Creamed potatoes and peas made with baby red potatoes, peas, butter, milk, and cream—simple comfort food that tastes like home.
You know how some recipes just hit differently? Like, they sneak up on you with a spoonful of something warm and simple and suddenly you’re eight years old, sitting at your grandma’s table, swinging your feet off the chair and not worrying about a single thing?
Yeah. That’s what this Classic Creamed Potatoes and Peas recipe does for me.
It’s not fancy. It’s not photogenic. And it definitely doesn’t require a trip to a specialty grocery store. But it’s deeply comforting in that quietly magical way that only old-school, creamy, carby dishes can be.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Funny enough, the first time I made it as an adult, I was trying to recreate a dinner I’d barely remembered—just a blurry plate of buttery potatoes and little pops of green peas from some random Tuesday night when I was a kid. I didn’t even know what it was called at the time, just that it made me feel warm and full and okay.
I got close on the first try. Closer on the second. And now? It’s become one of those “I don’t know what I want to eat, so I’m making this” kind of dishes. The kind you pull out when the world feels like a lot and you just want dinner to be easy, creamy, and full of heart.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Classic Creamed Potatoes and Peas Recipe?
Alright, real talk: I didn’t like peas growing up. They were squishy, weirdly sweet, and always showed up uninvited in casseroles. But here? They’re kind of the star. Or maybe the potatoes are. Actually… it’s the sauce. Okay, fine—it’s the whole thing.
Here’s the magic:
-
It’s ready in like 30 minutes, give or take how many TikToks you scroll while boiling potatoes.
-
You only need basic pantry and fridge staples (no roux panic here).
-
The creamy sauce isn’t heavy or gloopy—it’s silky, buttery, just the right kind of clingy.
-
And those little peas? They pop. They brighten. They make it feel not just beige.
It’s old-school in the best way. Not fussy, not overly seasoned, just… simple. And sometimes that’s exactly what you need.
Ingredient Notes:
Because the right ingredients matter, and also because I’ve made this enough times to have feelings about each one.
-
Baby red potatoes – I love these because they hold their shape without falling apart, and the skins are so thin you don’t have to peel. Lazy win.
-
Frozen peas – Always in my freezer, always there for me. If you have fresh, that’s great. If you only have canned… maybe skip the peas this time.
-
Butter – The real stuff. Salted or unsalted, it’ll work. Just don’t try to swap in margarine or anything with “plant” in the label unless you absolutely have to.
-
All-purpose flour – This is what thickens the sauce. No, it’s not optional. I mean, technically you could use cornstarch, but we’re not doing that today.
-
Milk – Whole milk is dreamy, but 2% does the job. Almond milk with vanilla? Please don’t. Learned that one the hard way.
-
Heavy cream (or half and half) – Optional, but wow, it makes a difference. If you want that extra velvety finish, add it.
-
Chicken bouillon – Kind of a weird flex, but it adds that savory depth. Just a teaspoon changes everything. Vegetarian? Use veggie bouillon or skip it.
-
Salt + pepper – Taste as you go, and don’t be shy. Potatoes can be bland if you let them.
How To Make Classic Creamed Potatoes and Peas?
Step 1: Boil the potatoes
Chop the potatoes into small chunks. Not diced, just… eatable. Think “I don’t want to cut this with a fork” size. Boil them in salted water until they’re fork-tender but not mush. Drain and set aside.
Step 2: Make the roux
In the same pot—yes, reuse the pot because life is too short for extra dishes—melt the butter over medium heat. Stir in the flour and keep whisking for about a minute. If it clumps up, don’t panic. Just keep going.
Step 3: Add the milk
Pour it in slowly, whisking like you’re trying to impress someone. It’ll smooth out, promise. Stir in the bouillon, then salt and pepper to taste.
Step 4: Add the cream
Just a splash gives it that restaurant-style richness. Skip it if you must, but don’t say I didn’t warn you.
