Cream peas and potatoes is a classic side dish that brings together simple ingredients green peas, diced potatoes, and a creamy, seasoned sauce. It’s a staple in many home kitchens for good reason. The combination is straightforward, filling, and works well alongside a variety of main dishes, from roasted meats to lighter vegetarian meals.
Key Ingredients
Core Ingredients
To make a simple yet flavorful batch of Cream peas and potatoes, you only need a handful of ingredients. Each one plays a clear role in building the taste and texture of the dish:
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1 pound baby red potatoes, quartered
Baby red potatoes are ideal for this dish because they hold their shape well during cooking. Their naturally creamy texture and mild flavor work beautifully with the sauce, and you don’t need to peel them just give them a rinse and cut them evenly for consistent cooking. -
1 cup shelled English peas
Fresh or frozen, English peas bring a slightly sweet contrast to the creamy base. They also add a pop of color and a bit of texture, which helps balance the softness of the potatoes. -
1 tablespoon butter
Butter forms the base of the roux and adds a touch of richness to the sauce. It’s a small amount, but it makes a big impact on the final flavor. -
1 tablespoon all-purpose flour
Used to thicken the cream sauce, flour is whisked into melted butter to create a roux. This classic method ensures a smooth, stable sauce that coats every bite. -
1 cup milk
Milk is the foundation of the creamy sauce. Whole milk works best for a balanced texture rich but not too heavy. You can also use a blend of milk and a splash of cream if you want something a little more indulgent. -
Salt and pepper to taste
Simple seasonings bring out the natural flavors of the ingredients. Season lightly as you go and taste at the end to adjust as needed.
How to Make Cream Peas and Potatoes
Step 1: Prep the Vegetables
Start by scrubbing and dicing your potatoes into bite-sized cubes. Aim for even pieces so they cook uniformly. If you’re using red or Yukon Gold potatoes, there’s no need to peel them just give them a good wash. Frozen peas should be thawed slightly before use; if you’re lucky enough to have fresh peas, shell them in advance.
Why it matters: Consistency in cut size prevents undercooked or mushy bits, and fresh or properly thawed peas blend better into the final dish.
Step 2: Cook the Potatoes
Place diced potatoes in a pot of salted water and bring to a boil. Reduce heat and simmer until they’re fork-tender, usually around 10–12 minutes. Don’t let them get mushy Cream peas and potatoes should have a creamy texture, not mashed consistency.
Drain the potatoes, but save a splash of the cooking water it can help loosen the cream sauce later without watering it down.
Step 3: Make the Cream Sauce
In a large skillet or saucepan, melt butter over medium heat. Whisk in an equal amount of flour to create a smooth roux. Let it bubble for a minute, then slowly whisk in your cream or milk. Stir continuously until the sauce thickens this takes about 3–5 minutes.
Season the sauce with salt and freshly ground pepper. If you’re feeling fancy, a pinch of garlic powder or a dash of nutmeg adds subtle warmth.
Step 4: Combine & Simmer
Add the cooked potatoes and peas to your cream sauce. Fold gently to coat everything evenly. Let the mixture simmer for 3–5 minutes so the flavors meld and the sauce clings nicely to every bite.
Step 5: Taste & Adjust
Now’s the time to taste. Need more salt? A touch more cream? If it’s too thick, stir in a tablespoon of your reserved potato water until silky smooth.
My Best Cream Peas and Potatoes Tips
Use Starch Wisely
The natural starch from potatoes helps create a lush, cohesive sauce. Don’t rinse them after boiling, and use some of that starchy water if the sauce feels too tight. It adds body without diluting the flavor.
Season in Layers
Don’t wait until the end to salt your dish. Season the potato water, taste your cream sauce mid-way, and give everything a final check at the end. This layering method builds flavor organically and avoids over-salting at the finish.
Texture Matters
Add peas last. Seriously. If they go in too early, you’ll end up with dull, mushy peas that throw off the dish. They need just a few minutes of heat to become tender and vibrant.
Let It Rest
After cooking, let your Cream peas and potatoes rest for about 5 minutes. It thickens up just a bit more and gives the ingredients a moment to harmonize.
My Go-To Hack
“I’ve made this dish dozens of times for quick weekday dinners and holiday spreads alike. What really upgraded my version was adding a splash of vegetable broth with the cream—just enough to cut the richness and stretch the sauce. It still tastes indulgent but feels lighter on the palate.”
Variations of Cream Peas and Potatoes
Creamy Peas and Sweet Potatoes
Want a fun, slightly sweet spin on the classic? Swap out regular white potatoes for sweet potatoes. Their natural sweetness contrasts beautifully with the cream and peas, giving the dish a colorful and flavorful twist. Just keep in mind that sweet potatoes cook a bit faster, so check them early to avoid mushiness.
