Here’s a classic Creamed Peas and Potatoes recipe—simple, comforting, and perfect as a homestyle side dish 🥔🌱
Creamed Peas and Potatoes
Ingredients (serves 4)
- 1½ lbs baby potatoes (red or Yukon gold), halved or quartered
- 2 cups green peas (fresh or frozen)
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1½ cups milk (whole milk preferred)
- Salt & black pepper, to taste
Optional add-ins:
- 1 small onion or shallot, finely diced
- 1 clove garlic, minced
- Fresh parsley or dill, chopped
- Pinch of sugar (balances the peas)
Instructions
- Cook the potatoes
- Place potatoes in salted water.
- Bring to a boil and cook 10–15 minutes until fork-tender.
- Add peas during the last 2–3 minutes of cooking.
- Drain and set aside.
- Make the cream sauce
- In a saucepan over medium heat, melt butter.
- (Optional) Sauté onion until soft, then add garlic for 30 seconds.
- Whisk in flour and cook 1 minute.
- Slowly whisk in milk, stirring constantly to prevent lumps.
- Simmer until thickened, about 3–5 minutes.
- Season with salt, pepper, and optional pinch of sugar.
- Combine
- Add potatoes and peas to the cream sauce.
- Gently stir until evenly coated and heated through.
- Serve
- Garnish with fresh parsley or dill if desired.
Tips & Variations
- Add crisp bacon or ham for a hearty upgrade
- Swap milk for half-and-half for extra richness
- Use cream cheese (2 tbsp) for tangy creaminess
- Season with nutmeg or white pepper for a classic touch
If you’d like, I can give you a Southern-style version or a one-pot skillet method to make cleanup even easier.
