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!

A large skillet with creamed potato and peas cooking in it.

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.

Cubed, cooked red potatoes draining in a colander.

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.

Creamy white roux sauce cooking in a skillet.

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.

Cooked red potato bites and green peas added to a white cream sauce in a skillet.

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.

A serving bowl with creamed potatoes and peas, and a spoon in it for serving.

Serve With:

Follow me for more great recipes

Recipe

A large skillet with creamed potato and peas cooking in it.
Prep 10 minutes
Cook 20 minutes
Total 30 minutes
Save Recipe

Ingredients
 
 

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

*If using raw peas, they do need to be boiled or steamed for a minute or two before adding to this recipe. You could add them to the boiling potatoes water during the last 2 minutes. 
Storage Instructions: Keep these creamy potatoes and peas in an airtight container in the fridge for up to 3-4 days. Reheat on the stove and add a splash of milk, if needed.

Nutrition

Calories: 229kcalCarbohydrates: 26gProtein: 6gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 32mgSodium: 129mgPotassium: 575mgFiber: 3gSugar: 5gVitamin A: 599IUVitamin C: 20mgCalcium: 89mgIron: 1mg

Did You Make This Recipe?

Tag @TastesBetterFromScratch on Instagram with #TastesBetterFromScratch!

Follow Me

Get recipe ideas weekly!

*This post contains affiliate links. I love sharing the products I love and use.

I originally shared this recipe March 2017. Updated March 2018 and April 2022.

 

This post contains affiliate links.

Related Posts

Share Recipe

Categories

About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

Leave A Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Comments

  1. 4 stars
    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.

  2. There is visibly a bunch to know about this. I believe you made certain nice points in features also.

  3. 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.

  4. 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🤗

  5. 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!!

  6. 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!!!

  7. 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!

  8. 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!

    1. 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?

      1. 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!

  9. I eat peas with my mashed potatoes, so I think this might be a new recipe to try. I’ve seen this in recipe books, but they never had a picture. Yours shows how tasty it is.

  10. I’ve been trying to get some new ideas for veggie side dishes and this looks perfect!

  11. This is total comfort food for me! We always had this growing up! I’m totally making this sometime this week! Yum!

  12. I have a weird obsession with peas, so I LOVE that you added them to this potato dish. I bet they would be awesome in potato salad too!

  13. Ok, um all of this looks AMAZING, I need to try it all. I never thought of putting peas and potatos together, great idea/recipe. I’ll have to come back and tell you how we liked it!

  14. This is one of my fav dishes growing up! Living in Italy, this isn’t really popular – but I’m making this for dinner (literally – tonight! I’ve been dreaming about peas and potatoes for weeks!)

  15. It was called Peas and Toadies by my grandmother. Also, the potatoes were called New Potatoes. She didn’t include the bullion. It was one of my favorite dishes growing up!