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A beloved Southern comfort food classic that brings together tender boiled potatoes and sweet green peas in a rich, savory cream sauce. This simple, heartwarming side dish is ready in just 30 minutes and pairs perfectly with almost any main course.
Boil the Potatoes
Prepare the Cream Sauce (Roux)
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A beloved Southern comfort food classic that brings together tender boiled potatoes and sweet green peas in a rich, savory cream sauce. This simple, heartwarming side dish is ready in just 30 minutes and pairs perfectly with almost any main course.
This southern recipe takes 30 minutes to prepare and yields 4 servings. At 336.4 calories per serving with 9.81g of protein, it's a beginner-friendly recipe perfect for side.
Combine and Simmer
Garnish and Serve
Add 1 cup of diced cooked ham or crispy bacon bits along with the peas for a more substantial dish.
Stir in 1/2 cup of shredded sharp cheddar or Gruyère cheese at the end until melted for a rich, cheesy sauce.
Incorporate other fresh herbs like dill or chives along with the parsley for a different flavor profile.
Use small, boiled pearl onions instead of chopped yellow onion for a classic New England variation.
The complex carbohydrates from potatoes offer a steady release of energy, making this a satisfying and fueling side dish.
Both peas and potatoes contribute dietary fiber, which is essential for digestive health and can help promote a feeling of fullness.
Peas are an excellent source of Vitamin K, Vitamin A, and manganese, while potatoes provide Vitamin C and potassium, supporting overall health and immune function.
A single serving of this Creamed Peas and Potatoes recipe contains approximately 355 calories. This is an estimate and can vary based on the exact ingredients and portion size.
While it's a delicious comfort food, it's moderately high in carbohydrates and fats due to the potatoes, butter, and whole milk. However, it also provides dietary fiber, vitamins, and minerals from the vegetables. It can be part of a balanced diet when enjoyed in moderation.
Yes, you can make it a day in advance. Store it in an airtight container in the refrigerator. When reheating, do so gently on the stovetop over low heat, adding a splash of milk to restore the creamy consistency of the sauce.
This dish is a classic Southern side that pairs wonderfully with fried chicken, meatloaf, baked ham, pork chops, or a simple roasted chicken.
Yes, you can use fresh peas. Shell them and blanch them in boiling water for 1-2 minutes before adding them to the cream sauce at the same time you would add the frozen peas.
The key is to add the milk gradually. Start by whisking a small amount of warm milk into the flour-butter roux to form a thick, smooth paste. Once that's lump-free, you can slowly whisk in the rest of the milk.