Creamed Peas And Potatoes Recipe

Comforting Sides

Creamed Peas and Potatoes

A silky, buttery side dish that pairs tender peas and baby potatoes with a luxe cream sauce, perfect for weeknight dinners or Sunday roasts.

From the very first whiff of butter and onions melting in the pan, you know this creamed peas and potatoes is going to be pure comfort, with peas that taste sweet and potatoes so tender they practically melt on your fork.

I love making this when spring peas are at their sweetest or when I need a cozy weeknight side that feels special without any fuss.

It is one of those recipes that always reminds me of family dinners, and it quickly becomes a reliable staple you want on your table again and again.

Recipe at a Glance

⏱Prep Time10 mins

🔥Cook Time25 mins

🕐Total Time35 mins

🍰Servings4 servings

🇺🇸CuisineAmerican

🔢Calories~260 per serving

Ingredients

1 pound baby potatoes, halved if larger than bite sized

2 cups fresh peas, thawed if frozen

2 tablespoons unsalted butter

1 small onion, finely chopped

2 cloves garlic, minced

1/3 cup heavy cream

1 cup chicken or vegetable broth

1/2 cup grated Parmesan cheese

2 tablespoons all purpose flour

Salt and freshly ground black pepper to taste

1/4 teaspoon fresh thyme leaves or 1/2 teaspoon dried

1 bay leaf

Substitutions & Variations

★Use vegetable broth instead of chicken broth for a vegetarian version.

★Swap heavy cream with whole milk for a lighter option, or with half and half for a nice balance.

★If you do not have Parmesan, try Gruyere or another nutty hard cheese.

★Replace thyme with parsley or chives for a different herbal note.

Step-by-Step Instructions

1

Prep the potatoes and peas

Rinse the baby potatoes and halve any that are larger than a couple of bites. If using frozen peas, thaw them in a colander and pat dry.

2

Cook the potatoes in salted water

Place the potatoes in a pot, cover with cold salted water, bring to a simmer, and cook until just tender, about 8 to 10 minutes. Drain well.

3

Sauté the aromatics

In a wide skillet, melt the butter over medium heat. Add the chopped onion and cook, stirring often, until soft and translucent, about 3 to 4 minutes. Stir in the minced garlic and cook for another minute.

4

Sprinkle in the flour and cook briefly

Sprinkle the flour over the onions, stir to coat, and cook for 1 to 2 minutes to remove the raw flour taste.

5

Deglaze and simmer with broth

Pour in the broth while scraping up any browned bits from the bottom of the pan. Add the bay leaf, thyme, and drained potatoes, then bring to a simmer and let it bubble gently until the sauce begins to thicken, about 3 to 5 minutes.

6

Stir in the peas and cream

Add the peas and heavy cream, season with salt and pepper, and simmer until the peas are bright green and just tender, about 3 to 5 minutes.

7

Finish with cheese

Stir in the Parmesan cheese until melted and the sauce looks glossy and smooth. Taste and adjust seasoning with salt and pepper if needed.

8

Rest briefly before serving

Let the creamed peas and potatoes sit off the heat for a few minutes so the sauce thickens slightly and flavors meld.

9

Check consistency and adjust

If the sauce seems too thick, add a splash more broth or water. If you prefer it richer, stir in a little more butter or cream before serving.

10

Serve right away

Transfer to a warmed bowl or shallow dish and garnish with an extra pinch of pepper or a tiny sprinkle of fresh herbs if you like.

Pro Baker Tips

✓For extra flavor, use homemade or high quality store bought broth.

✓Do not boil the cream hard after adding it, or it may curdle; keep the heat at a gentle simmer.

✓If you like a thicker sauce, whisk in a slurry of 1 tablespoon flour mixed with 2 tablespoons cold water and simmer until it reaches your desired consistency.

Storage & Serving Notes

◆Cool leftovers quickly and store in an airtight container in the refrigerator for up to 3 days.

◆Reheat gently on the stovetop over low heat, adding a splash of broth or milk to loosen the sauce.

Serving Suggestions

This dish is best enjoyed right from the stove, pairing beautifully with simple mains.

›Classic roast chicken

›Grilled salmon

›Steak

›A crusty loaf of bread for mopping up every last drop

Frequently Asked Questions

Can I use frozen peas without thawing first?

Yes, you can, but add them straight from frozen and simmer a little longer, and be sure to pat off any excess ice or water so the sauce stays smooth.

Why is my sauce grainy or curdled?

This often happens if the cream gets too hot or cold too quickly. Avoid boiling, and gradually warm the cream before adding it to the pan, and off the heat when stirring in cheese.

Can I make this ahead for a dinner party?

You can cook it a day ahead and gently reheat, adding a splash of broth while warming to refresh the silky texture.

Is there a gluten free option?

Yes, swap the all purpose flour for a gluten free all purpose flour or cornstarch slurry and use a gluten free certified broth.

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Go Make It!

This creamed peas and potatoes is the kind of side dish that makes weeknights feel a little more special, so go ahead, give it a try and enjoy the buttery, creamy goodness on your table tonight.