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Creamed Peas and Potatoes

 Creamed Peas and Potatoes
Nothing beats this comforting side dish to go with Mom's meat loaf. The peas and potatoes combined with a creamy white sauce make a hearty dish that also adds appealing color to the meal. -Linda Nilsen, Anoka, Minnesota
6-8 ServingsPrep/Total Time: 30 min.


  • 4 medium red potatoes, cubed
  • 1 package (10 ounces) frozen peas
  • 1 teaspoon sugar
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1-1/2 cups milk
  • 2 tablespoons minced fresh dill


  • Place potatoes in a large saucepan and cover with water. Bring to a
  • boil. Reduce heat; cover and simmer for 15-20 minutes or until
  • tender. Drain. Cook peas according to package directions, adding
  • sugar.
  • Meanwhile, melt the butter in a saucepan; add the flour, salt and
  • pepper to form a paste. Gradually stir in milk. Bring to a boil;
  • cook and stir for 1 minute or until thickened. Add dill.
  • Drain potatoes and peas; transfer to a serving bowl. Pour sauce over
  • and stir to coat. Yield: 6-8 servings.
Nutritional Facts: 1 serving (3/4 cup) equals 131 calories, 5 g fat (3 g saturated fat), 14 mg cholesterol, 242 mg sodium, 18 g carbohydrate, 3 g fiber, 5 g protein.