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Creamed Garden Potatoes and Peas Recipe

Creamed Garden Potatoes and Peas Recipe

New potatoes and peas are treated to a creamy sauce for this special side. —Jane Uphoff, Cunningham, Kansas
TOTAL TIME: Prep/Total Time: 25 min. YIELD:12 servings


  • 2 pounds small red potatoes, quartered
  • 3 cups fresh or frozen peas
  • 1 cup water
  • 2 tablespoons chopped onion
  • 2 tablespoons butter
  • 3 tablespoons plus 1 teaspoon all-purpose flour
  • 1-1/2 teaspoons salt
  • 1/4 teaspoon pepper
  • 2 cups 2% milk
  • 1 cup half-and-half cream


  • 1. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 8-12 minutes or until tender. Drain.
  • 2. Meanwhile, place peas and water in a small saucepan. Bring to a boil. Reduce heat; cover and simmer for 3-5 minutes or until tender. Drain.
  • 3. In a large saucepan, saute onion in butter until tender. Stir in the flour, salt and pepper until blended; gradually add milk and cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in potatoes and peas; heat through. Yield: 12 servings.

Nutritional Facts

2/3 cup: 156 calories, 5g fat (3g saturated fat), 18mg cholesterol, 345mg sodium, 22g carbohydrate (6g sugars, 3g fiber), 6g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

Reviews for Creamed Garden Potatoes and Peas

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bucky2 User ID: 5333798 255129
Reviewed Oct. 7, 2016

" definitely can be eaten cold (better at room temp). As a kid when the potatoes and peas were made for lunch, when I got home from school I would find a bowl in the oven saved back and hidden from everyone else before it was all devoured.

Once in a blue moon I find "new potatoes" at the grocery. They are small about the size of a quarter or a bit smaller and only have to be washed with a scrub brush. And, if you use the tiny onions that is a plus by cooking them with the potatoes.
This is a complicated version of a "generations old" recipe (another reviewer mentioned how old it is). while the potatoes and onions are cooking make your b?chamel sauce which is equal parts butter and flour (2 or3 tbls of each) cooked into a roux then slowly adding milk, NOT 2 percent plus half and half to make up for the lo-fat milk...just use whole milk to begin with. When you've got the sauce cooked throw in the peas and let them cook in the sauce for a couple of minutes the add the potatoes and onions. Same recipe and I thank you for reminding me of it!

jerseytex1 User ID: 4530524 247128
Reviewed Apr. 15, 2016

"This recipe was awesome! Everyone loved it,but my question is...... is it only supposed to be served warm?"

Donut Queen User ID: 6883809 246748
Reviewed Apr. 7, 2016

"Oh my, this was really good! My personal tastes dictate that it would be a solid 5-star recipe by adding some cubed hickory ham and leaving out the onion."

carmsm1 User ID: 8819007 246124
Reviewed Mar. 27, 2016

"Very good but cut the amount of peas in half."

zinastar User ID: 2687177 224872
Reviewed Apr. 15, 2015

"One of my fav things with fresh garden vegies. I use fresh fright out of the pod peas , baby potatoes and baby carrots to.. Then either green onions or chives, which ever I have left. We like the sauce fairly thick, so everything gets coated. So good !!!"

Dynie User ID: 6172426 223759
Reviewed Mar. 29, 2015

"This recipe looks like one that has been in my family for at least 5 generations. We have always called it 'Potaten'. The only difference is we add new tiny carrots and use pearl onions. We also add a tablespoon of sugar. It is delicious, especially with all new veggies from the garden."

lilmisspriss236 User ID: 8129298 128610
Reviewed Nov. 27, 2014

"I am definitely no Betty crocker :) I'm just learning to cook, I found this recipe because my grandma used to make the best peas and potatoes!! My family loves onions so I used about 1/4 c and honestly it could use more.. and fallowing another comment I too like it thicker, I used 1 cup half/half and 1 cup milk it came out perfect consistency. It simmered about two more minutes then needed. Tastes almost like my grandmas thank you :)"

Kimberly Hines User ID: 1929928 171545
Reviewed May. 21, 2014

"Tasted like pot pie filling. So that's what I did with the leftovers."

cattro User ID: 4894275 186752
Reviewed Apr. 28, 2014

"I have got to make these as this is something my mother used to make and I loved them."

georgeaf User ID: 4160520 211561
Reviewed Apr. 22, 2014

"This is favorite of my family and especially my son. Haven't made this in several years but will surprise my son when he is visiting here in the Fall."

angelasandoval User ID: 2401339 211560
Reviewed Jun. 17, 2012

"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."

jujubean79 User ID: 5830255 187650
Reviewed May. 26, 2012

"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."

jkroll User ID: 412025 107109
Reviewed Apr. 15, 2012

"Made half recipe only my husband and I but kept the onion amount the same. Used whole milk only. Very good."

SassyLacey User ID: 4962891 117676
Reviewed Apr. 15, 2012

"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."

irishgrl67 User ID: 5888570 188463
Reviewed Apr. 12, 2012

"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."

DebbieP1204 User ID: 4856727 128590
Reviewed Apr. 11, 2012

"I made this for Easter and everyone loved it. I did increase the chopped onions to 1/2 cup. I will definitely make again."

Cookiemaster13 User ID: 5422007 189635
Reviewed Apr. 8, 2012

"I just finished making this to take with for Easter dinner. Very tasty and easy to make."

bubbajimmy User ID: 1599073 110021
Reviewed Apr. 7, 2012

"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."

scrappycrafter User ID: 2070398 189634
Reviewed Apr. 5, 2012

"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!"

papermaker User ID: 4044658 117675
Reviewed Apr. 5, 2012

"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."

OneNonBlonde User ID: 6418661 190806
Reviewed Apr. 5, 2012

"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."

mommystallyho User ID: 4441802 186750
Reviewed Apr. 5, 2012

"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."

fredaevans User ID: 6360805 189633
Reviewed Apr. 4, 2012

"This is one of those simple recipes that 'defines' the term "Comfort Food."

annsway1 User ID: 1667005 188462
Reviewed Apr. 4, 2012

"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!"

MrsMetz User ID: 1351810 175501
Reviewed Apr. 23, 2010

"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!"

orion88 User ID: 3132744 103820
Reviewed Apr. 5, 2010

"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."

cheriwinkle User ID: 1239361 107104
Reviewed Mar. 26, 2010

"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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