Enjoy these creamed peas and potatoes with garden-fresh peas and new potatoes in the Spring or any time of year using mini potatoes and frozen peas.
Creamed peas and new potatoes are comfort food in vegetable form and yes, that’s totally a thing :)
This delicious side dish has been enjoyed for many years in Spring when new potatoes and garden peas were ready for harvest at the same time.
I think it’s too good to just enjoy in the Spring. I make it year-round with mini potatoes and frozen peas!
Ingredients and substitutions
Potatoes – Ideally, this dish is best made with new potatoes. New potatoes are simply potatoes that have been dug from the garden when small and enjoyed without storing for any time. They are typically small and have a paper-thin skin, that rubs off easily. New potatoes are favoured as they are more moist and sweeter than potatoes that have been stored.
If new potatoes are unavailable, you can certainly make this dish with mini red or yellow potatoes.
Finally, I have enjoyed this dish with canned, whole potatoes, which are a great option in a pinch.
Peas – Again, if you can get your hands on garden-fresh peas you shell yourself that would be perfect. If fresh peas aren’t available, you can use certainly use frozen peas.
Milk – I like to use 2 or 3% milk, for a lovely creamy taste and texture (without the need for cream).
How to make creamed peas and new potatoes
- To start, boil some water in a small saucepan. When boiling, add the peas and cook until tender (3-5 minutes). Drain and set aside.
- At the same time, boil some water in a medium saucepan for the potatoes. When boiling, salt the water and cook the potatoes until tender, about 10-15 minutes. Drain and set aside.
- Make the white sauce by melting butter in a skillet. Add the onion and cook until softened.
- Add the flour to the onion mixture and cook briefly, then gradually add the milk, stirring constantly.
- Return the potatoes and peas to the skillet and cook, stirring, until the sauce thickens up nicely.
- Taste and season the dish generously with salt and pepper.
Recipe tip!
- Salt and pepper are crucial to the success of this dish. Taste the sauce at the end of cooking and if it tastes flat or a bit bland, add more salt! Just remember that beyond the butter, none of the ingredients has any salt, so you’ll need to do it along the way and at the end. Boil your potatoes in salted water. Once your sauce is made, taste and add seasoning as necessary. Again (for emphasis :), use a generous hand with the salt when seasoning this dish.
Making ahead, storing and freezing
This dish is best eaten when freshly made, but leftovers can be refrigerated and reheated. Simply add a splash of milk to it when reheating if needed to loosen the sauce.
Milk-based sauces don’t freeze well, so freezing isn’t suggested.
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Get the Recipe: Creamed Peas and New Potatoes
Ingredients
- 12-14 small new potatoes, or mini potatoes
- 1 cup peas, fresh or frozen
- 1 Tablespoon salted butter
- 2 Tablespoon yellow or red onion, finely diced
- 1 Tablespoon all-purpose flour
- 1 cup milk, 2 or 3% b.f. recommended
- 1/4 teaspoon salt, plus more, as needed
- Freshly ground pepper
Instructions
- Start water boiling in two medium-large saucepans on your stovetop. Add peas to boiling water. Don't salt, but add a pinch of sugar to the water. Cook until just tender, 3-5 minutes. Drain and set aside. Unless potatoes are really tiny, cut in half or in quarters. Cook in salted boiling water until tender, about 10 minutes (Test with a knife to be sure the are cooked through). Drain and set aside.
- In a large skillet over medium heat, melt butter. Add the onion and cook, stirring, until the onion is softened. Add the flour and cook, stirring constantly, for about 1 minute. Slowly begin adding milk, stirring continuously, until well combined. Add the cooked peas and potatoes and salt and pepper. Reduce heat slightly and allow the sauce to simmer until thickened to a creamy sauce. Taste the sauce and add more salt and pepper, if needed (It should not taste flat or bland. I find I almost always need to add a bit more salt). Remove to a serving dish and serve immediately.
Notes
More potato recipes to love!
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!
I just keep making this! Sometimes I actually crave it! Reminds me of my much-loved and missed mom. Thanks for the memories and the recipe!
I’m so pleased to hear, Julie. Food memories are the best!
My mother in law made this for me , it is still my favorite. But can you freeze leftovers?
Hi Christine and yes, you can freeze leftovers. You may need to add a splash of milk to thin it a bit when reheating.
Made this today and it brings back memories at my great grandma’s house 60 some years ago! I used unsweetened original almond milk and it worked just fine! Having it with grilled pork chops and corn on the cob – perfect August meal!
I’m so glad you enjoyed these, Sue and good to know it works with almond milk, too :) Thanks!
This dish is a little bit of heaven.Having it with a Shepard pie and it is very tasty.
So glad you are enjoying it, Charles :) Thanks so much!
I just had to add this, everyone’s talking GRANDMA’S HOUSE, I always knew I was BLESSED because my GRANDMA & GRANDPA LIVED WITH OUR FAMILY ALL THEIR LIVES. My GrandPa passed away when I was 10 years old and my GRANDMA passed away about 20 years later. So, actually my GRANDMA raised my brother and me because both my parents had to work to make a living……
GOD BLESS GRANDMA & GRANDPA…….
Indeed!
Ummmm GOOD, just like GRANDMA used to make for me back in the day…..
Thanks ever so much……
John F……..HAYS, KANSAS..
So glad you enjoyed them, John :) Thanks so much!