Creamed Potatoes and Peas – A Simple Comfort Food Favorite

Creamed Potatoes and Peas—just the name makes you feel cozy, right? This old-fashioned favorite is comfort food at its finest: creamy, buttery potatoes and sweet peas swimming in a velvety sauce that tastes like home. Whether it’s part of your Sunday dinner or a quick side for a weeknight roast, this dish brings a sense of nostalgia to the table. What I love most about this Creamed Potatoes and Peas recipe is how it looks fancy but comes together in just 30 minutes—perfect for busy families or anyone craving a touch of simple, wholesome goodness.

Plus, it’s budget-friendly and can easily stretch to feed a crowd (or those surprise dinner guests we all get once in a while). If you grew up in the South like I did, this dish probably reminds you of your grandma’s kitchen—warm, welcoming, and always delicious.

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What is Creamed Potatoes and Peas?

Creamed Potatoes and Peas is a classic American side dish that’s been loved for generations. It’s basically tender, bite-sized baby red potatoes mixed with sweet peas, all coated in a smooth, buttery cream sauce. The sauce is made from simple pantry staples—flour, butter, milk, and a touch of cream—creating a rich, silky texture that hugs every potato.

Traditionally served with roasted meats, turkey, or even fried chicken, it’s a dish that brings comfort and charm to any table. What makes this version extra special is its perfect balance: not too thick, not too thin, and seasoned just right. You can dress it up for a holiday spread or keep it simple for a weeknight dinner. It’s hearty but not heavy, creamy but not cloying—a timeless recipe that never goes out of style.

Reasons to Try Creamed Potatoes and Peas

There are a few irresistible reasons why Creamed Potatoes and Peas should make it to your dinner rotation. First off, it’s quick and easy—ready in about 30 minutes, with ingredients you probably already have on hand. It’s also incredibly versatile; it pairs beautifully with just about anything, from roasted chicken to baked salmon. Another reason? It’s a total crowd-pleaser.

Even picky eaters who side-eye green veggies will fall for those tender peas wrapped in creamy sauce. Plus, it’s an affordable way to stretch your meal without skimping on flavor. Finally, this dish brings an old-school comfort that feels like a warm hug in food form. If you love dishes like Parmesan Herb Roasted Acorn Squash or Our Favorite Buttery Herb Stuffing, this creamy side is right up your alley.

Ingredients Needed to Make Creamed Potatoes and Peas

• 1 pound baby red potatoes
• 1 cup frozen peas (or fresh; see note)
• 4 tablespoons butter
• ¼ cup all-purpose flour
• 1 cup milk
• ¼ cup heavy cream or half-and-half
• 1 teaspoon chicken bouillon
• Salt and freshly ground black pepper, to taste

Instructions to Make Creamed Potatoes and Peas

Let’s walk through this comforting dish Step by Step so you can recreate that creamy, old-fashioned goodness right in your own kitchen. No fancy tools or culinary degree needed—just simple ingredients, a single pot, and a few tried-and-true tricks that make all the difference.

Step 1: Wash, Cut, and Cook the Potatoes

Start by giving your baby red potatoes a good rinse—no one wants any lingering dirt in their creamy sauce! Cut them into bite-sized pieces so they cook evenly. In a large pot, bring salted water to a boil and gently drop in the potatoes. Cook until they’re fork-tender, about 5–8 minutes. You’ll know they’re ready when you can slide a fork in easily without the potato falling apart. Be careful not to overcook them—you want tender, not mushy. Once done, drain them in a colander and set aside. If you’d like some extra guidance on prepping root vegetables, you can check out my Baked Smashed Potatoes with Garlic for more detailed potato-handling tips.

Step 2: Make the Base of the Cream Sauce

In the same pot (because who loves washing dishes?), melt the butter over medium heat until it starts to bubble slightly. Add the flour and whisk constantly for about a minute to form a smooth paste called a roux. This Step by Step process is what thickens your cream sauce and gives it that silky restaurant-style texture. Don’t rush this part—let the butter and flour mingle just long enough to lose that raw flour taste but not so long that it browns.

Step 3: Add Milk and Whisk Until Creamy

Now comes the fun part! Slowly pour in the milk while whisking nonstop. This keeps the sauce smooth and lump-free. As you continue stirring, the mixture will start to thicken into a velvety cream base. This is your creamy playground, and the foundation of those dreamy Creamed Potatoes and Peas flavors. Once the sauce coats the back of a spoon, you’re golden. For more creamy dish inspiration, check out my Creamy White Chicken Lasagna Soup—it uses a similar method and delivers that same cozy satisfaction.

