Creamed peas and potatoes is a comforting, classic side dish featuring tender potatoes and sweet peas in a rich, creamy sauce. This simple recipe brings a nostalgic touch to any meal and pairs beautifully with a variety of main dishes.
Why You’ll Love This Recipe
- Easy to Prepare: Simple ingredients and straightforward steps make this dish a breeze to cook.
- Family Favorite: Loved by all ages, it’s a timeless recipe with universal appeal.
- Perfect for Any Occasion: Whether it’s a weeknight dinner or a holiday feast, this versatile dish fits right in.
- Customizable: Add your own twist with herbs, spices, or other vegetables.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Potatoes
- Peas
- Butter
- All-purpose flour
- Milk or cream
- Salt
- Pepper
Directions
- Prepare the Vegetables: Peel and dice the potatoes into bite-sized pieces. Cook the potatoes in boiling salted water until tender. Drain and set aside.
- Cook the Peas: While the potatoes are cooking, boil or steam the peas until they are tender. Drain and set aside.
- Make the Cream Sauce: In a saucepan, melt butter over medium heat. Stir in the flour and cook for 1-2 minutes to eliminate the raw flour taste. Gradually whisk in the milk or cream, cooking until the mixture thickens. Season with salt and pepper to taste.
- Combine: Add the cooked potatoes and peas to the sauce, stirring gently to coat everything evenly. Adjust seasoning as needed.
- Serve: Transfer to a serving dish and serve warm.
Servings and Timing
- Servings: Serves 4-6 as a side dish.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
Variations
- Herbs: Add chopped parsley, dill, or chives for extra flavor.
- Cheese: Stir in grated Parmesan or cheddar cheese into the sauce.
- Vegetables: Include additional vegetables like carrots or green beans for more variety.
- Dairy-Free: Use a plant-based butter and milk alternative to make the dish dairy-free.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in a saucepan over low heat, adding a splash of milk or cream to maintain the creamy texture. Alternatively, reheat in the microwave, stirring occasionally.
FAQs
How can I prevent the sauce from becoming lumpy?
Whisk the milk or cream gradually into the butter and flour mixture to create a smooth sauce.
Can I use frozen peas?
Yes, frozen peas work perfectly for this recipe. Simply thaw them before cooking.
What type of potatoes should I use?
Yukon Gold or red potatoes are great choices because they hold their shape well.
Can I make this dish ahead of time?
Yes, you can prepare it in advance. Store it in the refrigerator and reheat before serving.
Is this dish gluten-free?
You can make it gluten-free by using a gluten-free flour or cornstarch as a thickener.
Can I use half-and-half instead of milk or cream?
Yes, half-and-half is a great alternative for a lighter sauce.
What pairs well with creamed peas and potatoes?
This dish pairs beautifully with roasted chicken, grilled steak, or baked fish.
How can I add more flavor to the sauce?
Consider adding garlic, onion powder, or a pinch of nutmeg to the sauce for enhanced flavor.
Can I freeze this dish?
Freezing is not recommended as the sauce may separate upon thawing.
Can I make this dish vegan?
Yes, substitute the butter with vegan butter and use plant-based milk to make it vegan.
Conclusion
Creamed peas and potatoes is a comforting side dish that’s easy to make and incredibly satisfying. Its creamy texture and wholesome flavors make it a perfect addition to any meal. Whether you stick to the traditional recipe or explore variations, this dish is sure to become a favorite in your kitchen. Enjoy the timeless charm of this delightful classic!
PrintCreamed Peas and Potatoes Recipe
Creamed Peas and Potatoes is a classic, comforting side dish that combines tender potatoes and sweet peas in a rich, creamy sauce. It’s perfect for family dinners or holiday gatherings. Here’s how you can make it:
Ingredients
- 1 pound baby red potatoes, quartered
- 1 cup fresh or frozen peas
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup milk
- 1/4 cup heavy cream
- 1 teaspoon chicken bouillon paste (optional, for added flavor)
- Salt and freshly ground black pepper, to taste
- 1/4 cup grated Parmesan cheese (optional)
Instructions
- Cook the Potatoes:
- Place the quartered potatoes in a large pot and cover with salted water.
- Bring to a boil over medium-high heat, then reduce heat and simmer until the potatoes are fork-tender, about 10-12 minutes.
- If using fresh peas, add them to the boiling potatoes during the last 2 minutes of cooking.
- Drain the potatoes and peas and set aside.
- Prepare the Cream Sauce:
- In the same pot, melt the butter over medium heat.
- Stir in the flour to form a roux, cooking for about 1 minute while stirring constantly.
- Gradually whisk in the milk, ensuring a smooth consistency.
- Continue to cook, stirring frequently, until the sauce thickens slightly.
- Stir in the heavy cream and chicken bouillon paste (if using), and season with salt and pepper to taste.
- If desired, add the grated Parmesan cheese and stir until melted and well combined.
- Combine and Serve:
- Add the drained potatoes and peas back into the pot with the cream sauce.
- Gently stir to coat the vegetables evenly with the sauce.
- Cook for an additional 2-3 minutes over low heat until everything is heated through.
- Adjust seasoning with additional salt and pepper if needed.
- Serve warm.
Notes
- For a richer flavor, you can substitute half of the milk with additional heavy cream.
- Adding a teaspoon of dried dill or fresh chopped parsley can enhance the dish’s flavor.
- This dish pairs well with roasted meats or can be enjoyed on its own as a vegetarian entrée.