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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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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!

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
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."

Reviewed Mar. 27, 2016

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

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 !!!"

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."

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
Reviewed May. 21, 2014

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

Reviewed Apr. 28, 2014

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

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."

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