Creamed Potatoes and Peas: A Comfort Food Classic You’ll Crave Again and Again

There’s something undeniably nostalgic about diving into a plate of creamed potatoes and peas. It’s the kind of side dish that instantly transports you to cozy Sunday suppers, kitchen-table conversations, and a simpler, slower pace of life.

With tender baby red potatoes, vibrant sweet peas, and a homemade cream sauce that’s rich, velvety, and deeply satisfying, this old-fashioned favorite is more than just a recipe — it’s a warm hug in a bowl.

Whether you’re serving it with roasted chicken, a juicy pork chop, or simply enjoying it on its own, this dish is proof that simple ingredients, when handled with care, can create something truly special.

 Why You’ll Love This Recipe

•  Classic comfort food — just like Grandma used to make

•  Simple pantry ingredients with big flavor payoff

•  Perfect side dish for weeknights, holidays, or nostalgic meals

•  Ready in under 30 minutes

•  Easily made vegetarian with a broth substitute

 Ingredients You’ll Need

• 1 lb petite red potatoes – tender and perfect for bite-sized pieces

• 1 cup garden peas – frozen or fresh, both work beautifully

• 4 tablespoons butter – for that rich, savory base

• ¼ cup all-purpose flour – helps create a smooth, creamy roux

• 1 cup whole milk – brings creaminess and body to the sauce

• ¼ cup whipping cream or half-and-half – for a luxurious finish

• 1 teaspoon chicken bouillon paste – boosts the umami flavor

• Sea salt & freshly cracked black pepper – adjust to taste

  Pro Tip: If using frozen peas, no need to pre-cook them — they’ll warm up perfectly in the sauce. If using fresh peas, blanch them in boiling water for 2–3 minutes first.

 How to Make Creamed Potatoes and Peas from Scratch

1. Boil the Potatoes

Wash and cut the red potatoes into bite-sized pieces. Add them to a pot of boiling water and cook for 5 to 8 minutes, or until just fork-tender.

Don’t overcook — you’re looking for soft but not falling apart.

Drain and set aside.

2. Make the Cream Sauce

In the same pot, melt butter over medium heat. Whisk in the flour and cook for about 1 minute to form a roux.

Slowly pour in the milk, whisking constantly to avoid lumps. Cook for a few minutes until the sauce begins to thicken.

Stir in the chicken bouillon, salt, and pepper. Add the whipping cream, whisking until the sauce is rich and smooth. Adjust consistency with a splash of milk if needed.

3. Add the Potatoes and Peas

Gently fold in the cooked potatoes and peas, ensuring they’re fully coated in the creamy sauce. Heat through for 1–2 minutes, stirring occasionally.

 Serving Suggestions

Creamed potatoes and peas are a versatile side dish that pairs well with:

• Meatloaf or pot roast

• Grilled or roasted chicken

• Pork chops or baked ham

• Pan-fried tofu or seared mushrooms for a vegetarian twist

 Storage & Reheating Tips

• Refrigerate leftovers in an airtight container for up to 4 days.

• To reheat, warm gently on the stovetop over low heat. Add a splash of milk to loosen the sauce if needed.Not freezer-friendly — the cream sauce may separate upon thawing.

 Why This Dish Deserves a Spot in Your Recipe Box

This Creamed Potatoes and Peas recipe is a humble yet heartwarming classic that reminds us the best comfort foods are often the simplest. With creamy, rich flavor and a satisfying texture, it’s the kind of dish that shows up quietly at the table and ends up stealing the spotlight.

Easy to prepare, family-approved, and rich with tradition — this is true comfort food done right.