Creamed Peas and Potatoes

 

Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Intensity level: ★☆☆☆☆ (Very Easy – minimal chopping, basic stove skills)

Servings: 6 (as a side)
Recipe type: Side Dish
Cuisine: American / Farmhouse

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Ingredients

• 1.5 lbs (680g) baby Yukon Gold or red potatoes (cut into 1-inch pieces if larger than a golf ball)

• 2 tbsp unsalted butter

• 1 small yellow onion, finely diced (about ½ cup)

• 2 cloves garlic, minced

• 3 tbsp all-purpose flour

• 1½ cups whole milk or half-and-half (warmed)

• 1 cup low-sodium vegetable or chicken broth

• 2 cups frozen sweet peas (no need to thaw)

• ½ cup heavy cream

• 1 tsp kosher salt (plus more to taste)

• ½ tsp black pepper

• ¼ cup fresh dill, finely chopped (or 1 tbsp dried dill)

• Optional garnish: cracked black pepper, fresh dill sprigs, or a dusting of paprika

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Instructions

1. Cook the potatoes

Place the potato pieces in a medium pot and cover with cold salted water by 1 inch. Bring to a boil over high heat (intensity: medium-high), then reduce to a simmer. Cook for 10–12 minutes until fork-tender. Drain well and set aside.

2. Start the cream base

In a large skillet or Dutch oven, melt the butter over medium heat. Add the diced onion and cook, stirring occasionally, for 4–5 minutes until softened and translucent (intensity: low-medium). Add the garlic and cook for 1 minute until fragrant.

3. Make the roux

Sprinkle the flour over the onion mixture. Stir constantly for 2 minutes, letting the flour cook slightly – it should look like a pale golden paste. Do not brown it.

4. Build the sauce

Slowly pour in the warm milk and broth while whisking continuously to prevent lumps. Bring the mixture to a gentle simmer over medium heat. Whisk often for 3–4 minutes until the sauce thickens enough to coat the back of a spoon.

5. Add peas, cream, and potatoes

Reduce heat to low. Stir in the frozen peas, heavy cream, salt, and pepper. Let it warm through for 2 minutes. Gently fold in the cooked potatoes, being careful not to mash them. Simmer for another 2–3 minutes until everything is hot and creamy.

6. Finish and serve

Remove from heat. Stir in the fresh dill. Taste and adjust seasoning if needed. Transfer to a serving bowl and garnish with extra dill or paprika. Serve warm.

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Time & Intensity Table

Intensity scale:
1 = Minimal effort (stirring, dumping)
2 = Requires occasional attention
3 = Constant stirring or multi-tasking
4 = High heat, fast action
5 = Advanced technique (not used here)

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Recipe Notes (Pro Tips)

• Make it lighter: Substitute half-and-half for heavy cream and use 2% milk instead of whole milk. The sauce will be thinner but still delicious.

• Make it dairy-free: Use plant-based butter, unsweetened oat milk, and coconut cream (the thick part from a refrigerated can). Skip the heavy cream.

• Add protein: Stir in 1 cup of diced cooked ham or shredded rotisserie chicken at the same time as the peas.

• Texture preference: For a smoother sauce, use an immersion blender on the onion mixture before adding peas and potatoes. For more rustic texture, leave chunky.

• Leftovers: The sauce will thicken as it cools. Reheat gently with a splash of milk or broth to loosen.

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Storage & Reheating

Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Not recommended – the cream sauce can separate upon thawing. If you must freeze, do so without the potatoes and add fresh-cooked potatoes after reheating.
Reheat: On stovetop over low heat, stirring often, adding 2–3 tbsp milk per cup of leftovers. Microwave in 30-second bursts, stirring between.

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Nutrition Information

*Per serving (approx. 1 cup / 240g). Based on whole milk and heavy cream.*

*Percent Daily Values are based on a 2,000-calorie diet. Your values may change depending on ingredient brands and substitutions.

Allergen notice: Contains dairy (butter, milk, heavy cream) and wheat (flour). Gluten-free option: substitute a 1:1 gluten-free flour blend or cornstarch (use 1½ tbsp cornstarch mixed with 2 tbsp cold water instead of the flour roux; add at the sauce stage).

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Why You’ll Love This Recipe

• One skillet + one pot – minimal cleanup.

• Budget-friendly – peas and potatoes cost pennies per serving.

• Kid-approved – the creamy, mild flavor is a gateway vegetable dish.

• Holiday ready – sits beautifully on a Thanksgiving or Easter table.

Serve it alongside a crusty baguette to soak up every last drop of that velvety sauce. Enjoy your Creamed Peas and Potatoes – old-fashioned comfort, made new again.