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Creamed peas and potatoes are a classic side dish that is absolutely delish! Super creamy and full of flavor, it’s a side dish that is both hearty and comforting!
Creamed Peas and Potatoes Recipe
Creamed peas and potatoes is a side dish made popular back when everyone had gardens and the peas and baby potatoes were ready at the same time. It’s a dish that was often made in the springtime. I remember having these creamed peas and potatoes growing up as a kid and I loved it! There is something so comforting and hearty about these peas and potatoes. Now it’s a comfort food my whole family loves and I know you will too!
This recipe works best when you can get your hands on fresh peas, but frozen peas will work just as well. This is a hearty side that works with just about any main dish and serves a lot. I like to take it to big family gatherings or potlucks! It always gets devoured wherever it goes. If you haven’t tried it, this is the time to do so! You are going to love how creamy and delicious it is! Find more amazing veggie sides here.
What You Need for Creamed Peas and Potatoes
Basic ingredients combine for a delightful side that might just be the most popular dish on the table. You can find measurements for each of the ingredients in the recipe card below!
- Red Potatoes: Baby red potatoes work really well or you can cut up larger reds.
- Peas: You can use either frozen or fresh.
- Butter: Do not substitute out, this is the foundation for the roux.
- Flour: Together with the butter this will create a thickener.
- Salt and Pepper: Add to taste.
- Milk: Combined with the cream, this creates an incredible white sauce.
- Heavy Cream: Definitely a must if you want ultimately creamy potatoes.
- Parmesan Cheese: Use grated parmesan so it will melt more easily. It adds the best flavor to the vegetables!
Creamed peas and potatoes can be easily customized! Here are a few ways to switch things up. Make it your own and enjoy!
- Cheese: Feel free to change out the cheese or leave it out altogether. For a bit of a different flavor use shredded swiss cheese, or a stronger flavored Parmigiano-Reggiano.
- Bacon: Because everything is better with a bit of bacon. Cook and crumble bacon and add as a garnish or stir it in.
- Flavor: If you want to add more flavor to the sauce, try adding some herbs. Dill is a go-to favorite in this dish that keeps it fresh, but you can try others such as tarragon and parsley.
- Onion: Add some extra depth to the flavor by sauteing finely chopped onion in butter and then adding to the sauce with the peas and potatoes.
How to Make Creamed Peas and Potatoes
Creamed peas and potatoes are a classic that comes together easily. You just need a little bit of time! Note: if you are making creamed peas and potatoes for the family, keep the recipe as is. If you are making it for a crowd or a potluck, feel free to double the recipe.
- Prep Potatoes: Use a large pot to boil the potatoes for 10-12 minutes or until fork-tender.
- Add Peas: Add the peas during the last 3 minutes of cooking time. Drain.
- Create Roux: In a large saucepan over medium-high heat, melt butter. Whisk in the flour, salt, and pepper until it thickens up.
- Thicken: Whisk in the milk, heavy cream, and parmesan over medium-high heat and simmer until thick.
- Combine: Add the potatoes and peas back to the sauce mixture for 2-3 minutes and serve.
Choosing the Best Ingredients
Simple and basic, this recipe highlights the vegetables of spring- peas and new potatoes! The cream sauce adds texture and just a hint of flavor. It’s so delicious and really lets the peas and potatoes shine.
- Potatoes: You want to use baby reds or fingerling potatoes for this dish. They are a waxy potato that holds up to being boiled and keeps their shape. They won’t turn to mush like your high starch Idaho russets can.
- Fresh Peas: If you don’t have peas growing in your own backyard, a trip to the farmer’s market just might be worth it. Fresh peas are so yummy in this dish.
- Frozen Peas: I will say frozen are pretty darn good too. Buy petite green peas if you can. They have a better flavor and hold up better with the potatoes than regular frozen peas. Also if you use frozen peas you can skip the blanching and just thaw them on the counter or in the fridge. They will cook enough in the sauce with the potatoes.
- Cream: You can use skim milk, regular milk, or half and half as a substitute for the sauce and it will still taste great. It just may not be quite as creamy or thick.
- Salt and Pepper: Be sure to test taste the potatoes, peas, and sauce, then salt and pepper accordingly. Because you are not adding any other spice to the dish, you do not want to skimp on the salt and black pepper. It will actually help the potatoes and peas taste amazing.
Storing Creamed Peas and Potatoes
This delicious, creamy side is great for storing and reheating later! You’re going to love having it on hand to complement all of your favorite dinners.
- In the Refrigerator: Store leftovers in the fridge in a tightly sealed container for up to 4 days.
- Reheating: Reheat in a saucepan on the stove or in the microwave. Creamed peas and potatoes make wonderful leftovers!
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Creamed Peas and Potatoes
- 1 pound red potatoes
- 4 cups peas fresh or frozen
- 2 Tablespoons butter
- 2 Tablespoons flour
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 cups milk
- 1 cup heavy cream
- 1/4 cup parmesan grated
- Bring a large pot to boil and boil the potatoes for 10-12 minutes or until until fork tender.
- Add the peas the last 3 minutes of cooking time. Drain.
- In a large saucepan over medium high heat add the butter and melt. Whisk in the flour, salt and pepper until it thickens up.
- Whisk in the milk, heavy cream, and parmesan over medium high heat until thick.
- Add the potatoes and peas back to the sauce for 2-3 minutes and serve.
Nutrition information is automatically calculated, so should only be used as an approximation.