Spring is the perfect time of year to enjoy pure comfort food, and this Creamed Peas and Potatoes recipe delivers!
Tender baby red potatoes and sweet green peas swim in a luscious cream sauce, making it a delicious side dish for Easter dinner or any holiday feast, such as Thanksgiving or Christmas.
This classic dish with potatoes and vibrant fresh peas in a creamy sauce is a comforting side dish that brings good memories of family gatherings to the holiday table.
Whether you’re a home cook serving it with Peach Glazed Ham or as a main dish for cold nights, this simple dish is ready in under 30 minutes with basic ingredients from your grocery store. It’s bound to become one of your favorite Side Dishes.
Let’s make this old-fashioned creamed peas and potatoes recipe, which is a little different yet oh-so-cozy for the whole family!
Why Make This Creamed Peas and Potatoes Recipe
- Spring Freshness: Fresh (or frozen) garden peas capture the sweeter flavor of the season—perfect for Easter or a trip to the farmer’s market.
- Pure Comfort: This creamy peas and potatoes dish is a classic side dish that warms the soul, pairing beautifully with main courses like roasted lamb or Roast Chicken.
- Quick & Easy: Simple ingredients like whole milk and frozen peas are a great way to create a new dish quickly.
- Versatile Joy: Serve it as a favorite side dish or elevate it into a main course—it’s ideal for holiday feasts or weeknight dinners.
Ingredient Notes and Substitutions
- Baby Red Potatoes: These bite-sized pieces stay fork-tender and rustic. Swap in fingerling or russet potatoes for variety—avoid overcooking!
- Frozen Peas: Convenient and sweet. You can also use fresh peas from the farmer’s market (blanch for 3-5 minutes). Petite peas or English peas work, too.
- Butter: Tablespoons of butter (4 tbsp) create a rich base. Use vegan butter for a dairy-free twist.
- Flour: All-purpose flour thickens the creamy white sauce into a thick paste. Substitute with gluten-free flour or cornstarch for dietary needs.
- Whole Milk: Keeps the cream sauce light yet creamy. Heavy cream or oat milk adds richness; skim milk works for a lighter option.
- Heavy Cream: Adds luxurious thickness. Swap in half-and-half for a slightly lighter sauce.
- Black Pepper: Adds subtle bite. Try white pepper for a milder flavor.
- Onion Powder: Brings subtle, savory depth. Swap in finely diced sautéed onions for a bolder flavor.
- Garlic Powder: Adds a warm, gentle kick. Use fresh minced garlic for a stronger profile if desired.
How To Make Creamed Peas and Potatoes
Step 1: Cook the Potatoes:
Rinse 1 pound of baby potatoes and halve them.
Place in a medium saucepan, cover with salted water, and bring to a boil over medium-high heat. Cook for 10-15 minutes until just fork tender. Drain and set aside.
Step 2: Prepare the Bacon
In a large skillet over medium heat, cook four slices of thick-cut bacon (cut into ½-inch pieces) until crispy and browned, about 5-7 minutes.
Transfer the bacon to a paper towel-lined plate with a slotted spoon, leaving the rendered fat in the skillet.
After the bacon has been patted dry with a paper towel, transfer it to a cutting board and chop it into bite-sized pieces using a sharp knife.
Step 3: Make the Creamy Sauce:
To the bacon fat in the skillet:
Add 2 tablespoons of unsalted butter and melt over medium heat.
Sprinkle in 2 tablespoons of flour, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon kosher salt, and ¼ teaspoon black pepper.
Whisk continuously for 1-2 minutes to form a smooth roux.
Gradually pour in 1 ½ cups of milk and ⅔ cup heavy cream, whisking constantly to prevent lumps.
Cook for 3-5 minutes until the sauce thickens to a creamy consistency.
Step 4: Combine and Serve:
Add the cooked potatoes and 1 cup of fresh or frozen peas to the skillet with the cream sauce.
Gently fold to coat and heat through—frozen peas will warm quickly, while fresh peas may need 2-3 extra minutes to soften.
