There’s something incredibly comforting about a bowl of creamy potatoes studded with sweet green peas, all bathed in a luscious, buttery sauce. This Creamed Peas and Potatoes recipe brings together tender baby potatoes that melt in your mouth, and bright little peas that add just the right pop of freshness. Each spoonful feels like a warm hug on a chilly evening, with the silky sauce wrapping around every bite. I love how simple ingredients you probably already have in your pantry can transform into such a soul-satisfying side dish or even a light vegetarian main course. The garlic and onion powders lend a subtle, savory depth, while a sprinkle of fresh parsley at the end adds that burst of herbaceous brightness that makes the dish sing.
Beyond its heavenly flavor, this dish is a cinch to pull together—perfect for cooks of any skill level, especially beginners. With just 15 minutes of prep and about 25 minutes of cooking time (no resting time needed), you’ll have this dish on the table faster than you can decide what to serve alongside it. At roughly 350 calories per serving, it’s rich without being overwhelming, making it an ideal accompaniment to roasted chicken or grilled meats—or even standing alone with a crisp side salad. Whether you’re cooking dinner on a busy weeknight or planning a cozy weekend lunch, this Creamed Peas and Potatoes recipe is bound to become a staple in your kitchen repertoire.
KEY INGREDIENTS IN CREAMED PEAS AND POTATOES
Before we dive into cooking, let’s talk about the stars of the show. Each ingredient has its own job: some add creaminess, others bring structure, and a few little ones sneak in flavor boosts that tie everything together. Knowing why we use them helps you feel confident around the stove and invites you to make adjustments based on what you have or prefer.
- Baby potatoes
These small, tender potatoes cook quickly and have a naturally creamy texture when boiled. They’re the base of the dish, packing in earthy flavor and a starchy backbone that helps thicken the sauce.
- Peas
Whether fresh or frozen, peas contribute a sweet burst and lovely pop of color. They balance the richness of the sauce and provide little bites of vegetal sweetness.
- Butter
This is where that rich, velvety texture begins. Melting butter creates the fat component of our roux, giving the sauce its silky body and a hint of indulgent flavor.
- All-purpose flour
Flour combines with butter to make a roux, the thickening agent that transforms milk into a creamy sauce. It ensures the sauce clings perfectly to every piece of potato and pea.
- Milk
Adding milk gradually to the roux yields a smooth, luscious sauce. You could swap in half-and-half for extra richness, but milk keeps it light enough to enjoy regularly.
- Salt and pepper
Essential seasonings that lift all the flavors. Salt enhances sweetness in the peas, while pepper adds a gentle, warming bite.
- Garlic powder
A convenient way to impart savory depth without fussing with fresh cloves. It brings a mellow garlic flavor that complements the buttery sauce.
- Onion powder
This adds a subtle hint of oniony sweetness, rounding out the sauce’s flavor profile without overpowering the peas and potatoes.
- Fresh parsley
Stirred in at the end, parsley adds a bright, herbaceous note and a pop of green, giving the dish a fresh finish.
HOW TO MAKE CREAMED PEAS AND POTATOES
Let’s whisk through the process together. This recipe is all about layering flavors and textures to create that dreamy, creamy result. You’ll start by cooking the potatoes and peas separately, then build a roux-based sauce, and finally bring everything together in one pan. The key is to stir steadily and taste as you go, so every bite is perfectly seasoned and coated.
1. In a large pot, place the baby potatoes and cover them with cold water seasoned generously with salt. Bring to a boil over medium-high heat, then lower the heat to medium-low and let them simmer for about 10–15 minutes, or until a fork pierces them easily. Drain and set aside.
2. Meanwhile, fill a separate saucepan with water and bring it to a rolling boil. Add the peas: cook fresh peas for 2–3 minutes and frozen peas according to package instructions until just tender. Drain and set aside with the potatoes.
3. Heat a large skillet over medium heat and melt the butter. Once foaming subsides, sprinkle in the flour while stirring constantly to form a smooth roux. Continue cooking until the roux turns a light golden brown and begins to bubble.