This variation pairs especially well with roasted meats or grilled poultry and adds a lovely pop of color to any dinner table.
Cheesy Cream Peas and Potatoes
If you’re craving extra indulgence, a cheesy version might be your next favorite. Stir in a generous handful of shredded cheddar, Gruyère, or parmesan into the cream sauce right before adding the vegetables. The result is a velvety, almost au gratin-style dish that’s rich, savory, and a guaranteed crowd-pleaser.
Cheese not only thickens the sauce but adds an extra layer of umami. Just be careful not to overpower the delicate sweetness of the peas.
Vegan or Dairy-Free Twist
Use vegan margarine and almond or oat milk. Nutritional yeast can add a savory note. You can find similar plant-forward ideas in our Weight Watchers Vegetable Soup.
Extra Veggie Boost
Add carrots, corn, or mushrooms for more texture and nutrition. This dish is flexible like our Crock Pot Ground Beef Vegetable Soup, you can adapt it based on what you have on hand.
FAQs
Are peas and potatoes good for your health?
Yes, both peas and potatoes offer great nutritional benefits when prepared in moderation. Peas are loaded with fiber, plant-based protein, and antioxidants, while potatoes are rich in potassium, vitamin C, and B6. When combined, they create a satisfying dish that supports energy levels and keeps you feeling full.
However, the health factor can vary based on how much cream or butter you use. If you’re trying to keep things light, consider using milk instead of cream or reducing the butter slightly without losing the dish’s comforting feel.
What ingredients are used to make creamed peas?
Classic creamed peas are made using simple pantry staples: green peas (frozen or fresh), butter, flour, and cream or milk to create a rich béchamel-style sauce. Salt and pepper round out the flavor. When potatoes are added to this base, the result is Cream peas and potatoes, a heartier and more filling dish.
You can customize the base by including herbs, garlic, or even a touch of nutmeg, depending on your taste. The key is balancing creaminess with a hint of natural sweetness from the peas.
Which type of cream is typically used in potato dishes?
Heavy cream is commonly used in potato-based dishes because it creates that thick, luscious texture that coats the ingredients beautifully. If you’re after a lighter result, half-and-half or whole milk can still deliver great flavor and body just simmer the sauce a little longer to help it thicken naturally.
A tip from my own kitchen: mixing heavy cream with a splash of vegetable broth keeps things creamy without being overly rich. It also makes the sauce easier to reheat without breaking.
Print
Cream peas and potatoes
- Total Time: 35 min
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A comforting, creamy side dish made with tender baby red potatoes and sweet English peas, beautifully coated in a smooth, lightly seasoned milk-based sauce. Simple yet satisfying and perfect with roasted meats or veggie mains.
Ingredients
1 lb baby red potatoes, quartered
1 cup shelled English peas
1 Tbsp butter
1 Tbsp all-purpose flour
1 cup milk (whole milk recommended)
Salt and pepper, to taste
Instructions
1. Prep Vegetables
Scrub and quarter the baby red potatoes evenly. Shell peas if fresh; thaw slightly if frozen.
2. Cook Potatoes
Boil potatoes in salted water until fork-tender, about 15–20 minutes. Drain, reserving a splash of cooking water.
3. Cook Peas
Boil peas separately for 6–7 minutes, until just tender; drain and set aside.
4. Create Roux & Sauce
In a saucepan over medium heat, melt the butter. Whisk in flour and cook 1 minute. Gradually whisk in milk until sauce thickens (3–5 minutes). Season with salt and pepper
Combine & Simmer
Gently fold in potatoes and peas. Simmer for 3–5 minutes until heated through and well coated. Add reserved potato water if the sauce is too thick.
Rest & Serve
Let the dish rest for 5 minutes to reach ideal texture, then serve warm.
Notes
Reserving potato cooking water helps adjust sauce texture without diluting flavor.
Season in stages: salt the potato water, adjust sauce seasoning midway, and check again before serving.
Overcooking peas weakens texture and dulls color cook them separately and gently.
For a richer twist, stir in a splash of cream or broth this lightens richness and stretches the sauce.
- Prep Time: 10 min
- Cook Time: 25 min
- Category: Dinner
- Method: Boiling & stovetop
- Cuisine: American / British comfort
Nutrition
- Serving Size: 1 cup
- Calories: 182 kcal
- Sugar: 6 g
- Sodium: 51 mg
- Fat: 4 g
- Saturated Fat: 3 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 13 mg
Keywords: creamy potatoes, creamed peas, milk sauce, comfort food, side dish
