Pro Tip: If using frozen peas, no need to pre-cook them — they’ll warm up perfectly in the sauce. If using fresh peas, blanch them in boiling water for 2–3 minutes first.
How to Make Creamed Potatoes and Peas from Scratch
1. Boil the Potatoes
Wash and cut the red potatoes into bite-sized pieces. Add them to a pot of boiling water and cook for 5 to 8 minutes, or until just fork-tender.
Don’t overcook — you’re looking for soft but not falling apart.
Drain and set aside.
2. Make the Cream Sauce
In the same pot, melt butter over medium heat. Whisk in the flour and cook for about 1 minute to form a roux.
Slowly pour in the milk, whisking constantly to avoid lumps. Cook for a few minutes until the sauce begins to thicken.
Stir in the chicken bouillon, salt, and pepper. Add the whipping cream, whisking until the sauce is rich and smooth. Adjust consistency with a splash of milk if needed.
3. Add the Potatoes and Peas
Gently fold in the cooked potatoes and peas, ensuring they’re fully coated in the creamy sauce. Heat through for 1–2 minutes, stirring occasionally.
Serving Suggestions
Creamed potatoes and peas are a versatile side dish that pairs well with:
Meatloaf or pot roast
Grilled or roasted chicken
Pork chops or baked ham
Pan-fried tofu or seared mushrooms for a vegetarian twist
Storage & Reheating Tips
Refrigerate leftovers in an airtight container for up to 4 days.
To reheat, warm gently on the stovetop over low heat. Add a splash of milk to loosen the sauce if needed.Not freezer-friendly — the cream sauce may separate upon thawing.
Why This Dish Deserves a Spot in Your Recipe Box
This Creamed Potatoes and Peas recipe is a humble yet heartwarming classic that reminds us the best comfort foods are often the simplest. With creamy, rich flavor and a satisfying texture, it’s the kind of dish that shows up quietly at the table and ends up stealing the spotlight.
Easy to prepare, family-approved, and rich with tradition — this is true comfort food done right.
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