Creamed Potatoes and Peas


There’s something heartwarming about dishing into comfort food classics that evoke childhood memories and simpler times. Creamed potatoes and peas fit the bill perfectly, marrying the earthy flavors of tender potatoes with the sweet burst of peas, all swathed in a velvety, rich cream sauce. Today, we’re diving deep into this classic dish, making it from scratch, and ensuring every bite transports you back to those cozy family dinners.

A Step-by-Step Guide to Creamed Potatoes and Peas Perfection

  1. Preparing the Potatoes: Begin by thoroughly washing your potatoes. Cutting them into bite-sized pieces ensures they cook evenly. Immerse them in boiling water, letting them dance and tumble for about 5 to 8 minutes, until they yield easily to a fork’s prod. A word of caution: be attentive! You’re aiming for tenderness, not mushiness. Once done, drain them well.
  2. Creating the Creamy Dream: Now, the magic happens in that very pot. Over medium heat, let the butter melt into a golden pool. Next, usher in the flour, stirring with gusto for a minute. As they get to know each other, pour in the milk in a slow stream, all the while whisking with commitment. The result? A beautifully blended and smooth mixture that thickens slightly upon cooking.
  3. Seasoning to Perfection: Elevate this sauce with chicken bouillon paste. Introduce some black pepper and a modest amount of salt, stirring well. Now, the pièce de résistance – the heavy cream. As you blend it in, you’re seeking a luscious gravy consistency. The secret lies in tasting as you go, ensuring the seasoning sings to your palate. If your sauce feels too thick, a dash of milk will get it right.
  4. The Grand Finale: Gently fold in your boiled potatoes and vibrant peas. Ensure every morsel is generously coated in your homemade cream sauce. Once done, serve it up piping hot and watch it disappear!

Storing Tips:

Should you have the strength of will to resist devouring the entire dish, you can safely refrigerate your creamed potatoes and peas in an airtight container for a good 3-4 days. When the craving strikes again, gently reheat on the stove, adding a touch of milk to regain that perfect consistency.

Closing Thoughts:

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In a world that’s constantly changing and rushing, dishes like creamed potatoes and peas remind us of the joys of slowing down, savoring our meals, and cherishing every bite. Whether it’s a regular weekday or a special occasion, this dish promises comfort, warmth, and pure gastronomic joy. And remember, while this guide provides a structured approach, cooking is an art. Feel free to make this dish your own and let your culinary spirit shine!

Creamed Potatoes and Peas

Dive into this comforting classic, where tender potatoes meet sweet peas, all enveloped in a rich, velvety cream sauce. Perfect for cozy dinners and cherished memories.
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Course: Side Dish
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 5


  • 1 pound petite red potatoes
  • 1 cup garden peas frozen or fresh – see tip below
  • 4 tablespoons golden butter
  • 1/4 cup white flour
  • 1 cup whole milk
  • 1/4 cup whipping cream or half and half
  • 1 teaspoon savory chicken bouillon
  • Sea salt and cracked black pepper adjusted to your liking


  • Begin by giving the red potatoes a gentle wash. Carve them into appetizing bite-sized morsels. Plunge these pieces into bubbling water, letting them simmer until they achieve that just-right tenderness, around 5-8 minutes. A word of wisdom: aim for soft but not mushy. Once they’ve reached perfection, drain and set them aside for their grand entrance later.
  • Using the same pot, embrace the warmth of medium heat. Let the butter unfurl, its aroma tickling your senses. Now, introduce the flour, whisking them into a harmonious blend for about a minute.
  • As this blend cooks, pour in the milk in a gentle stream, constantly stirring to ensure a silky smooth union. Allow this to thicken slightly to form the base of your sauce.
  • Immerse the sauce with the essence of chicken bouillon. Season this concoction with the zest of cracked black pepper and a sprinkle of sea salt.
  • As you mix in the whipping cream, you’re aiming for the richness of a classic gravy. Adjust the flavors by tasting. Too thick? A splash more milk will find the balance.
  • Welcome back the boiled potatoes and peas, folding them into the sauce ensuring they are bathed in creamy goodness. Serve immediately, and watch the bowls empty!


Fresh peas bring a burst of the garden to the dish. If using, consider a brief blanching before adding to the pot.


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