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Cream Peas And Potatoes Recipe

Cream Peas And Potatoes Recipe

A comforting classic, this Cream Peas and Potatoes recipe combines tender new potatoes and sweet peas in a luscious, creamy sauce. Easy to prepare and full of cozy flavors, it’s the perfect side dish for weeknight dinners or holiday meals. With simple ingredients and a smooth texture, this dish brings warmth and freshness to your table every time.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 5
Course: Side Dish
Cuisine: American
Calories: 182

Ingredients
  

  • 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

Equipment

  • 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)

Method
 

Cook the Potatoes & Peas
  1. 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.
Build the Cream Sauce
  1. 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.
Combine Everything
  1. 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.

Notes

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!