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New potatoes and peas are treated to a creamy sauce for this special side. —Jane Uphoff, Cunningham, Kansas
This recipe is:
Healthy
Quick
Diabetic Friendly
Nutritional Facts 2/3 cup equals 156 calories, 5 g fat (3 g saturated fat), 18 mg cholesterol, 345 mg sodium, 22 g carbohydrate, 3 g fiber, 6 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.
Originally published as Creamed Garden Potatoes and Peas in Healthy Cooking April/May 2010, p32
Chopping OnionsI’ve found that the best way to chop onions with no tears is to place the cutting board on top of the stove and turn the vent fan on high. —Gloria D., Courtenay, British Columbia
I’ve found that the best way to chop onions with no tears is to place the cutting board on top of the stove and turn the vent fan on high. —Gloria D., Courtenay, British Columbia
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Reviewed on Jun. 17, 2012 by angelasandoval
Very good! I did double the onion as suggested by others. Next time I'll also cut the milk by about 1/2 c. to make it thicker. We thought it was a little too runny.
Reviewed on May. 26, 2012 by jujubean79
This recipe was pretty good, but I made some changes. I used steamable frozen peas so they could easily just be cooked in the microwave. I only made half the recipe (becuase it's just my husband & I) but I increased the onions. Also, I felt the cream sauce was a little bland...I added more salt, thyme & sage. When it was all done the dish was flavorful, creamy & sweet from the peas. Will definitely make again.
Reviewed on Apr. 15, 2012 by jkroll
Made half recipe only my husband and I but kept the onion amount the same. Used whole milk only. Very good.
Reviewed on Apr. 15, 2012 by SassyLacey
It was o.k. but too rich for my taste. It was too much trouble to make for it not to be any better than it was.
Reviewed on Apr. 12, 2012 by irishgrl67
This recipe was AMAZING!!!! I didn't have red potatoes on hand, but used Russets and the recipe was still Yummy. Even better the next day!!! A couple of small changes, didn't saute onions, but added green onion/scallion and added a tblspn or so of sugar.
Reviewed on Apr. 11, 2012 by DebbieP1204
I made this for Easter and everyone loved it. I did increase the chopped onions to 1/2 cup. I will definitely make again.
Reviewed on Apr. 08, 2012 by Cookiemaster13
I just finished making this to take with for Easter Dinner. Very tasty and easy to make.
Reviewed on Apr. 07, 2012 by bubbajimmy
Excellent recipe, I do prepare it differently. I cook the potatoes till they are just about done, then add the peas to the same pan. When both are done cooking, I drain them an set aside. In the same pan I make the sauce, when I get it mixed well, I add the potatoes/peas back into the pot and cook till thickened. Great dish one pan.
Reviewed on Apr. 05, 2012 by scrappycrafter
My mother also made this recipe, what a great side with ham. The difference is, we add green onions, and in those days, whole milk, now it's fat free half and half!
Reviewed on Apr. 05, 2012 by papermaker
We've had this recipe in our family for years - I use skim milk instead of the half and half and 2% milk. You really can't taste the difference. Also - small fresh garden onions are great - cooked slightly - and added to the creamed peas and potatoes.
Reviewed on Apr. 05, 2012 by onenonblonde
In my family, we have been preparing this dish for years and years. We always have both spring peas and 'creamer potatoes' in our different kitchen gardens. We like it with a little parm and a lotta dill. I'm lucky~those are two of my Top Ten spring vegetables, just below tomatoes and just above swiss chard.
Reviewed on Apr. 05, 2012 by mommystallyho
This recipe, with a few alterations, was a recipe my mother-in-law introduced me to when I was newly married to her son. She said it was his favorite. Just the other night over dinner he was commenting that I need to make it again. Then I get this e-mail from TasteofHome :) Looks like he is going to be enjoying his favorite dish real soon.
Reviewed on Apr. 04, 2012 by clj458
This is a recipe I remember my Mother made when I was a child and brings back many fond memories. I had not made this recipe since I've been an adult. Thank you for sharing!
Reviewed on Apr. 04, 2012 by fredaevans
This is one of those simple recipes that 'defines' the term "Comfort Food.
Reviewed on Apr. 04, 2012 by annsway1
This is one of my all-time favorites for spring. My dishwasher in broken so I add the peas and onion after boiling the potatoes a few minutes, then make a roux and add to one pot,stir well and add milks. Great!
Reviewed on Nov. 20, 2011 by wildviolet
This is a classic. Have been eating this since I was a child. Loved the idea of dill, tasted great! I like to add chicken bullion to add flavor, and any other herbs I have on hand.
Reviewed on Apr. 23, 2010 by MrsMetz
I used this white sauce to smother peas and carrots instead of potatoes. It was absolutely delicious even with 1% milk and white whole wheat flour. It got rave reviews and no one had any idea it wasn't my regular high fat sauce!
Reviewed on Apr. 05, 2010 by orion88
Whole family liked this side dish. I used 2 cups of 1% milk instead of 2%. Its also good with a little grated parmesan cheese on top.
Reviewed on Mar. 26, 2010 by cheriwinkle
Excellent recipe!! Cream sauce is slightly thick, but very rich and creamy. Next time I plan to try 2 cups 1% milk and 1 cup FF evap. milk to see if I can keep the rich creamy taste and reduce the calories and fat a little more. I rarely make creamed peas/potatoes because of the fat and calories. We can 'splurge' with this recipe a little more often!
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