4. Slowly whisk in the milk, pouring in a little at a time and whisking vigorously to avoid lumps. Keep cooking and stirring until the sauce thickens and coats the back of a spoon.
5. Gently fold the cooked potatoes and peas into the sauce, using a spatula to coat each piece evenly. Season with salt, pepper, garlic powder, and onion powder, tasting and adjusting as needed.
6. Continue heating the mixture over low-medium heat, stirring occasionally, until everything is warmed through. If the sauce gets too thick, splash in more milk until you reach your ideal consistency.
7. Remove the skillet from the heat and stir in the chopped parsley for a fresh burst of flavor and vibrant color.
8. Spoon the creamed peas and potatoes into bowls or onto plates and serve warm as a comforting side dish or a light vegetarian main.
SERVING SUGGESTIONS FOR CREAMED PEAS AND POTATOES
When it comes to serving this dish, you’ve got so many delicious options! Whether you want to pair it with proteins, add crunch and texture, or keep things vegetarian, these suggestions will help you plate like a pro and make every bite memorable.
- Roast a chicken breast or carve a crispy-skinned chicken thigh and layer it atop the creamed peas and potatoes for a hearty, satisfying plate that combines juicy meat with creamy comfort.
- Stir in crisp bacon bits just before serving for a smoky, savory contrast. The little bursts of salty crunch against the silky sauce create a perfect flavor balance.
- Serve alongside a crusty baguette or warm dinner rolls to soak up every last drop of sauce. Tear off pieces, dip them in, and enjoy that unbeatable bread-and-sauce combination.
- Garnish with extra fresh herbs like dill, chives, or thyme for an elegant touch. It brightens the dish visually and adds a delicate, herbal aroma.
HOW TO STORE CREAMED PEAS AND POTATOES
Leftovers of this creamed peas and potatoes dish are almost as good as the first helping, but storing them properly is key to preserving their creamy texture and vibrant flavor. Follow these tips to keep your meal tasting fresh, whether you’re planning to enjoy it over the next few days or stash some in the freezer for later.
- Store in an airtight container in the refrigerator for up to 3–4 days. Let the dish cool to room temperature before sealing to prevent condensation and soggy potatoes.
- For longer storage, portion into freezer-safe containers or heavy-duty freezer bags. Press out excess air, label with the date, and freeze for up to 2 months. This way, you can enjoy a quick, cozy meal whenever the craving hits.
- To reheat, transfer a portion to a saucepan over low heat and stir gently, adding a splash of milk if it seems too thick. Heat until warmed through, stirring often to prevent sticking and ensure even texture.
- If microwaving, place the potatoes and sauce in a microwave-safe dish, cover loosely, and heat in 30-second bursts, stirring between each, until piping hot. This helps maintain the creamy consistency without drying out.
CONCLUSION
From start to finish, this Creamed Peas and Potatoes recipe delivers a comforting, flavorful experience that’s perfect for weeknight dinners or laid-back lunches. You’ve learned how to boil tender baby potatoes, blanch sweet peas, craft a silky roux-based sauce, and combine everything into one cozy skillet of deliciousness. With a prep time of just 15 minutes and a total cooking time of about 25 minutes, this beginner-friendly dish proves that simple ingredients can yield extraordinary results. Armed with key serving ideas—like pairing with roasted chicken, adding bacon bits, or serving with crusty bread—you can customize it to suit any occasion or craving. Plus, our storage tips ensure you can enjoy the creamy goodness even days after cooking, whether you’re reheating from the fridge or pulling a portion straight from the freezer.
Feel free to print and save this article for your recipe collection, and don’t miss the FAQ section below for answers to common questions you might have about variations, ingredient swaps, or cooking tips. If you give this Creamed Peas and Potatoes a try, I’d love to hear how it turned out! Drop your comments, questions, or feedback—especially if you added your own twist. Whether you need a hand troubleshooting the sauce or want ideas for leftovers, let me know. Happy cooking!
Creamed Peas and Potatoes
Description
This Creamed Peas and Potatoes dish combines tender baby potatoes and sweet green peas enveloped in a rich, buttery sauce, creating comfort in every bite.
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.
