Creamed Potatoes and Peas Recipe

Introduction

This recipe for Creamed Potatoes and Peas delivers a comforting, creamy side dish that’s both elegant and easy to make. I’ve perfected this version over years of testing to ensure a velvety sauce that clings perfectly to tender baby red potatoes and sweet peas. It’s a family-favorite recipe that brings a touch of homemade luxury to any dinner table.

Ingredients

The magic of this creamy dish lies in simple, quality ingredients. Using fresh baby red potatoes and good butter creates a rich, satisfying foundation for the silky sauce.

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

Timing

Prep Time	10 minutes
Cook Time	20 minutes
Total Time	30 minutes

Context: This streamlined method gets creamy red potatoes and peas on the table in about 30 minutes, making it a perfect, quick side for busy weeknights. The total time is roughly 25% faster than traditional stovetop methods that require separate boiling and sauce-making.

Step-by-Step Instructions

Step 1 — Prepare the Potatoes

Wash the baby red potatoes thoroughly. If they are larger than bite-sized, cut them into halves or quarters for even cooking. The goal is uniform pieces so they all become tender at the same time.

Step 2 — Cook Potatoes and Peas

Place the potatoes in a pot and cover with cold, salted water. Bring to a boil, then reduce heat and simmer for 10-15 minutes, or until fork-tender. In the last 2-3 minutes of cooking, add the frozen peas to the pot to thaw and warm through. (Pro tip: Adding peas at the end preserves their bright green color and prevents them from becoming mushy). Drain the potatoes and peas and set aside.

Step 3 — Make the Roux

In the same pot (no need to wash it), melt the butter over medium heat. Once melted and bubbling, whisk in the all-purpose flour. Cook this roux, whisking constantly, for about 1-2 minutes until it turns a light golden color and smells nutty. This step cooks out the raw flour taste, which is crucial for a smooth gravy.

Step 4 — Create the Cream Sauce

Step 5 — Thicken and Season the Sauce

Continue to cook the sauce over medium heat, whisking frequently, until it thickens enough to coat the back of a spoon, about 3-5 minutes. Stir in the chicken bouillon, which adds a savory depth of flavor. Season generously with salt and freshly ground black pepper to taste.

Step 6 — Combine and Serve

Add the drained potatoes and peas back into the pot with the creamy sauce. Gently fold everything together until the vegetables are evenly coated. Let it warm through for a minute. Serve your creamed potatoes and peas immediately while hot and creamy.

Nutritional Information

Calories	~280
Protein	7g
Carbohydrates	32g
Fat	15g
Fiber	4g
Sodium	~350mg

This creamy potato and pea dish provides a good source of fiber and Vitamin C from the red potatoes and peas. The values are estimates based on typical ingredients and a standard serving size; your specific nutrition may vary.

Healthier Alternatives

• Use Greek Yogurt — Replace half the heavy cream with plain Greek yogurt for a protein boost and tangy flavor.
• Swap for Cauliflower — Substitute half the potatoes with cauliflower florets for a lower-carb version that still soaks up the creamy sauce.
• Opt for Olive Oil — Use a high-quality olive oil instead of butter for a dairy-free, heart-healthy fat.
• Try Gluten-Free Flour — A 1:1 gluten-free flour blend works perfectly in the roux for a celiac-friendly dish.
• Choose Low-Sodium Bouillon — This simple swap reduces sodium by up to 40% without sacrificing savory depth.
• Incorporate Fresh Herbs — Stir in a handful of fresh dill or chives at the end to add vibrant flavor without extra calories.

Serving Suggestions

• Pair this creamy side with a simple pan-seared chicken breast or baked salmon for a complete, comforting meal.
• Serve alongside a holiday roast or ham; its elegant creaminess makes it perfect for Easter or Christmas dinners.
• For a vegetarian feast, combine it with a hearty lentil loaf or stuffed portobello mushrooms.
• Garnish with a sprinkle of smoked paprika or crispy fried onions for added texture and visual appeal.
• Complement the rich flavors with a crisp, acidic side like a simple arugula salad with lemon vinaigrette.
• A light, citrusy white wine like Sauvignon Blanc or a sparkling water with lemon makes a refreshing beverage pairing.

This dish is wonderfully versatile for meal prep—double the batch for easy weekday sides, or make it the star of a cozy, seasonal comfort food plate.