Step 4: Season and Bring in the Flavor

When your sauce reaches that perfect consistency, stir in the chicken bouillon. It adds a rich, savory depth that keeps the flavor from falling flat. Season generously with salt and freshly ground pepper. Give it a taste—this is your chance to tweak and make it your own.

Add a bit more salt if it feels flat or another pinch of pepper for a subtle kick. Then pour in the heavy cream, stirring gently until the sauce becomes rich and glossy. If it feels too thick, don’t panic—just splash in a bit of extra milk until it’s silky again. If you enjoy creamy comfort dishes, you might also love my Creamy Tuscan Marry Me Butter Beans, which follows a similar flavor layering technique.

Step 5: Add the Peas and Combine Everything

Now it’s time for the stars to shine—peas and potatoes! Add your cooked potatoes and frozen peas directly into the sauce. If you’re using fresh peas, blanch them in boiling water for about 2 minutes before tossing them in. Gently stir everything together until each potato and pea is lovingly coated in that luscious cream sauce. Don’t stir too aggressively—you don’t want to mash the potatoes. The goal here is a hearty, creamy mixture with visible chunks of potato and pops of green peas throughout.

Step 6: Taste, Adjust, and Serve Warm

Before you serve, take one final taste. This Step by Step moment is crucial because a pinch more seasoning can take the flavor from good to absolutely divine. If the sauce feels too heavy, a splash of milk lightens it up beautifully. Once you’re happy with the flavor, spoon the Creamed Potatoes and Peas into a serving dish and serve warm. It’s the perfect side for any meal—from roasted turkey and chicken to baked ham or even alongside a fresh Fall Harvest Salad for balance.

Step 7: Bonus Tip – Make It Ahead

If you’re prepping for a big dinner or holiday meal, this dish can be made a day in advance. Follow all the steps up to combining the peas and potatoes, then store the mixture in the fridge. When you’re ready to serve, warm it gently on the stove with a splash of milk to bring the creaminess back to life. You’ll have that “just-made” texture without the last-minute rush.

By following these Step by Step directions, you’ll have a dish that’s creamy, comforting, and so satisfying you might just skip the main course. Whether you’re cooking for family, friends, or a cozy night in, this Creamed Potatoes and Peas recipe will make everyone feel right at home.

For more cozy side dishes like this one, try my Crispy Smashed Carrots Bites or Parmesan Garlic Roasted Carrots. They complement this creamy favorite perfectly and round out your meal with fresh, balanced flavor.

What to Serve with Creamed Potatoes and Peas

Creamed Potatoes and Peas is one of those sides that goes with almost anything. For a comforting dinner, try it alongside Garlic Thanksgiving Turkey or Baked Candied Sweet Potatoes. It also complements lighter dishes like Fall Harvest Salad for a balanced plate. If you want to add a little crunch, serve it with crispy baked chicken or pan-seared pork chops. And during the holidays, it’s an unbeatable partner to ham, roast beef, or turkey—bringing creaminess and color to every bite.

Key Tips for Making Creamed Potatoes and Peas

1. Don’t overcook the potatoes. They should be tender but still firm enough to hold their shape in the sauce.
2. Use real butter. Margarine just won’t cut it for that rich, homemade taste.
3. Whisk constantly when making the sauce. This keeps it smooth and lump-free.
4. Adjust the consistency. Too thick? Add milk. Too thin? Let it simmer a minute longer.
5. Taste before serving. A pinch more salt or pepper can make all the difference.

Storage and Reheating Tips for Creamed Potatoes and Peas

Store leftovers in an airtight container in the fridge for up to 4 days. When reheating, warm it on the stove over low heat and add a splash of milk or cream to bring back its silky texture. You can also reheat it in the microwave in 30-second bursts, stirring between intervals. Avoid freezing, as the sauce can separate once thawed. But honestly, this dish is so good, it probably won’t make it to day four anyway!

FAQs

Can I use canned peas? You can, but fresh or frozen peas keep their bright color and sweetness better.
Can I make this dairy-free? Yes! Swap butter for vegan butter, milk for oat milk, and cream for coconut cream.
Can I make this ahead? Absolutely. Prepare it a day ahead, refrigerate, and reheat gently before serving.

Final Thoughts

Creamed Potatoes and Peas is comfort food that never goes out of style. It’s creamy, hearty, and filled with familiar flavors that feel like home. Whether you’re serving it on a busy weeknight or for your Thanksgiving table, this dish brings warmth and simplicity to any meal. For more comforting dishes like this, check out Roasted Autumn Vegetable Pot Pies or Crispy Smashed Carrots Bites on my site. Simple, cozy, and absolutely delicious—this one’s a keeper.

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