Creamed Peas and New Potatoes

Creamed Peas and New Potatoes

Berta Rowland 0

"Just a recipe a local farmer suggested to me to use with his potatoes and peas. I slightly modified it and it's very tasty."

Ingredients 40 m {{adjustedServings}} servings 182 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 182 kcal
  • 9%
  • Fat:
  • 4.3 g
  • 7%
  • Carbs:
  • 30.5g
  • 10%
  • Protein:
  • 6.1 g
  • 12%
  • Cholesterol:
  • 13 mg
  • 4%
  • Sodium:
  • 51 mg
  • 2%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Bring a large pot of water to a boil over high heat. Boil potatoes for 15 to 20 minutes, or until tender. Drain.
  2. In a medium saucepan, bring 1 cup water to a boil. Simmer peas in boiling water for 6 to 7 minutes, or until tender (do NOT overcook). Drain.
  3. Using the same saucepan, melt butter over medium heat. Stir in flour to make a thick paste; gradually whisk in milk, stirring constantly until slightly thickened. Season with salt and pepper to taste. Now add potatoes and peas to the sauce; simmer for about 5 minutes, stirring often. Serve immediately.
Tips & Tricks
My Crispy Mashed Potato Pancake

An easy, delicious way to enjoy leftover mashed potatoes for breakfast or dinner.

Chef John's Syracuse Salt Potatoes

Very salty boiling water is the key to these flavorful baby potatoes.


  • Editor's Note:
  • One pound fresh peas in pods is equivalent to about 1 cup shelled peas.
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Reviews 44

  1. 61 Ratings


This recipe is AWESOME!!!!! Simple and incredibly inexpensive to make (only *5* main ingredients + all of them can be purchased in large quantities for very little money = not too shabby!). I made a big pot of this meal for less than $10. You can't beat it for the amount of rich flavor you get out of this easy recipe. You won't be disappointed (I could praise this dish all day!). I can't wait to stop being full so I can eat more of it. I will definitely be making this again. SUGGESTIONS ----------------- -Triple or quadruple this recipe because you will want to share it with everyone you know! Plus, it makes for great leftovers. -Before adding potatoes to sauce with peas, mash the peas in the sauce or put the peas in a food processor and give a slight chop on them before adding to sauce. -Season with salt (black truffle finishing salt works great), fresh coarsely ground pepper, and a generous amount of turmeric. It will change your life. :) -I used medium russet potatoes (which are less than $5 for a huge bag) and had no flavor issues. Baby red potatoes probably would have added to the flavor, but I didn't feel like running to the store to make that kind of commitment. -I honestly don't know what shelled English peas are, but I used store-brand frozen peas and everything was terrific.


This recipe was a perfect rendition of the old time dish my grandma used to make me growing up on the farm. It's very simple and the flavors of the vegetables are really able to shine. I recommend using fresh peas and red potatoes from the garden or local farmer's market. The supermarket just won't be the same.


This was delicious! I altered the recipe a little bit by using 1/2 c. heavy cream instead of milk. I didn't have English peas so I substituted with Birds Eye Steamfresh frozen peas that I microwaved for only 3 min. so they wouldn't get overcooked. I added some parsley when I added the salt and pepper just before serving. I served this with baked stuffed salmon and it was wonderful. My husband said he could have made a meal out of this recipe alone....and he loves salmon! I'll definitely make this again.