There’s something incredibly nostalgic about a steaming bowl of creamed peas and potatoes. Every time I make this dish, I’m transported back to my grandmother’s farmhouse kitchen, where this humble side dish made regular appearances at family gatherings. Today, I’m excited to share my tried-and-true recipe for this classic comfort food that has graced dining tables for generations.
What Makes This Dish Special
Creamed peas and potatoes combine the earthiness of tender potatoes with the sweet pop of green peas, all enveloped in a rich, velvety cream sauce. What I love most about this recipe is its versatility – it works beautifully as a side dish for holiday meals but is simple enough for weeknight dinners.
Essential Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Yukon Gold potatoes | 2 pounds | Peeled and cut into 1-inch cubes |
| Fresh or frozen peas | 2 cups | If frozen, no need to thaw |
| Heavy cream | 1 cup | For the richest sauce |
| Whole milk | 1 cup | Creates perfect sauce consistency |
| Butter | 4 tablespoons | Unsalted preferred |
| All-purpose flour | 3 tablespoons | For thickening |
| Yellow onion | 1 small | Finely diced |
| Salt | 1½ teaspoons | Or to taste |
| White pepper | ¼ teaspoon | Provides subtle heat |
| Fresh nutmeg | Pinch | Optional but recommended |
Kitchen Equipment Needed
| Equipment | Purpose |
|---|---|
| Large pot | For boiling potatoes |
| Medium saucepan | For making cream sauce |
| Colander | For draining |
| Wooden spoon | For stirring |
| Whisk | For smooth sauce |
| Measuring cups/spoons | For accuracy |
Step-by-Step Instructions
Preparing the Potatoes
- Fill a large pot with cold water and add 1 tablespoon of salt
- Peel and cube potatoes into uniform 1-inch pieces
- Place potatoes in cold water and bring to a boil
- Reduce heat to medium and cook for 12-15 minutes until tender
- Test with a fork – they should be easily pierced but still hold their shape
Making the Cream Sauce
- Melt butter in a medium saucepan over medium heat
- Add diced onion and cook until translucent (about 5 minutes)
- Sprinkle flour over butter and onions
- Whisk continuously for 2 minutes to cook the flour
- Gradually add milk and cream, whisking constantly
- Cook until sauce thickens (about 5-7 minutes)
- Season with salt, white pepper, and nutmeg
Combining Components
- Add peas to the cream sauce
- Cook for 3-4 minutes until peas are heated through
- Gently fold in the drained potatoes
- Adjust seasoning to taste
- Let stand for 5 minutes before serving
Pro Tips From My Kitchen
- Choose waxy potatoes like Yukon Gold for best results – they hold their shape better than starchy varieties
- Salt the potato cooking water generously – it should taste like sea water
- Don’t overcook the potatoes – they should be tender but still slightly firm
- For the smoothest sauce, warm the milk and cream slightly before adding to the roux
- Fresh nutmeg makes a noticeable difference – grate it yourself if possible
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 285 |
| Total Fat | 15g |
| Saturated Fat | 9g |
| Cholesterol | 45mg |
| Sodium | 390mg |
| Total Carbohydrates | 32g |
| Dietary Fiber | 4g |
| Protein | 7g |
| Vitamin C | 15% DV |
| Calcium | 10% DV |
| Iron | 8% DV |
Storage and Reheating
| Storage Method | Duration | Notes |
|---|---|---|
| Refrigerator | 3-4 days | In airtight container |
| Freezer | Not recommended | Sauce may separate |
Reheating Instructions
- Stovetop Method:
- Place in saucepan over low heat
- Add 2-3 tablespoons milk
- Stir occasionally until heated through
- Microwave Method:
- Heat in 30-second intervals
- Stir between intervals
- Add splash of milk if needed
Serving Suggestions
- Perfect alongside roasted chicken or turkey
- Excellent with meatloaf or salisbury steak
- Pairs wonderfully with glazed ham
- Serve with crusty bread to soak up the cream sauce
- Garnish with fresh parsley or chives for color
Common Variations
- Add diced carrots for extra color and nutrition
- Incorporate crispy bacon bits for smoky flavor
- Use half-and-half instead of heavy cream for a lighter version
- Add fresh herbs like thyme or tarragon
- Include sautéed mushrooms for an earthier flavor
Troubleshooting Guide
| Issue | Cause | Solution |
|---|---|---|
| Lumpy sauce | Flour not properly incorporated | Whisk vigorously or strain sauce |
| Watery sauce | Too much liquid or insufficient cooking | Continue cooking to reduce |
| Broken sauce | Overheating or harsh stirring | Lower heat and gently reheat |
| Mushy potatoes | Overcooked or cut too small | Watch cooking time carefully |
Frequently Asked Questions
Q: Can I make this dish ahead of time?
A: Yes, but it’s best served fresh. If making ahead, slightly undercook the potatoes and reheat gently with a splash of milk.
Q: Why use white pepper instead of black pepper?
A: White pepper provides the desired heat while maintaining the sauce’s clean appearance. Black pepper is perfectly fine to use if that’s what you have.
Q: Can I use milk instead of cream?
A: While possible, the sauce won’t be as rich. If using all milk, increase the flour by 1 tablespoon for proper thickening.
Q: My sauce is too thick. What should I do?
A: Gradually whisk in warm milk until you reach desired consistency. Add just a little at a time.
Q: Can I use canned peas?
A: Fresh or frozen peas give the best results, but canned peas can work in a pinch. Be sure to drain and rinse them well.
Health and Dietary Considerations
- Naturally gluten-free if cornstarch is substituted for flour
- Vegetarian-friendly
- Rich in vitamin C and potassium
- Can be made lighter using milk instead of cream
- Good source of fiber when made with fresh peas
This humble dish proves that sometimes the simplest combinations make the most satisfying meals. Whether you’re preparing it for a special occasion or a cozy family dinner, creamed peas and potatoes delivers comfort in every bite. Remember, the key to success lies in treating each component with care and patience. Happy cooking!
