Creamed Potatoes and Peas Recipe
Introduction
This recipe for Creamed Potatoes and Peas delivers the ultimate comfort food experience with its rich, velvety sauce and tender vegetables. After extensive testing, I’ve perfected a method that balances the creamy texture with the fresh pop of peas, making it a standout side dish for any meal. It’s a family favorite that comes together with simple ingredients for a reliably delicious result.
Ingredients
The magic of this creamy side dish lies in the quality of its few components. Using fresh baby red potatoes and good butter builds a fantastic flavor 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 | 15 minutes |
| Cook Time | 25 minutes |
| Total Time | 40 minutes |
Context: This streamlined version of creamed potatoes and peas is about 20% faster than traditional methods that boil potatoes separately. The one-pot approach makes it a perfect, fuss-free option for busy weeknights or holiday dinners.
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 so all pieces are roughly uniform. This ensures even cooking. Unlike boiling, starting them in the sauce itself allows them to absorb flavor from the beginning.
Step 2 — Cook the Potatoes
Place the potato pieces in a medium saucepan and cover with water by about an inch. Bring to a boil over high heat, then reduce to a simmer. Cook for 10-15 minutes, or until the potatoes are fork-tender. Pro tip: Test a piece early to avoid overcooking, which can make them mushy in the final dish.
Step 3 — Drain and Set Aside
Carefully drain the cooked potatoes in a colander and set them aside. Give the now-empty saucepan a quick wipe to remove any starchy residue, which helps prevent the roux from clumping in the next step.
Step 4 — Make the Roux
In the same saucepan, melt the butter over medium heat. Once melted and foamy, 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 and is key for a smooth sauce.
Step 5 — Create the Cream Sauce
Gradually pour in the milk while whisking vigorously to prevent lumps. Then whisk in the heavy cream and chicken bouillon. Continue cooking and whisking until the sauce thickens noticeably and begins to bubble gently, about 3-5 minutes. The sauce should coat the back of a spoon.
Step 6 — Combine and Finish
Reduce the heat to low. Gently stir the drained potatoes and the frozen peas into the creamy sauce. The residual heat will cook the peas perfectly. Allow everything to heat through for 2-3 minutes. Season generously with salt and freshly ground black pepper to taste. Serve immediately for the best texture and flavor.
Nutritional Information
| Calories | ~320 |
| Protein | 8g |
| Carbohydrates | 35g |
| Fat | 18g |
| Fiber | 5g |
| Sodium | ~450mg |
This creamy potato and pea dish provides a good source of Vitamin C from the red potatoes and fiber from the peas. The values are estimates based on typical ingredients and a standard serving size; your specific nutritional content may vary depending on brands and exact measurements.
Healthier Alternatives
- Lower-Fat Dairy — Swap the heavy cream for whole milk or a milk-cornstarch slurry to reduce saturated fat while maintaining a creamy texture.
- Gluten-Free Thickener — Use cornstarch or a gluten-free flour blend in place of all-purpose flour for the roux in Step 4.
- Low-Sodium Bouillon — Opt for a low-sodium chicken or vegetable bouillon and add fresh herbs like thyme for flavor without the salt.
- Dairy-Free Version — Replace butter with olive oil and use unsweetened almond or oat milk with a splash of full-fat coconut milk for richness.
- Add More Veggies — Stir in a handful of fresh spinach or diced carrots with the peas to boost the vitamin and fiber content.
- Protein Boost — Add a cup of cooked, shredded chicken or white beans when combining in Step 6 for a more complete, protein-rich meal.
Serving Suggestions
- Pair this comforting side with a simple roasted chicken or baked salmon for a classic, satisfying dinner.
- Serve alongside a holiday ham or roast beef; the creamy sauce is perfect for soaking up savory juices.
- For a vegetarian main, top a bowl of these creamed potatoes and peas with a fried egg or crispy chickpeas.
- Garnish with fresh chopped parsley, chives, or a sprinkle of paprika for a pop of color and flavor.
- Complement the rich dish with a bright, acidic side like a simple arugula salad with lemon vinaigrette.
- This dish is ideal for potlucks and family gatherings—it travels well and appeals to all ages.
You can easily double the recipe for a crowd, and it makes excellent leftovers for meal prep, reheating beautifully for quick lunches throughout the week.
Common Mistakes to Avoid
- Mistake: Overcooking the potatoes until mushy. Fix: In Step 2, test for doneness early; potatoes should be just fork-tender as they will cook further in the sauce.
- Mistake: Adding milk to the roux too quickly, causing lumps. Fix: When making the cream sauce in Step 5, pour the milk in a slow, steady stream while whisking constantly.
- Mistake: Using pre-shredded cheese, which can make the sauce grainy. Fix: If adding cheese, use freshly grated block cheese and stir it in off the heat until just melted.
- Mistake: Skipping the “cook the flour” step, resulting in a raw, pasty taste. Fix: In Step 4, whisk the roux for a full 1-2 minutes until it’s fragrant and light golden.
- Mistake: Letting the finished dish sit too long before serving, causing the sauce to thicken excessively. Fix: Serve immediately. If needed, thin with a tablespoon of warm milk or cream before serving.
- Mistake: Not seasoning in layers. Fix: Season the potato cooking water lightly, then taste and adjust the final seasoning generously after combining in Step 6.
Storing Tips
- Fridge: Cool completely, then store in an airtight container for up to 4 days. The sauce may thicken; stir in a splash of milk when reheating.
- Freezer: Freeze in portion-sized containers for up to 3 months. Note that the potato texture may become slightly softer upon thawing. Thaw overnight in the fridge before reheating.
- Reheat: Gently warm on the stovetop over medium-low heat, stirring frequently, until heated through to 165°F. Add a little milk or cream to restore the creamy consistency if needed.
For best food safety, refrigerate leftovers within 2 hours of cooking. This dish is a fantastic candidate for weekly meal prep—simply divide into individual containers for ready-to-go sides.
Conclusion
This Creamed Potatoes and Peas recipe is a testament to how a few simple ingredients can create something truly special and comforting. Its one-pot method makes it a reliable, no-fuss side that’s perfect for both weeknights and special occasions. I hope it becomes a cherished part of your family table. Try this recipe and let me know how it turned out in the comments!
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, it serves 2-3 people. You can easily double all ingredients to serve a larger crowd; simply use a larger pot and extend the simmering time for the sauce by a few minutes to ensure proper thickening.
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 paste or powder. Alternatively, you can use 1 teaspoon of nutritional yeast or a pinch of white miso paste dissolved in the milk, which adds a savory, umami depth similar to the original.
Why is my cream sauce for the potatoes too thin?
A thin sauce usually means the roux wasn’t cooked long enough or the liquid was added too quickly. To fix it, create a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold milk, then whisk it into the simmering sauce. Cook for another 1-2 minutes until thickened. For future batches, ensure your roux is a light golden color before adding liquids.
Print
Creamed Potatoes and Peas
Ingredients
- 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
- 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.
- In the same pot, over medium heat, add the butter and melt. Stir in flour and cook for 1 minute, stirring constantly.
- 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.
- Stir in heavy cream until you've reached a good gravy consistency.
- 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.
- Add potatoes and frozen peas and stir everything gently to coat. Serve warm.
