Creamy Peas and Potatoes Recipe

Creamed Peas and Potatoes with Bacon is a classic comfort dish that combines tender potatoes, sweet peas, and crispy bacon enveloped in a rich, creamy sauce. This hearty side pairs wonderfully with roasted meats or can stand alone as a satisfying main course.

Course Side Dishes

Cuisine American, Southern

Keyword Creamed Peas and Potatoes, Creamy Peas and Potatoes

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 393kcal

Author Michele @ Flavor Mosaic

Equipment

1 Large skillet

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.

Notes

To store Creamed Peas and Potatoes with Bacon, place leftovers in an airtight container and refrigerate for up to 3 to 4 days; when reheating, warm gently on the stove or in the microwave, adding a splash of milk if the sauce has thickened.

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