Creamed Potatoes and Peas

I’ve whipped up a creamy, comforting side dish where tender potatoes and fresh peas come together in a rich, velvety sauce. It’s simple, satisfying, and pairs beautifully with a wide variety of mains.

Why You’ll Love This Recipe

I adore how effortless this dish is—just a few humble ingredients, and I get a luxurious side that feels almost indulgent. The cream smooths out the potatoes, the peas add a pop of sweetness and freshness, and it all melds into one harmonious bite.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Potatoes (Yukon Gold or red), peeled and diced

• Fresh or frozen peas

• Heavy cream (or half‑and‑half for a lighter version)

• Butter

• Onion, finely chopped

• Garlic, minced (optional)

• Salt and pepper to taste

• Fresh parsley or chives, chopped for garnish

Directions

1. In a pot of salted water, boil the diced potatoes until just tender (about 10–12 minutes), then drain.

2. Meanwhile, melt butter in a large skillet over medium heat. Add chopped onion (and garlic, if using) and sauté until soft and translucent.

3. Add the drained potatoes and peas to the skillet.

4. Pour in the cream and gently stir to combine. Bring to a low simmer and cook for a few minutes until the sauce thickens slightly.

5. Season generously with salt and pepper. Taste and adjust seasoning as needed.

6. Remove from heat, stir in chopped parsley or chives, and serve warm.

Servings and timing

• Servings: 4

• Prep time: ~10 minutes

• Cook time: ~20 minutes

• Total time: around 30 minutes

Variations

• Swap heavy cream for Greek yogurt or sour cream for a tangier flavor and lighter texture.

• Stir in grated Parmesan or sharp cheddar cheese for extra richness.

• Add cooked bacon or pancetta bits for a savory twist.

• Toss in a pinch of nutmeg or smoked paprika for a subtle flavor boost.

Storage/reheating

• Storage: I keep leftovers in an airtight container in the refrigerator for up to 3 days.

• Freezing: This dish doesn’t freeze well due to the cream; I don’t recommend it.

• Reheating: I gently warm it on the stove over medium-low heat, stirring and adding a splash of cream or milk to refresh the sauce.

FAQs

Can I use frozen peas instead of fresh?

Yes—I often use frozen peas. I add them in slightly earlier so they have time to thaw and warm through with the potatoes.

Can I skip the onions and garlic?

Definitely. I sometimes leave them out for a plainer version or if ingredients are limited—it still tastes delicious with just potatoes, peas, and cream.

Is there a vegan alternative?

Yes—I swap butter for vegan margarine and use a plant‑based cream or unsweetened non‑dairy milk with a touch of nutritional yeast for creaminess.

How do I prevent the potatoes from falling apart?

I choose waxy potatoes like Yukon Gold or red potatoes. They hold their shape better than starchy varieties like Russets.

Can I prepare this ahead?

Yes—I sometimes cook it fully, refrigerate, then reheat gently on the stove before serving. I add a little extra cream or milk to revive the sauce.

Conclusion

I love how Creamed Potatoes and Peas bring both comfort and elegance to the plate with minimal effort. Creamy, luscious, and veggie-filled—it’s a reliable side I’m always happy to revisit.