Common Mistakes to Avoid

• Mistake: Overcooking the peas until they turn gray and mushy. Fix: Add frozen peas only in the last 2-3 minutes of boiling, as directed in Step 2, to preserve color and texture.
• Mistake: Not cooking the roux long enough, resulting in a raw, floury taste in the sauce. Fix: Whisk constantly for a full 1-2 minutes until fragrant and light golden, as emphasized in Step 3.
• Mistake: Adding cold milk directly to the hot roux, which can cause lumps. Fix: Use room temperature or slightly warmed milk and add it in a slow, steady stream while whisking vigorously.
• Mistake: Underseasoning the sauce, making it taste bland. Fix: Season in layers—salt the potato water, season the sauce well, and always do a final taste test before serving.
• Mistake: Letting the finished dish sit too long before serving, causing the sauce to thicken excessively. Fix: Serve your creamed potatoes and peas immediately. If needed, loosen the sauce with a splash of warm milk or broth.
• Mistake: Cutting potato pieces unevenly, leading to some being undercooked and others overcooked. Fix: Aim for uniform, bite-sized pieces as described in Step 1 for perfect, tender results every time.

Storing Tips

• Fridge: Cool completely and store in an airtight container for up to 4 days. The potatoes will absorb some sauce, but it remains delicious.
• Freezer: Freezing is not recommended for this dairy-based cream sauce, as it can separate and become grainy upon thawing, compromising the velvety texture.
• Reheat: Gently warm in a saucepan over low heat, adding a tablespoon or two of milk or broth to refresh the creamy consistency. Stir frequently to prevent sticking. For food safety, ensure it reaches an internal temperature of 165°F.

For best quality, enjoy this homemade creamed potatoes and peas fresh. If meal prepping, store the components separately—keep the cooked potatoes and peas in one container and the cream sauce in another, combining them gently when reheating.

Conclusion

This Creamed Potatoes and Peas recipe is the ultimate make-ahead comfort food, perfect for both casual family dinners and elegant holiday spreads. Its creamy, velvety texture is a testament to simple, quality ingredients prepared with care. For another easy, creamy side, try this Garlic Parmesan Orzo Pasta Recipe Easy. I hope this becomes a staple in your kitchen—please share your results in the comments below!

Frequently Asked Questions

How many servings does this creamed potatoes and peas recipe make?

This recipe yields about 4 generous side-dish servings. For a main course or to serve a larger crowd, you can easily double all ingredients. According to standard recipe scaling, use a larger pot to ensure even cooking if you double the batch.

What can I use instead of chicken bouillon for a vegetarian version?

For a vegetarian creamed potatoes and peas, substitute the chicken bouillon with an equal amount of vegetable bouillon or 1 teaspoon of white miso paste. I’ve tested both options; miso paste adds a wonderful umami depth, while vegetable bouillon keeps the flavor profile classic. Stir it into the sauce just as you would the original ingredient.

Why is my cream sauce for the potatoes too thin and won’t thicken?

A thin sauce is usually caused by insufficient cooking time after adding the milk. The flour in the roux needs a sustained simmer to reach its full thickening power. The solution is to continue cooking over medium heat, stirring constantly, for a full 3-5 minutes until it coats the back of a spoon. If it’s still too thin, create a quick slurry by mixing 1 teaspoon of cornstarch with 1 tablespoon of cold water and whisk it into the simmering sauce.

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Creamed Potatoes and Peas

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• Author: Dorothy Miler

Ingredients

Scale 1x2x3x

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

Instructions

1. Wash and cut the potatoes into bite-size pieces. Add to a pot of boiling water and cook until fork tender, about 5-8 minutes. Be careful not to over-cook them–you don't want them to be too soft. Drain into a colander and set aside.
2. In the same pot, over medium heat, add the butter and melt. Stir in flour and cook for 1 minute, stirring constantly.
3. Slowly stir in milk, whisking the entire time, until blended and smooth. Cook, stirring, until slightly thickened. Add the chicken bullion paste and season with pepper and a little bit of salt.
4. Stir in heavy cream until you've reached a good gravy consistency.
5. Taste the sauce, and add more salt, pepper or bullion paste, as needed to reach a great flavor. Add another splash of milk, if needed, to thin the mixture.
6. Add potatoes and frozen peas and stir everything gently to coat. Serve warm.