Some dishes feel like a warm hug on a plate, and for me, Cream peas and potatoes is one of them. I first made this on a whim and was hooked after the first creamy, savory bite. It’s since become a staple in my kitchen, proving that a simple recipe can be truly memorable.
Ingredients
- 16 ounces petite red potatoes
- 8 ounces (by volume) of frozen green peas
- 2 ounces butter
- 1 ounce all-purpose flour
- 1 cup milk
- 2 fluid ounces heavy cream (or half and half)
- 1 teaspoon chicken bouillon
- Seasoning (salt and pepper) to preference
How to Make Cream Peas and Potatoes
Let’s walk through the simple process for a flawless result.
Step 1: Prepare and Cook the Potatoes
Place 16 ounces of petite red potatoes in a pot with cold, salted water to cover. Bring to a boil and cook for 10-15 minutes until just fork-tender, being careful not to overcook. Drain completely and set aside.
Step 2: Create the Creamy Roux
In the same pot, melt 2 ounces of butter over medium heat. Sprinkle in 1 ounce of all-purpose flour and whisk constantly for one minute. This step toasts the flour and is key to a smooth sauce.
Step 3: Build the Perfect Sauce
Slowly whisk in 1 cup of milk, followed by 2 fluid ounces of heavy cream and 1 teaspoon of chicken bouillon. Continue cooking and stirring until the sauce thickens enough to coat a spoon, then season with salt and pepper.
Step 4: Combine and Simmer
Gently fold in the cooked potatoes and 8 ounces of frozen green peas. Simmer on low for 2-3 minutes until the peas are heated through. Your delicious Cream peas and potatoes is ready to serve.
My Best Cream Peas and Potatoes Tips
Over the years, I’ve learned a few simple tricks that take this dish from great to absolutely perfect. These little details make all the difference.
The Secret to Non-Mushy Potatoes
The most important tip I can offer is to be gentle with your potatoes. As mentioned, waxy potatoes like petite reds are your best friend here because they stay firm. However, you should also be careful not to overboil them. Test them frequently and drain them as soon as a fork can be inserted with just a little resistance. This ensures they finish cooking in the sauce without turning to mush.
For the Silkiest, Lump-Free Sauce
Here’s a technique I swear by: after creating your roux, take the pot off the heat for a second before you start adding the milk. Pouring the cool milk into the hot roux while the pot is off the direct heat drastically reduces the chance of lumps. Whisk in about a quarter of the milk until it’s a smooth paste, then return the pot to the heat and slowly whisk in the rest. It’s an extra step that guarantees a silky texture.
Use Bouillon for Deeper Flavor
While you can just use salt, the chicken bouillon adds an incredible depth of savory flavor that really makes the sauce stand out. It provides a rich, umami background that complements the creamy, sweet elements of the dish perfectly. It’s a small ingredient that delivers a huge impact.
Variations of Cream Peas and Potatoes
This recipe is wonderfully adaptable. For a richer dish, stir in a half-cup of shredded sharp cheddar after the sauce thickens. To add more aromatic flavor, whisk in a half-teaspoon each of garlic and onion powder with the seasonings. Or, for a lighter version, simply replace the heavy cream with an equal amount of whole milk for a sauce that’s still creamy but not quite as decadent.
For more delicious breakfast ideas, check out our Weight Watchers Vegetable Soup recipe.
FAQs
What kind of potatoes are best for creamed potatoes?
Waxy potatoes are definitely the way to go. Varieties like red potatoes, new potatoes, or Yukon Golds hold their shape well after boiling. This prevents them from breaking down and turning into mush when you mix them into the cream sauce.
How can I make this recipe gluten-free?
Making a gluten-free version is quite simple. You can swap the all-purpose flour for your favorite gluten-free all-purpose blend. Alternatively, you can skip the roux and thicken the sauce with a cornstarch slurry. Just mix one tablespoon of cornstarch with two tablespoons of cold water, then whisk it into the simmering sauce until it thickens.
How do I store and reheat leftovers?
Leftovers store beautifully. Simply place them in an airtight container in the refrigerator, where they will keep for up to three days. To reheat, warm the Cream peas and potatoes gently in a saucepan over low heat. The sauce will have thickened, so you may need to add a small splash of milk to restore its original creamy consistency.
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Cream Peas and Potatoes
- Total Time: 30 minutes
- Yield: 6 servings 1x
Description
A comforting and classic side dish, these Cream Peas and Potatoes feature tender red potatoes and sweet green peas enveloped in a rich, silky, and savory cream sauce. It’s a simple, heartwarming recipe that feels like a hug on a plate, perfect for any family meal or holiday gathering.
Ingredients
16 ounces petite red potatoes
8 ounces frozen green peas
2 ounces butter
1 ounce all-purpose flour
1 cup milk
2 fluid ounces heavy cream (or half and half)
1 teaspoon chicken bouillon
Salt and pepper, to taste
Instructions
Prepare and Cook the Potatoes
Place 16 ounces of petite red potatoes in a pot and cover them with cold, salted water. Bring the water to a boil and cook for 10−15 minutes, or until the potatoes are just fork-tender. Be careful not to overcook them. Drain the potatoes completely and set them aside.
Create the Creamy Roux
In the same pot, melt 2 ounces of butter over medium heat. Sprinkle in 1 ounce of all-purpose flour and whisk constantly for one minute until it forms a smooth paste. This step toasts the flour and is key to a smooth, flavorful sauce.
Build the Perfect Sauce
Slowly whisk in 1 cup of milk, followed by 2 fluid ounces of heavy cream and 1 teaspoon of chicken bouillon. Continue to cook, stirring frequently, until the sauce thickens to a consistency that can coat the back of a spoon. Season with salt and pepper to your preference.
Combine and Simmer
Gently fold the cooked potatoes and 8 ounces of frozen green peas into the thickened cream sauce. Reduce the heat to low and allow the mixture to simmer for 2−3 minutes, just until the peas are heated through. Serve immediately.
Notes
Potato Choice: Waxy potatoes like red potatoes, new potatoes, or Yukon Golds are best for this recipe as they hold their shape and won’t turn mushy.
Lump-Free Sauce Tip: For an extra-silky sauce, remove the pot from the heat before you begin whisking in the cold milk. This temperature difference helps prevent lumps from forming.
Flavor Boost: The chicken bouillon adds a wonderful depth of savory flavor. For a vegetarian version, you can substitute it with vegetable bouillon.
Variations: Feel free to customize this dish! Stir in a half-cup of shredded sharp cheddar for a cheesy version, add a half-teaspoon of garlic powder and onion powder for more aroma, or replace the heavy cream with whole milk for a lighter sauce.
Storage and Reheating: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat, adding a splash of milk to restore the sauce’s creamy consistency if needed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 235
- Sugar: 5
- Sodium: 470
- Fat: 13
- Saturated Fat: 8
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 3
- Protein: 6
- Cholesterol: 38
Keywords: Creamed peas and potatoes, potato side dish, red potatoes recipe, easy side dish, comfort food, creamy potatoes, green peas recipe, vintage recipe
