Creamed Potatoes and Peas: A Classic, Comforting Side Dish with Homestyle Charm

Why You’ll Love This Recipe

It’s simple, budget-friendly, hearty, family-approved, and wonderfully creamy. The peas add sweetness and color, making the dish feel both comforting and fresh. It comes together quickly with minimal ingredients, yet tastes like something lovingly made from scratch.

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Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Potatoes (Yukon Gold or Russet)
Provide a tender, creamy base and absorb the sauce beautifully.

Peas (fresh or frozen)
Add sweetness, color, and soft texture that pairs perfectly with potatoes.

Butter
Forms the foundation of the sauce and adds rich, comforting flavor.

Flour
Thickens the cream sauce so it clings to the potatoes.

Milk or half-and-half
Creates a smooth, velvety sauce—use half-and-half for extra richness.

Garlic or onion powder (optional)
Enhances the flavor while keeping the dish simple.

Salt and black pepper
Season the potatoes and sauce to bring out their full flavor.

Fresh parsley
Adds color and a bright finish.

Directions

Start by peeling and dicing the potatoes into even-sized cubes. Place them in a pot, cover with salted water, and simmer until tender when pierced with a fork. Add the peas during the last few minutes of cooking, especially if using fresh peas. Drain the potatoes and peas and set aside.

In the same pot, melt butter over medium heat. Stir in the flour to form a smooth roux and cook briefly to remove any raw flour taste. Gradually whisk in the milk or half-and-half until the sauce thickens into a smooth, creamy consistency. Season with salt, pepper, and optional garlic or onion powder.

Gently fold the cooked potatoes and peas into the cream sauce, stirring carefully to avoid breaking the potatoes. Allow everything to heat through. Taste and adjust seasoning if necessary. Finish with a sprinkle of chopped parsley before serving warm.

Essential Equipment

Must-Have Tools to Get Rolling

Here’s what you’ll want to have on hand:

Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.

Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.

large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.

Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.

Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.

Cutting board – For prepping cabbage leaves and rolling them like a pro.

9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.

knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.

Servings and timing

Serves 4–6
Preparation time: 10 minutes
Cooking time: 15–20 minutes
Total time: about 30 minutes

Storage/reheating

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop with a splash of milk to loosen the sauce. This dish can be frozen, but the texture of the potatoes may soften; stir well after reheating.

Variations and Customizations

Cheddar-Creamed Potatoes and Peas
Stir in shredded cheddar for a richer, cheesier version.

Bacon & Chive Upgrade
Add crisp bacon pieces and chopped chives for savory contrast.

Herbed Cream Sauce
Stir in thyme, dill, or rosemary for aromatic depth.

Lightened Version
Use part milk and part broth to create a lighter sauce.

Creamed Potatoes with Ham
Add diced cooked ham for a hearty and filling side.

Garlic Butter Version
Use fresh minced garlic sautéed in butter before making the roux.

Creamed Red Potatoes
Use unpeeled red potatoes for rustic texture and color.

Parmesan Finish
Add grated Parmesan for a salty, nutty finish.

Peas & Carrots Mix
Stir in diced cooked carrots for added sweetness and color.

Holiday Twist
Add nutmeg for a classic, comforting holiday aroma.

FAQs

Can I use frozen peas?

Yes, they work beautifully and require only a short cooking time.

What potatoes are best?

Yukon Golds hold their shape well and offer a creamy texture.

Can I use heavy cream?

Yes, but the sauce will be much richer; thin with milk if needed.

Why is my sauce lumpy?

Add milk slowly while whisking continuously to avoid lumps.

Can I prep this ahead?

Yes, it reheats well with a splash of milk to loosen the sauce.

Can I add protein?

Ham, bacon, or leftover chicken all work nicely.

Are fresh peas better than frozen?

Fresh peas taste brighter, but frozen peas are convenient and delicious.

How thick should the sauce be?

It should coat the spoon lightly—add milk if too thick.

Can I skip the flour?

You can, but the sauce will not thicken; use cornstarch as an alternative.

Can I make it dairy-free?

Use vegan butter and unsweetened almond or oat milk, though texture may vary.

Conclusion

Creamed Potatoes and Peas is a timeless, comforting dish that combines velvety potatoes, sweet peas, and a rich cream sauce into a satisfying side that complements nearly any meal. With its nostalgic flavor and simple preparation, it’s perfect for weeknight dinners, holiday gatherings, or moments when you simply crave something warm and homemade. This recipe proves that humble ingredients can create extraordinary comfort.

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