Want To Save This Recipe?
Step 5: Bring it all together
Toss the cooked potatoes and peas back into the pot. Stir gently. You’re not mashing them—you’re just giving everyone a creamy hug. Let it all heat through, taste again, and adjust seasoning if needed.
That’s it. No garnish required. No fancy drizzle. Just serve it warm, scoop it generously, and eat it like you mean it.
Storage Options:
Good news: they reheat beautifully. Pop them in the microwave or back on the stove with a splash of milk to loosen up the sauce. Fridge life is about 3 days. After that… they get weird.
Freezer? Eh. I wouldn’t. Potatoes get grainy, and no one wants sad peas.
Variations and Substitutions:
We’ve all opened the fridge and thought, “Well, I don’t have that, but I have this…” So here’s how to make it work.
-
Add bacon – Crumbled on top or stirred in. Game changer.
-
Throw in corn or sautéed mushrooms – The sauce welcomes them.
-
Make it meatier – Diced ham or rotisserie chicken, tossed in with the peas. Boom, it’s dinner.
-
No bouillon? – A splash of stock or a bit of garlic powder can help.
-
Dairy-free? – Use vegan butter and unsweetened oat milk. It won’t be the same, but it’ll still be cozy.
What to Serve with Classic Creamed Potatoes and Peas?
-
Grilled chicken – Basic but good.
-
Meatloaf – The full diner experience.
-
Seared salmon – Trust me on this one.
-
Buttered toast and a fried egg – Comfort food brunch vibes.
-
Your favorite fork and a quiet moment – Highly underrated.
Frequently Asked Questions:
Can I make it ahead?
Yep. It reheats beautifully. Just don’t forget to add milk when warming it up.
Can I leave out the peas?
You can. But then it’s just creamed potatoes. Still good, just… less fun.
Is the cream necessary?
Nope. But will I quietly judge you for skipping it? Maybe.
This Classic Creamed Potatoes and Peas recipe isn’t trendy. It’s not trying to go viral. It just wants to make your day a little better.
So next time you’re craving something warm, easy, and totally unfussy—make this. And if you tweak it, remix it, or eat it standing in your kitchen in your pajama pants? I hope it makes you smile.
Can’t wait to hear what you think.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Classic Creamed Potatoes and Peas
Ingredients
- 1 lb baby red potatoes
- 1 c frozen peas or fresh
- 4 tbsp butter
- 1/4 c all-purpose flour
- 1 c milk
- 1/4 c heavy cream or half and half
- 1 tsp chicken bouillon
- Salt and freshly ground black pepper to taste
Instructions
- Wash and chop the potatoes into small pieces. Boil them in water until they're soft but not mushy, about 5-8 minutes. Then, drain them.
- In the same pot, melt the butter over medium heat. Add the flour and stir for 1 minute.
- Gradually add the milk, whisking constantly, until the sauce is smooth and slightly thick. Stir in the chicken bouillon. Season with salt and pepper.
- Mix in the heavy cream to get a nice, thick gravy consistency. Taste and adjust the seasoning if needed. If the sauce is too thick, add a little more milk.
- Add the cooked potatoes and peas to the pot, stirring gently to coat them in the sauce. Serve warm.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
4 Responses
I love cream peas and potatoes, this recipe was delicious and easy! Thank you!
This recipe for Classic Creamed Potatoes and Peas brought back so many memories! The creamy texture paired with the sweetness of the peas is just perfection. Can’t wait to try this for dinner tonight—thanks for sharing!
I’m 76 and haven’t had creamed Peas and potatoes since I was 14 yrs old! I loved them but didn’t have my Mamaw’s recipe. What a wonderful memory and delicious flavor! Thank you!
I absolutely love the idea of combining creamed potatoes with peas! It brings back such comforting memories of family dinners. Can’t wait to try this recipe and add my own twist with some herbs! Thank you for sharing!