I discovered this creamed potatoes and peas recipe during a particularly cold winter when I was craving something that reminded me of my grandmother’s cooking. The combination of tender potatoes and sweet peas swimming in a velvety cream sauce has become my go-to comfort food when nothing else will do.
When I was growing up, my grandmother would make creamed potatoes and peas whenever the family gathered for Sunday dinner. There was something magical about watching her hands work—peeling potatoes with practiced efficiency, stirring the cream until it was just right, and somehow knowing exactly when everything was perfectly done without ever using a timer. I’ve spent years trying to recreate that same feeling in my own kitchen.
The first time I made this creamed potatoes and peas recipe for my family, my daughter, who normally pushes vegetables around her plate, asked for seconds. That’s when I knew I’d finally captured the essence of what made my grandmother’s version so special—that perfect balance of simplicity and comfort that makes even veggie-skeptics come back for more.
Ready to create some comfort food magic in your own kitchen? Let’s get cooking!
Why You’ll Love These Creamy Potato Comfort Bowls
I’ve been making various versions of creamed potatoes and peas for over fifteen years, testing different ratios of cream to milk and various potato varieties. This recipe represents the perfect balance I’ve discovered through countless family dinners and holiday gatherings.
- Pure comfort in every bite – The combination of tender potatoes and sweet peas in a velvety cream sauce creates the ultimate comfort food experience that soothes the soul.
- Simple, everyday ingredients – I love that this recipe uses basic pantry and refrigerator staples, making it perfect for last-minute meal planning.
- Versatile side dish – In my kitchen, this creamed potato dish pairs beautifully with everything from roast chicken to meatloaf to holiday ham.
- Quick enough for weeknights – Despite its rich, homemade taste, this recipe comes together in just 40 minutes from start to finish.
- Kid-friendly vegetable option – My children, who typically avoid green vegetables, happily devour these creamy potatoes with peas mixed right in.
“Sometimes the simplest recipes become the ones your family requests most often. This creamed potatoes and peas dish has become our ultimate comfort food tradition—requested for both everyday dinners and special occasions alike.”
Ingredient Notes
Potatoes: I always recommend using Yukon Gold or russet potatoes for this recipe because they have the perfect starch content to create a creamy texture while still maintaining some structure when mashed.
Frozen Peas: Frozen peas actually work better than fresh in this recipe because they’re flash-frozen at peak ripeness, preserving their sweet flavor and bright color that brings life to these creamed potatoes.
Heavy Cream: The heavy cream provides richness that makes this dish truly special—I’ve tried substituting half-and-half, but found the mouthfeel just isn’t the same without that luxurious cream base.
Unsalted Butter: I prefer using unsalted butter so I can control the saltiness of the finished dish, but the butter itself adds a depth of flavor that transforms simple ingredients into something magical.
Milk: The combination of heavy cream and milk creates the perfect consistency—all cream would be too rich, while all milk would be too thin for these creamed potatoes and peas.
Salt and Pepper: Don’t underestimate the importance of proper seasoning—I taste and adjust multiple times while making this dish to ensure the salt and pepper perfectly enhance the natural flavors of the potatoes and peas.
Fresh Parsley: More than just a garnish, fresh parsley adds a bright, herbaceous note that cuts through the richness of the cream and adds visual appeal to the finished dish.
How to Cook Creamed Potatoes and Peas
Step 1. I always start by cutting the potatoes into evenly-sized cubes—about 1-inch pieces work best in my experience—to ensure they cook at the same rate and achieve that perfect tender texture.
Step 2. When boiling the potatoes, I’ve found that adding a generous pinch of salt to the water not only seasons them from within but also helps maintain their structure during cooking.
Step 3. My grandmother always said to drain the potatoes thoroughly and return them to the hot pot for a minute or two—this simple step evaporates excess moisture and makes for creamier final results.
Step 4. I’ve learned that warming the cream and butter mixture slowly is crucial—if you rush this step with high heat, the dairy can separate or develop a scalded flavor that affects the entire dish.
Step 5. When adding the peas, I don’t thaw them first—my mother-in-law taught me that adding them frozen directly to the hot potatoes helps them retain their bright green color while warming them perfectly.
Step 6. For the mashing step, I prefer using a traditional potato masher rather than an electric mixer—this gives me control over the texture, creating those beloved small chunks that add character to the dish.