Stir in the crispy bacon, reserving a bit to sprinkle on top for garnish. Taste and adjust salt or pepper as needed.
Serve warm as a cozy side or a hearty main dish.
Recipe Tips For Success
- Perfect Texture: Cook potatoes until fork tender but firm—overcooking makes them mushy.
- Smooth Sauce: Add milk slowly over medium heat to avoid lumps in the cream sauce. Thin with a splash of milk if needed.
- Fresh Boost: Fresh peas or garden peas from the farmer’s market add a sweeter flavor—blanch them first.
- Make Ahead: Prep the potatoes and peas a day ahead in a large saucepan, then finish with creamy sauce fresh for Easter dinner.
- Reheating: Warm leftovers gently in a medium pot to keep the creamy potatoes silky.
Variations
- Cheesy Delight: Stir in ½ cup cheddar for a thicker sauce—a hit with the whole family!
- Bacon Twist: Fry 3-4 strips of bacon, crumble on top, and use a bit of fat with tablespoons of butter for a smoky edge.
- Veggie Add-In: Toss in sautéed pearl onions or green beans for a little different texture and color.
- Herb Swap: Use thyme or parsley instead of fresh dill to pair with ham steak or other main courses.
- Spicy Note: Add a pinch of white pepper or cayenne for a subtle kick in this simple side dish.
Storing Leftover Creamed Peas and Potatoes
- Refrigerator: Transfer leftover peas and potatoes to an airtight container and store in the fridge for up to 3 days.
- Freezer: Transfer the peas and potatoes to a freezer-safe bag or freezer-safe, airtight container and freeze for up to 3 months.
This Spring Creamed Peas and Potatoes recipe is a delicious side dish that brings the joy of cooking to your Easter dinner or any spring meal.
With its creamy sauce and simple ingredients, it’s a classic dish that’s perfect for holiday feasts or cozy cold nights.
Craving more simple side dishes? Explore our Creamed Corn, Creamed Chicken and Biscuits Casserole, Instant Pot Split Pea Soup, Angel Biscuits, or Air Fryer Cornflake Chicken next.
Check out these recipes for more Easter Dinner Ideas!
Try this new potato recipe for the whole family, snap a pic, and share it with us on Instagram @FlavorMosaic to join our community of home cooks! If you tried it and liked it, leave a comment and a rating.
Recipe
Creamy Peas and Potatoes Recipe
Equipment
Ingredients
- 1 pound baby potatoes halved (red or Yukon Gold varieties work well)
- 4 slices thick-cut bacon cut into ½-inch pieces
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 11/2 cups milk whole or 2%
- 2/3 cup heavy cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon kosher salt adjust to taste
- ¼ teaspoon freshly ground black pepper adjust to taste
- 1 cup fresh or frozen peas
Instructions
- Cook the Potatoes: Place the halved potatoes in a medium saucepan, cover with salted water, and bring to a boil. Cook until just tender when pierced with a fork, about 10-15 minutes. Drain and set aside.
- Prepare the Bacon: In a large skillet, heat the olive oil over medium heat. Add the bacon pieces and cook until they are crispy and browned, about 5-7 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the rendered fat in the skillet.
- Make the Cream Sauce: To the bacon fat in the skillet, add the butter and melt over medium heat. Sprinkle in the flour, garlic powder, onion powder, salt and pepper and whisk continuously for about 1-2 minutes to form a roux, which will help thicken the sauce.
- Add Milk and Cream: Gradually pour in the milk and heavy cream, whisking constantly to ensure a smooth mixture. Continue cooking and stirring until the sauce thickens to a creamy consistency, approximately 3-5 minutes.
- Combine Potatoes and Peas: Add the cooked potatoes and peas to the skillet with the cream sauce. Gently fold them into the sauce, ensuring they are well coated and heated through. If using frozen peas, they will cook quickly in the hot sauce; fresh peas may need an additional 2-3 minutes to become tender.
- Incorporate the Bacon: Chop the bacon and return it to the skillet, stirring to distribute evenly throughout the dish. Sprinkle some on top before serving. Taste and add more salt or pepper if needed.
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