Creamed peas and potatoes is a comforting and cozy side loaded with rich, buttery flavor.
Boiled potatoes are blended with peas and onions and then simmered in a seasoned cream sauce for the perfect holiday or Sunday supper side dish.
We Love to Serve These Creamed Peas and Potatoes Because…
- They are super easy to make and budget-friendly.
- Tasty creamed peas and potatoes are always welcome at potlucks and the holidays.
- Make up a batch or two and serve from a Crockpot or freeze extras for later.
Ingredients
Peas: Fresh, canned, or frozen peas all work in this recipe. Be sure to drain and rinse canned peas and toss frozen peas right into the pot in Step 1, no need to thaw them first.
Potatoes: Use any potato you like, but russets are preferred since their starch content makes the sauce extra creamy. No need to peel the potato if you want a more rustic-looking result. Yukon gold and baby red potatoes will hold their shape better than russets, but you can use both or all if you like.
Sauce: This sauce is all about the heavy cream and loads of butter. For a thicker sauce, blend in some cream cheese in Step 3.
Seasonings: Dill has a light flavor that enhances this dish. Basic salt and pepper make the flavor savory and classic.
Variations
- Feel free to experiment by adding sliced mushrooms, frozen peppers, onions, or any leftover veggies from the fridge.
- Make it a main dish. Add diced ham or sliced summer sausage to creamed peas and potatoes and sprinkle the top with parmesan or cheddar cheese. Bake in a casserole dish until the cheese is melted and bubbly.
How to Make Creamed Peas and Potatoes
Cozy and comforting creamed peas and potatoes will be a new family favorite.
- Boil cubed potatoes until fork tender. Add peas.
- Cook onion in butter until the onions are translucent.
- Slowly stir in heavy cream and cook (recipe below).
- Remove sauce from heat and stir in peas, potatoes, and seasonings.
Shortcut Tips
- Use leftover baked potatoes instead of starting with new potatoes if you have them.
- Prepare creamed peas and potatoes up to two days in advance and keep them covered in the refrigerator until ready to reheat.
Leftovers?
Keep leftover creamed peas and potatoes in a covered container in the refrigerator for up to 5 days. Reheat on the stove or microwave with a little extra cream to loosen the sauce. Freeze portions in zippered bags for up to a month. Refresh with new peas and potatoes if desired.
What To Serve With Creamed Peas and Potatoes
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Creamed Peas and Potatoes
Equipment
Ingredients
- 2 cups cooked russet potatoes diced ½"
- 1 cup heavy cream
- ½ cup frozen peas
- ½ onion diced
- 1 tablespoon butter
- ¼ teaspoon dry dill
- salt & pepper to taste
Instructions
- Cube potatoes and boil for 12-15 minutes or until almost fork tender. Add peas and boil for another 3-5 minutes. Drain and set aside.
- Melt butter in a saucepan, stir in onion and cook until translucent.
- Add heavy cream, bring to a slight boil till thickened and then shut off heat.
- Stir in potatoes, peas and seasonings.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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I don’t know what happened, but I followed the recipe exactly, and the sauce would barely thicken. It turned out rather like soup.
Hi Sherry, you can add in a roux to help thicken the sauce. Hope that helps!