Creamed Potatoes & Peas Recipe

4.5 5 8
Creamed Potatoes & Peas Recipe
Creamed Potatoes & Peas Recipe photo by Taste of Home
Publisher Photo

Creamed Potatoes & Peas Recipe

Read Reviews
4.5 5 8
Publisher Photo
"Early in June, we helped Mom pick the first green sweet peas of the season. Mom combined them with potatos and green onion to create this creamy dish, which we all loved." —Ginny Werkmeister, Tilden NE
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. Cook: 25 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. Cook: 25 min.

Ingredients

  • 1 pound small red potatoes
  • 2-1/2 cups frozen peas
  • 1/4 cup butter, cubed
  • 1 green onion, sliced
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • Dash pepper
  • 2 cups milk

Directions

Scrub and quarter potatoes; place in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add peas; cook 5 minutes longer or until vegetables are tender.
Meanwhile, in another large saucepan, melt butter. Add onion; saute until tender. Stir in the flour, salt and pepper until blended; gradually add the milk. Bring to a boil. Cook and stir for 1-2 minutes or until thickened. Drain potatoes and peas; toss with sauce. Yield: 6 servings.
Originally published as Creamed Potatoes & Peas in Taste of Home April/May 2009, p65

Nutritional Facts

3/4 cup: 236 calories, 11g fat (6g saturated fat), 28mg cholesterol, 355mg sodium, 28g carbohydrate (8g sugars, 4g fiber), 8g protein.

  • 1 pound small red potatoes
  • 2-1/2 cups frozen peas
  • 1/4 cup butter, cubed
  • 1 green onion, sliced
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • Dash pepper
  • 2 cups milk
  1. Scrub and quarter potatoes; place in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add peas; cook 5 minutes longer or until vegetables are tender.
  2. Meanwhile, in another large saucepan, melt butter. Add onion; saute until tender. Stir in the flour, salt and pepper until blended; gradually add the milk. Bring to a boil. Cook and stir for 1-2 minutes or until thickened. Drain potatoes and peas; toss with sauce. Yield: 6 servings.
Originally published as Creamed Potatoes & Peas in Taste of Home April/May 2009, p65

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Reviews forCreamed Potatoes & Peas

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Kathlarson User ID: 7539018 229425
Reviewed Jul. 12, 2015

"Delicious! I grew potatoes for the first time this year and my mom kept talking about this special dish that one of her aunts used to make. I was so happy to find this recipe and re-create it for my mom. I used finely chopped white onion instead of green onion. Home run!"

MY REVIEW
ebramkamp User ID: 702841 134394
Reviewed Jun. 19, 2013

"This is a delicious side dish. My husband loves peas but is not a huge fan of potatoes but he will eat second helpings when I make these. I do amp it up a teeny bit by sautéing one minced clove of garlic in the butter and sprinkling with freshly ground black pepper just prior to serving."

MY REVIEW
cathy53clk User ID: 3502516 155672
Reviewed Mar. 26, 2013

"This was one of my favorites when I was growing up. My Grandma always made it with fresh peas out of the garden and I still make it 50 years later. Thanks for sharing the recipe."

MY REVIEW
cmgentzel User ID: 2377770 207488
Reviewed Apr. 2, 2011

"This is a very good recipe and we will definitely make it again. Next time, I'm gonna add some carrots to it though. :)"

MY REVIEW
likemama User ID: 3279318 68156
Reviewed May. 26, 2009

"Oh my goodness!! This is a great side. My grandma used to prepare cream peas, never with potatoes. It was one of my favorite dishes. My daughter made this for a family get together, we ate it all. Great recipe!"

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