This Creamed Potatoes and Peas recipe is a classic side dish of potatoes and peas in a delicious cream sauce. It’s delicious, easy, and great for any time of year!
Looking for more side dishes? Try my Coconut Rice, Brussels Sprouts Salad, Air Fryer Potato Wedges, or Instant Pot Mashed Potatoes!
Why I love this side dish:
- Easy and Different – if you’re tired of the same old mashed potatoes or rice pilaf, this is such a fun and easy side dish that takes just 30 minutes to make.
- Kid Approved – This is a favorite for all my kids, and always a hit when company is over!
- Classic – this old-fashioned recipe deserves a comeback; it goes great with any main dish!
How to make Creamed Potatoes and Peas:
Cook Potatoes: Wash and cut the potatoes into bite-size pieces. Place them into 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.
Make Cream Sauce: In the same pot, over medium heat, add the butter. Once melted, stir in the flour. Cook for 1 minute, stirring constantly. Slowly stir in the milk, whisking the entire time, until blended and smooth. Cook, stirring, until slightly thickened.
Season and add cream: Add the chicken bouillon 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 season if needed. Add another splash of milk to thin the sauce, if needed.
Add potatoes and peas to the cream sauce and stir everything gently to coat. Serve warm.
To Store, refrigerate leftovers in an airtight container for 3-4 days. Reheat on the stove and add a splash of milk, if needed.
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Creamed Potatoes and Peas
- 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
- 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.
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I originally shared this recipe March 2017. Updated March 2018 and April 2022.
This was good, but holy cow was it thick. I had to add probably a whole additional cup of milk just to make it an actual liquid instead of a flour paste. It probably didn’t need the cream either since it had so much butter. Otherwise, a classic and satisfying dish for sure! I added cubed carrots in with the potatoes and they were a good addition too.
As soon as I noticed this site I went on reddit to share some of the love with them.
There is visibly a bunch to know about this. I believe you made certain nice points in features also.
My grandmother (I’m 71 years young) always made a similar side dish. It’s affectionately known as Grandma B’s Potato Casserole. She used peeled and cubed russet potatoes, frozen peas and carrots and added cheddar cheese to the white sauce. She baked it in a casserole dish until hot and bubbly. I like your version using the unpeeled red potatoes.
Angela, your Grandma’s recipe sounds amazing. Could you please post Grandma B’s Potatoe Casserole?
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