roasted meats or can be served solo as a vegetarian entrée.