When I think about comfort food, I instantly picture a bowl of creamy peas and potatoes. This dish has been one of my go-to sides whenever I need something simple, hearty, and satisfying.

The sweetness of the peas blends perfectly with the soft bite of the potatoes, and the creamy sauce ties it all together in the most comforting way. I love how easy it is to make, yet it feels like a dish that belongs on a holiday table too.

Whether I serve it alongside roasted chicken, baked ham, or just enjoy it on its own, it always reminds me of home-cooked warmth and old-fashioned comfort.

Why You Will Love This Recipe

I love this recipe because it brings comfort without being complicated. The ingredients are simple, affordable, and always easy to find in my kitchen.

It only takes about 30 minutes to make, which means I can enjoy a creamy, homestyle dish even on busy nights. The combination of tender potatoes, sweet peas, and a silky sauce never fails to satisfy my cravings.

I also like how versatile it is—I can serve it with a holiday roast, pair it with grilled meat, or even eat it on its own for a cozy bowl of comfort. If you’re looking for a dish that feels nostalgic yet fits right into modern cooking, this one is for you.

How To Make Cream Peas And Potato Recipe?

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Side dish
Difficulty: Easy
Cuisine: American
Yield: Serves about 6

Equipment Needed

A large pot
A colander
A medium saucepan or skillet
A whisk
A stirring spoon

Ingredients

Here’s what I usually gather (scaled for about 4–5 servings):

1½ pounds very small baby potatoes, halved (or quartered if bigger)
1 to 1½ cups shelled English peas (fresh or frozen work fine)
1 tablespoon butter
1 tablespoon all-purpose flour
1 cup milk (or half-and-half or cream for extra richness)
Salt and freshly ground black pepper, to taste

Step-by-Step Instructions

Step 1: Cook the Potatoes and Peas

I bring a large pot of salted water to a boil, drop in the halved baby potatoes, and let them simmer for about 7–9 minutes until fork-tender. Then I drain them in a colander.
Next, I use the same pot (because I’m efficient like that!), bring an inch of water to boil, add the peas, and cook them just until tender, about 90 seconds. I then drain peas and toss them with the potatoes.

Step 2: Make the Cream Sauce

In the now empty saucepan, I melt 1 tablespoon butter over medium heat. I whisk in the flour to form a paste, then slowly whisk in the milk until the sauce thickens—takes around 3–4 minutes. I season with salt and pepper.

Step 3: Combine Everything

I gently fold the cooked potatoes and peas into the cream sauce. I simmer everything together over low heat for about 5 minutes until everything is warm and coated. Then I serve it right away.

Nutrition Facts (approximate per serving)

Calories: ~164 kcal
Carbohydrates: ~28 g
Protein: ~6 g
Fat: ~3 g (Saturated fat ~2 g)
Fiber: ~5 g

Serving Suggestions

I usually serve cream peas and potatoes as a comforting side dish, but honestly, it can hold its own as a light main too. It pairs beautifully with roasted chicken, grilled salmon, or baked ham, making any meal feel extra special.

On weeknights, I like to scoop it alongside a simple green salad and warm bread to soak up that creamy sauce.

During holidays, this dish always fits right in next to stuffing, roasted veggies, or even turkey. No matter how I serve it, it brings a cozy, homestyle touch to the table.

Tips and Variations

Use half-and-half or heavy cream instead of milk if you want extra richness.
Swap in red skinned or russet potatoes if you don’t have baby potatoes—they work great too.
Add a pinch of nutmeg or dill to the cream sauce for a subtle flavor boost.
Want a plant-based version? Use unsweetened almond milk with a whole wheat flour slurry—still creamy and just as satisfying.

Health Benefits

I love this dish not just for the taste but also for the nutrition it brings to the table. Potatoes give me energy with their complex carbs and provide potassium for heart health.

Peas add a boost of plant-based protein, fiber, and vitamin C, which helps keep my immune system strong. The creamy sauce makes it comforting,

and I can adjust it with low-fat milk or plant-based options when I want to keep it lighter. It’s one of those recipes that feels indulgent but still has plenty of wholesome goodness in every bite.

Note

This recipe adapts beautifully to what you’ve got on hand. Want to stretch it? Serve it over steamed greens to turn it into a main dish. Have extra sauce? Drizzle it over roasted veggies or even scrambled eggs.

FAQ

Can I use frozen peas instead of fresh?

Yes, I often use frozen peas when fresh ones aren’t in season. They cook quickly and taste just as sweet in the creamy sauce.

Can I make this recipe ahead of time?

I prefer making it fresh because the sauce tastes best when it’s just made. But if I need to, I cook the potatoes and peas ahead, then reheat them gently with the cream sauce before serving.

How do I store leftovers?

I keep leftovers in an airtight container in the fridge for up to 2 days. When reheating, I add a splash of milk to loosen the sauce and warm it over low heat.

Can I use a dairy-free alternative?

Yes, I sometimes swap regular milk with unsweetened almond milk or oat milk. It still turns out creamy and flavorful.

What type of potatoes work best?

I like baby red or yellow potatoes because they hold their shape and stay tender, but russet or Yukon gold potatoes also work well if that’s what I have.

Conclusion

Cream peas and potatoes will always be one of my favorite comfort dishes. It’s creamy, filling, and so easy to put together, yet it feels like something special every time I make it.

I love how it works just as well for a quick weeknight dinner as it does for a holiday spread. The sweetness of the peas, the softness of the potatoes,

and that silky sauce make every bite feel like home. If you’re looking for a dish that’s cozy, versatile, and satisfying, this recipe is one you’ll keep coming back to.