Step 7. My husband prefers when I add the cream mixture gradually, stirring gently between additions—this prevents the potatoes from becoming soupy and creates that perfect consistency that’s neither too stiff nor too loose.
Step 8. I’ve found that a final taste test is essential before serving—sometimes the potatoes need a touch more salt or a bit more freshly ground pepper to make the flavors truly shine.
How to Store & Reheat
I usually store leftover creamed potatoes and peas in an airtight container in the refrigerator, where they stay delicious for up to 3 days. The cream sauce might thicken slightly during storage, but that’s completely normal and easy to fix when reheating.
For best results, I recommend reheating this dish gently on the stovetop over medium-low heat. I typically add a splash of milk or cream while stirring occasionally to restore that silky texture we all love. In my experience, the microwave works in a pinch, but I’ve found the stovetop method gives more consistent results and prevents the potatoes from drying out.
Freezing isn’t ideal for creamed potatoes and peas—I’ve tried it before, and the texture changes significantly when thawed. The potatoes tend to become grainy and the cream sauce often separates. When I know I won’t use all the leftovers within a few days, I sometimes repurpose them into a simple potato soup by adding extra broth or milk rather than freezing.
What to Serve with Creamed Potatoes and Peas
Roast Chicken: In my kitchen, a simple herb-roasted chicken pairs perfectly with these creamed potatoes and peas—the savory chicken juices taste amazing when they mingle with the creamy sauce on your plate.
Meatloaf: My family loves when I serve this comfort food duo together—the tangy tomato topping of a classic meatloaf creates a delicious contrast to the rich, creamy potatoes and sweet peas.
Grilled Pork Chops: The simplicity of grilled pork with just salt and pepper lets these creamed potatoes shine as the star side dish, creating a balanced meal that’s greater than the sum of its parts.
Baked Ham: During holidays, I often serve these creamed potatoes and peas alongside a glazed ham—something about the sweet-and-salty ham complements the creamy potatoes in a way that makes everyone reach for seconds.
Simple Green Salad: When I’m craving balance, I pair these rich, creamy potatoes with a crisp green salad dressed with a bright vinaigrette—the acidic dressing cuts through the richness perfectly.
FAQs
Can I make creamed potatoes and peas ahead of time?
I often prepare them up to a day ahead, storing them in the refrigerator and reheating gently with a splash of milk to restore their creamy texture.
What’s the best potato variety to use?
I’ve tested several varieties and found Yukon Golds offer the perfect balance of starch and waxiness for creamed potatoes and peas.
Can I use fresh peas instead of frozen?
Fresh peas work beautifully in summer when they’re in season, but I’ve found frozen peas are more consistent year-round and require no extra preparation.
Why did my cream sauce separate?
This usually happens when the heat is too high—I always warm my cream mixture on low heat and never let it boil to maintain that silky texture.
Can I add other vegetables to this dish?
Absolutely! I sometimes add diced carrots (boiled with the potatoes) or sautéed mushrooms for variety and additional nutrients.
How can I make this recipe lighter?
I’ve successfully substituted half-and-half for the heavy cream, though the sauce won’t be quite as rich and may need a touch more time to thicken.
Creamed Potatoes and Peas
Equipment
- large pot
- small saucepan
- potato masher
- Serving dish
Ingredients
- 2 pounds Potatoes Peeled and cubed.
- 1 cup Frozen peas Adds sweetness and color.
- 1/2 cup Heavy cream For a rich and creamy texture.
- 1/4 cup Unsalted butter Adds flavor and creaminess.
- 1/2 cup Milk To adjust the creaminess.
- Salt and pepper To taste.
- 1/4 cup Fresh parsley Chopped, for garnish.
Instructions
- In a small saucepan, combine the heavy cream and butter over low heat. Stir until the butter is melted and the mixture is warm.
- Gradually stir in the milk and continue to heat until the mixture is hot but not boiling.
- Using a potato masher or fork, mash the cooked potatoes to your desired consistency.
- Add the frozen peas to the mashed potatoes and stir to combine.
- Pour the warm cream mixture over the potatoes and peas, mixing until everything is well combined. Season with salt and pepper to taste.
- Transfer the creamed potatoes and peas to a serving dish and sprinkle with chopped fresh parsley.
- Enjoy this creamy and delicious side dish warm alongside your favorite main course.
