Creamed Garden Potatoes and Peas Recipe
Creamed Garden Potatoes and Peas Recipe photo by Taste of Home
Next Recipe

Creamed Garden Potatoes and Peas Recipe

Read Reviews
4.5 26 31
Publisher Photo
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.
MAKES:12 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 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

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 starch, 1 fat.


  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.
Originally published as Creamed Garden Potatoes and Peas in Healthy Cooking April/May 2010, p32

Reviews for Creamed Garden Potatoes and Peas

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
jerseytex1 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 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 246124
Reviewed Mar. 27, 2016

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

zinastar 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 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 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 171545
Reviewed May. 21, 2014

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

cattro 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 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 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."

Loading Image