Creamed Peas And Potatoes
These creamed peas and potatoes are a savory take on the classic side dish, made with tender potatoes and sweet peas in a thick garlic cream sauce. I recommend Yukon Gold or red potatoes because they hold their shape well once diced and boiled, then coat them in a sauce made with butter, fresh garlic, flour, whole milk, and heavy cream.
Traditional versions can lean sweeter, but I made this one specifically savory. The fresh garlic is noticeable in the finished sauce, while the heavy cream added at the end gives it a richer texture without exposing the dairy to more heat than necessary.
How to Make Creamed Peas and Potatoes
- Prep the potatoes and peas. Dice the Yukon Gold or red potatoes into even pieces. You can leave the skins on or peel them. Thaw the frozen peas before starting.
- Cook the potatoes. Add the potatoes to a pot of cold water with 2 teaspoons salt. Bring to a boil, then cook for about 15–20 minutes, or until the potatoes are fork tender. Drain them well.
- Cook the garlic. In the same pot or another large saucepan, melt the butter over medium heat. Add the minced garlic and cook until fragrant and lightly golden.
- Add the flour. Stir the flour into the butter and garlic and cook for about 30 seconds to 1 minute, just long enough to remove the raw flour taste without browning the roux.
- Gradually add the milk. Slowly pour in the whole milk while whisking so the sauce stays smooth.
- Bring the sauce to a light simmer. Let the milk mixture gently simmer and begin to thicken. Avoid bringing it to a hard boil.
- Add the peas and potatoes. Stir in the thawed peas and drained potatoes, then let everything simmer gently for about 5 minutes so the peas heat through and the sauce coats the vegetables.
- Finish with heavy cream. Stir in the heavy cream near the end of cooking and heat it through without boiling.
- Season and serve. Remove from the heat, then add salt and black pepper to taste.
Tips for the Best Creamed Peas and Potatoes
- Use Yukon Gold or red potatoes. I recommend both because they hold their shape well after boiling and work well in the cream sauce.
- Start the potatoes in cold salted water. The 2 teaspoons of salt season the potatoes while they cook instead of relying entirely on the cream sauce for flavor.
- Keep the dairy at a gentle simmer. Avoid a hard boil once the milk is added because high heat can cause the milk to curdle.
- Frozen peas are the easiest option. Thaw them first, then let them heat through in the sauce. I’ve also used canned peas—rinse and drain them first—and fresh peas, which need a little more cooking time.
- Season at the end if you’re unsure. The potatoes are already cooked in salted water, so taste the finished cream sauce before deciding how much additional salt and black pepper it needs.
Frequently Asked Questions (FAQs)
Can I use fresh or canned peas for creamed peas and potatoes?
Yes. I’ve made this with frozen, fresh, and canned peas. Frozen peas are the easiest because they only need to be thawed and heated through in the cream sauce. Rinse and drain canned peas before adding them, while fresh peas will need a little more cooking time.
What kind of potatoes should I use?
I recommend Yukon Gold or red potatoes because they hold their shape well after boiling and work nicely in the cream sauce.
Do I need to peel the potatoes?
No. You can leave the skins on or peel the potatoes before dicing them.
Are creamed peas and potatoes supposed to be sweet?
Some traditional versions are sweeter and include a little sugar. This version is deliberately savory, with fresh garlic and black pepper in the cream sauce. For a sweeter version: Leave out the garlic and add 1–2 teaspoons of granulated sugar to taste. That amount is based on the sweeter creamed peas recipe I’ve made before.
How do you thicken creamed peas and potatoes?
The sauce starts with butter and flour, then whole milk is gradually whisked in and brought to a gentle simmer. Heavy cream added near the end makes the finished sauce even richer and thicker.
What to Serve with Creamed Peas and Potatoes
- Crockpot Sirloin Tip Roast – Tender beef and savory juices pair well with the creamy potatoes and peas.
- Baked Turkey Wings – Roasted turkey wings make a hearty main dish alongside the rich garlic cream sauce.
- Smothered Chicken Wings – Savory chicken and gravy work well with the tender potatoes and sweet peas.
More Creamy Vegetable and Potato Recipes
- Creamed Peas – Sweet peas cooked in a creamy sauce for an easy comfort-food side.
- Creamed Cabbage – Tender cabbage cooked in a rich, creamy sauce for another comforting vegetable side dish.
- Stewed Potatoes – Tender potatoes simmered until soft with a thick, comforting sauce.
- Green Beans and Potatoes – Potatoes and green beans cooked together for a simple homestyle side.
- Smothered Potatoes – Sliced potatoes and onions cooked with bacon and chicken stock until fork tender with a thick, gravy-like coating.
Creamed Peas And Potatoes
Ingredients
- 12 ounce peas thawed
- 1 pound potatoes chopped
- 2-3 cloves garlic minced or pressed
- 4 tablespoon butter
- 2 tablespoon all-purpose flour
- 2 cup whole milk
- 1/2 cup heavy cream
- salt & pepper to taste
Instructions
- Dice the potatoes into even pieces. Peel them if desired. Thaw the frozen peas.
- Add the potatoes to a pot of cold water with 2 teaspoons salt. Bring to a boil and cook for about 15–20 minutes, or until fork tender. Drain well.
- Melt the butter in a large pot or saucepan over medium heat.
- Add the garlic and cook until fragrant and lightly golden.
- Stir in the flour and cook for about 30 seconds to 1 minute, just long enough to remove the raw flour taste.
- Gradually pour in the whole milk while whisking.
- Bring the sauce to a gentle simmer and allow it to begin thickening. Do not bring it to a hard boil.
- Add the drained potatoes and thawed peas.
- Simmer gently for about 5 minutes, or until the peas are heated through and the sauce coats the vegetables.
- Stir in the heavy cream and heat through without boiling.
- Remove from the heat, then season with salt and black pepper to taste.
Notes
- Yukon Gold or red potatoes work well because they hold their shape after boiling.
- Frozen peas are the easiest option, but canned and fresh peas have also been tested.
- If using canned peas, rinse and drain them first.
- Fresh peas need a little more cooking time.
- For a sweeter traditional-style version, omit the garlic and add 1–2 teaspoons granulated sugar, adjusting to taste.
- Keep the dairy at a gentle simmer rather than a hard boil.