Cream peas and potatoes recipe is one of those timeless comfort dishes that always takes me back to my childhood kitchen.
The tender potatoes, sweet pops of green peas, and silky cream sauce come together in a way that feels both simple and special.
I often make it when I want a side dish that’s hearty yet still fresh, and it always pairs beautifully with everything from roasted meats to light grilled fish.
It’s the kind of recipe that turns an ordinary meal into something memorable, and it’s so quick and easy that I can whip it up even on busy weeknights.
Why You Will Love This Recipe?
I love this cream peas and potatoes recipe because it’s the perfect mix of simple ingredients and rich, homey flavor. It comes together in about 30 minutes, so I can make it even on my busiest days.
The sauce is silky and comforting, the peas add a fresh burst of sweetness, and the potatoes make it hearty enough to feel like a full meal.
It’s versatile enough to pair with almost any main dish, yet special enough to serve at a holiday table. Every bite feels like a warm reminder of classic, homemade cooking.
How To Prepare Cream Peas And Potatoes Recipe?
- Preparation Time: 10 minutes
- Cooking Time: 20 minutes
- Total Time: 30 minutes
- Course: Side dish
- Difficulty: Easy
- Cuisine: American
- Yield: Serves about 5
Equipment Needed
- One medium pot (for potatoes and peas)
- One saucepan or skillet (I make the cream sauce in it)
- Whisk (makes the roux smooth—trust me)
- Colander (draining is essential)
Ingredients
I pull together ingredients I always keep handy:
- 1 lb baby red potatoes, cut into bite-size pieces
- 1 cup frozen peas (fresh is great if you have them)
- 4 tbsp butter
- ¼ cup all-purpose flour
- 1 cup milk
- ¼ cup heavy cream or half-and-half—optional, but adds luxury
- Salt & pepper, to taste
How To Make Cream Peas And Potatoes Recipe?
1. Cook the Potatoes & Peas
Bring salted water to boil, then drop in the potatoes and cook until fork-tender—about 5–8 minutes. I add peas in the last 2 minutes if they need warming, or cook separately briefly. Drain both.
2. Build the Cream Sauce
Use the same pot or a fresh saucepan. Melt butter over medium heat. Stir in flour, whisking constantly for about 1 minute. Pour in milk slowly, whisking until smooth and thickened .Stir in cream if I’m going for extra richness.
3. Combine Everything
Gently fold potatoes and peas into the sauce until coated and warm. Season with salt and pepper, taste, and adjust. Serve straight away, warm and yielding.
Nutrition Facts (Per Serving)
Estimated values based on a 1/4-recipe serving (Allrecipes data):
- Calories: 182 kcal
- Fat: 4 g
- Carbohydrates: 31 g
- Protein: 6 g
- Vitamin C: ~19 mg
Serving Suggestions
I love serving cream peas and potatoes recipe alongside roast chicken, baked salmon, or even pan-seared pork chops for a complete and comforting meal.
The creamy sauce soaks beautifully into the meat, while the peas add a fresh pop of sweetness. On cooler days, I sometimes enjoy it as a stand-alone dinner with a thick slice of crusty bread to mop up the sauce.
For special occasions, I garnish it with fresh parsley or thyme and serve it in a warm dish straight from the stove, so every bite feels homely and indulgent.
Tips & Variations
- Make it vegetarian? Use vegetable bouillon instead of milk stock or stick with plain milk and cream.
- If dairy-free: Swap in plant-based milk and vegan butter—it’s still comforting without compromise.
- Add flavor depth: Sprinkle in garlic powder, a pinch of nutmeg, or finish with grated Parmesan.
- Veggie boost: Stir in sautéed onions, mushrooms, or even roasted carrots for added texture.
Health Benefits
This cream peas and potatoes recipe dish gives me the best of both comfort and nutrition. Peas are packed with fiber, plant-based protein, and essential vitamins like C, K, and folate, which help support immunity and bone health.
Potatoes provide complex carbohydrates for steady energy, along with potassium for heart and muscle function.
When I use milk or cream in moderation, I also get a boost of calcium for strong bones. It’s a wholesome way to enjoy a creamy, satisfying dish without feeling like I’m overindulging.
Note
If leftovers thicken, I add a splash of milk when reheating to bring back that gentle creaminess. Store in an airtight container and warm slowly—don’t rush the reheating!
FAQ
1. Can I use frozen peas for this recipe?
Yes, I often use frozen peas, and they work beautifully. I just add them in during the last couple of minutes so they stay bright and tender.
2. What potatoes work best?
I prefer baby red or new potatoes because they hold their shape well and have a creamy texture. Yukon golds also work nicely.
3. How do I keep the sauce from getting lumpy?
I whisk the flour and butter together well before adding milk slowly, whisking constantly. This keeps the sauce smooth and silky.
4. Can I make this ahead of time?
Yes, but I store it in the fridge and reheat gently with a splash of milk to bring back the creaminess.
5. How can I make it healthier?
I sometimes swap part of the cream with low-fat milk, keep the butter light, and add extra vegetables like carrots or spinach for more nutrition.
Conclusion
Cream peas and potatoes recipe is my go-to when I want something that’s both comforting and quick to make. The tender potatoes, sweet peas, and velvety cream sauce create a dish that feels like home in every bite.
Whether I serve it for a weeknight dinner or a holiday gathering, it always wins hearts at the table. It’s simple,
versatile, and endlessly satisfying—a recipe I know I’ll keep coming back to whenever I need a little extra comfort on my plate.
Cream Peas And Potatoes Recipe
Ingredients
Equipment
Method
- Bring salted water to boil, then drop in the potatoes and cook until fork-tender—about 5–8 minutes. I add peas in the last 2 minutes if they need warming, or cook separately briefly. Drain both.
- Use the same pot or a fresh saucepan. Melt butter over medium heat. Stir in flour, whisking constantly for about 1 minute. Pour in milk slowly, whisking until smooth and thickened .Stir in cream if I’m going for extra richness.
- Gently fold potatoes and peas into the sauce until coated and warm. Season with salt and pepper, taste, and adjust. Serve straight away, warm and yielding.