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Creamed Garden Potatoes and Peas

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

Ingredients

  • 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

Directions

  • Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer until tender, 8-12 minutes. Drain.
  • Meanwhile, place peas and water in a small saucepan. Bring to a boil. Reduce heat; cover and simmer until tender, 3-5 minutes. Drain.
  • 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 until thickened, about 2 minutes. Stir in potatoes and peas; heat through.
Nutrition 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.

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Reviews

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Average Rating:
  • Joe
    Apr 30, 2020

    It's good, but just missing one ingredient everyone should add. OXO Chicken in a mug. It completes the dish!

  • bucky2
    Oct 7, 2016

    jerseytex1...it 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!9

  • jerseytex1
    Apr 15, 2016

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

  • Donut Queen
    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
    Mar 27, 2016

    Very good but cut the amount of peas in half.

  • zinastar
    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
    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
    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
    May 21, 2014

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

  • cattro
    Apr 28, 2014

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