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.
Serve With:
- Marinated Flank Steak
- Roasted Rack of Lamb
- Marinated Grilled Chicken
- Baked Salmon
- Baked Ham
- Seared Scallops
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Recipe
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.
Notes
Nutrition
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I originally shared this recipe March 2017. Updated March 2018 and April 2022.
This post contains affiliate links.
Best replica of this recipe ALL my grandma’s used to make! Even people who hate peas love this. They also often added some frozen pearl onions to the mix🤗
Just want to say,
Made this today, was really good, served with honey mustard salmon.
GREAT RECIPE!
Add some fresh dill weed and lemon zest. So good.
Growing up on an Idaho potato farm, we had this often. It was always a favorite of my handicapped sister. She stays with me in the winter months and I just sent her back yesterday. She called me today with her bowling scores and I asked what she was having for lunch. Yes, she told me they made her creamed peas and potatoes…in a bowling alley of all places. They have her spoiled! Oatmeal cake I make quite often. Still a favorite of mine! Old recipes are the best!!
The Creamy Potatoes and Peas sounds delish. I made it and it tasted a bit bland. I added a squirt of Sriracha and it’s perfect!!!
My favorite grandma used to make creamed new potatoes and peas. (She always called red potatoes ‘new’ potatoes.) It was one of my favorite dishes – so simple and comforting and it complements many different meals. She passed away fourteen years ago now. Whenever I make this for my family, I think of her fondly. I love these old-fashioned recipes!
Lauren, I love it when people make their Grandma’s recipes! And this potatoes and peas can be a main dish or a side. So delicious!
YUM! Pinned!
Please tell me what is boullion “paste”? Can I make it from my chicken granules or must I buy a jar or whatever of it?
You can find bouillon paste in the grocery store in the same area you buy chicken bouillon. You can also use regular chicken bouillon granules in this recipe!
Linda, I wondered the same thing. Bouillon paste? Thanks for asking.
Oh wow, all of these dishes look declicious! Now I’m starving…LOL!