Creamed Potatoes and Peas Recipe
Creamed Potatoes and Peas bring nostalgic comfort with tender red potatoes and sweet English peas bathed in a silky cream sauce.
This timeless side dish lets fresh produce shine effortlessly.
Originally a farmhouse favorite, this recipe highlights the natural sweetness of early-season peas and potatoes. Its creamy finish makes it perfect for spring meals or cozy gatherings.
Simple Stars of Creamed Potatoes and Peas
- Baby red potatoes – Earthy, soft, and slightly sweet, they anchor the dish with comforting heft.
- English peas – Fresh and bright, they add sweetness and vibrant texture.
- Whole milk – The base of the luscious sauce, offering smooth richness.
- All-purpose flour – Gently thickens the sauce without overpowering the delicate flavors.
- Butter – Adds body and a hint of golden flavor to the creamy base.
- Salt and pepper – Essential seasoning to balance the richness and elevate the vegetables.
How to Make Creamed Potatoes and Peas
Start by simmering quartered baby red potatoes until fork-tender, then drain and set them aside. In a separate pot, gently cook the peas until tender and vibrant.
Melt butter in the same pot, stir in flour to make a quick roux, then whisk in milk slowly to build a velvety sauce. Season with salt and pepper to taste.
Return the cooked potatoes and peas to the sauce and warm everything through. Stir gently to coat each bite in that creamy goodness. Serve while hot and silky.
Cozy Tips & Seasonal Twists
Creamed Potatoes and Peas are best made with the freshest produce—look for baby red potatoes that are firm and English peas that snap when bent. If fresh peas are unavailable, high-quality frozen peas can be a solid substitute, though the flavor will be slightly sweeter and less grassy.
For a richer version, swap half the milk for cream or stir in a splash of chicken stock for added depth. Add chopped fresh dill or chives just before serving for a herbal lift. For a heartier twist, toss in crispy crumbled bacon or pancetta. This dish also pairs beautifully with roast chicken or ham.
Keeping It Fresh: Storage Tips
Leftovers should be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stove over low heat, adding a splash of milk to restore the sauce’s creaminess. Avoid freezing, as the potatoes can turn grainy and the sauce may separate.
Creamed peas and new potatoes are at their best fresh, but a little care in storage ensures you can enjoy their comforting flavors a day or two later with minimal effort.
Creamed Potatoes and Peas
Ingredients
- 1 cup milk
- 1 tablespoon all-purpose flour
- Salt and pepper to taste
- 1 tablespoon butter
- 1 cup shelled English peas
- 1 pound baby red potatoes quartered
Instructions
- Place the quartered potatoes in a large saucepan, add salted water to cover, and bring to a boil. Lower the heat to medium-low and cook at a simmer until the potatoes are fork-tender, approximately 15 to 20 minutes. Drain thoroughly.
- In a separate medium saucepan, bring water to a boil. Add the shelled peas and simmer gently until they become tender, about 6 to 7 minutes. Drain the peas and set them aside.
- Using the same saucepan, melt the butter over medium heat. Sprinkle in the flour and stir constantly to form a thick roux. Slowly whisk in the milk, ensuring continuous stirring until the mixture reaches a light thickness. Season the sauce with salt and pepper according to taste.
- Return the cooked potatoes and peas to the saucepan. Simmer gently while stirring frequently until the vegetables are thoroughly heated, roughly 5 minutes. Serve immediately for best flavor and texture.