4.8 from 12 votes
Creamed Peas and Potatoes
Creamed Peas and Potatoes is an old-fashioned side dish that takes me right back to my grandparent's dinner table in Pocatello, Idaho! Made with earthy peas and thin-skinned new potatoes fresh from Grandpa's garden, I could easily make an entire meal out of this humble fare.
Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings: 4 servings
Calories: 186 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
- 1 pound new potatoes halved or quartered
- 1 cup shelled English peas
- 1 Tablespoon salted butter
- 1 Tablespoon all-purpose flour
- 1 cup milk
- 1/2 teaspoon salt or more to taste
- 1/2 teaspoon pepper or more to taste
Instructions
- Bring a large pot of water to a boil, then salt the water. The rule of thumb is to add about 1 teaspoon of table salt for every quart of water. You need enough water to cover the potatoes, so it will probably be around 8-12 cups of water, so 2-3 teaspoons of table salt will be needed to season the water.
- Add the potatoes and cook for 10-15 minutes, just until the potatoes are fork tender and can be easily pierced but aren't falling apart. Remove the potatoes with a slotted spoon and set to the side.
- Cook the peas in the same water as the potatoes for 2-5 minutes until tender, but do not overcook. They should be bright green and still have some texture to them. If using frozen peas, there is no need to cook them at this point. Instead, wait to add them with the cooked potatoes to the sauce, then simmer until warm. Drain the water and add the peas to the potatoes. Set aside.
- In the same pot, melt the butter then sprinkle with the flour. Whisk until the flour has absorbed the butter, about 1 minute.
- Whisk in the milk, then season with the salt and pepper and cook until slightly thickened. Add the peas and potatoes, stirring to coat in the sauce, and simmer until warmed through. If the sauce gets too thick, thin it out with some additional milk. If it isn't thick enough, you can whisk more flour in to a little additional milk and stir that into the sauce to help thicken it.
- Taste and adjust the salt and pepper as needed. Serve immediately.
Cup of Yum
Notes
- For salted water, add about 1 teaspoon of table salt for every quart of water. A quart is 4 cups. You should add the salt once the water comes to a boil.
- Feel free to double or even triple the sauce recipe, which is more like how my grandma and mom made it.
Nutrition Information
Calories
186kcal
(9%)
Carbohydrates
30g
(10%)
Protein
6g
(12%)
Fat
5g
(8%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
1g
Cholesterol
14mg
(5%)
Sodium
351mg
(15%)
Potassium
653mg
(19%)
Fiber
4g
(16%)
Sugar
6g
(12%)
Vitamin A
467IU
(9%)
Vitamin C
37mg
(41%)
Calcium
94mg
(9%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 186
% Daily Value*
| Calories | 186kcal | 9% |
| Carbohydrates | 30g | 10% |
| Protein | 6g | 12% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 14mg | 5% |
| Sodium | 351mg | 15% |
| Potassium | 653mg | 14% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 467IU | 9% |
| Vitamin C | 37mg | 41% |
| Calcium | 94mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.