Creamed Peas and Potatoes
Tender baby potatoes and sweet green peas nestled in a velvety, buttery cream sauce. This old-fashioned side dish comes together in one pan in under 30 minutes and tastes like Sunday supper at grandma's table.
For 4 servings
- prep
Prep the potatoes and peas.
1.Scrub 500 g baby potatoes and halve them (quarter if larger than a golf ball).2.If using fresh peas, shell them to get 1.5 cups. For frozen, simply measure them out. - boil · ~10 min
Boil the potatoes until just tender.
Place the potatoes in a medium saucepan and cover with 1 cup water and a pinch of salt. Bring to a boil over high heat, then reduce to a simmer. Cook until fork-tender but not falling apart, 8-10 minutes. Drain in a colander and set aside.
- saute · ~7 min
Build the cream sauce.
1.Return the same saucepan to medium heat and melt 2 tbsp butter until foamy.2.Sprinkle in 2 tbsp flour and whisk continuously for 1 minute until the mixture smells nutty and turns pale golden.3.Slowly pour in 1.5 cups warm whole milk, whisking constantly to prevent lumps.4.Bring to a gentle simmer and cook, stirring often, until the sauce thickens enough to coat the back of a spoon (3-4 minutes). - simmer · ~5 min
Combine and finish the dish.
1.Add the boiled potatoes and 1.5 cups green peas to the cream sauce.2.Season with 0.25 tsp salt, 1 pinch black pepper, and 1 pinch freshly grated nutmeg.3.Stir gently to coat everything, then simmer on low heat for 4-5 minutes until the peas are bright green and cooked through. - garnish
Garnish with fresh parsley and serve hot.
Taste and adjust seasoning if needed. Sprinkle 2 tbsp chopped fresh parsley over the top and serve immediately while creamy and hot.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use freshly grated nutmeg rather than pre-ground for a warm, aromatic flavor that brightens the cream sauce.
- 2Warm the milk before adding it to the roux—cold milk can cause lumps and slow down thickening.
- 3Boil potatoes just until fork-tender; they will continue cooking in the cream sauce, so avoid overcooking.
- 4For frozen peas, add them directly without thawing to keep their bright green color and prevent mushiness.
- 5If the sauce seems too thick after adding peas and potatoes, stir in a splash of milk or reserved potato cooking water to loosen it.
- 6Make ahead: prepare the cream sauce and boil potatoes separately; combine and reheat gently just before serving.
Adapt it for your goals.
Dairy-free
Swap butter for vegan butter or olive oil, use a 1:1 blend of oat milk and full-fat coconut milk, and thicken with a cornstarch slurry instead of flour for a creamy, lactose-free version.
herb infusedHerb-infused
Add fresh thyme sprigs or a bay leaf to the milk as it warms, then remove before whisking into the roux for an earthy, savory undertone.
bacon studdedBacon-studded
Cook 4 slices of chopped bacon in the pan before making the roux; use the rendered fat in place of half the butter for a smoky, salty crunch that pairs perfectly with the sweet peas.
loaded baked potatoLoaded baked potato
Top the finished dish with shredded cheddar cheese, crumbled crispy bacon, and sliced green onions for a decadent baked-potato-inspired side.
Why this is on our healthy list.
Good Source of Vitamin K
Both peas and parsley provide vitamin K, which supports bone health and proper blood clotting.
Rich in Plant-Based Protein
Green peas offer a solid dose of plant protein—about 8 grams per cup—helping to keep you full and satisfied.
Naturally Low in Sodium
This recipe uses only a small amount of added salt, making it a low-sodium choice for those watching their intake.
Provides Dietary Fiber
Potatoes with skin and green peas both contribute fiber, aiding digestion and promoting a healthy gut.
Frequently asked questions
Yes, just cut them into small, even cubes (about 1 inch) so they cook in a similar time—8 to 10 minutes of boiling.
