Creamy Potatoes and Peas

You want comfort food that’s quick, forgiving, and actually tastes like someone put effort into it—even if you only spent 20 minutes in the kitchen. I fell in love with this combo because it hits that cozy, homey spot without pretending to be fancy. Red potatoes give me texture, peas bring a pop of color and sweetness, and a simple creamy sauce ties everything together like it was meant to be. Want a recipe you can trust on a weeknight? You’re in the right place.

If you like hearty sides and one-pan wonders, you might also enjoy this braised cabbage with potatoes and smoked sausages recipe—it’s a family favorite and a low-effort winner.

Why You’ll Love This Recipe

• Comfort without fuss: creamy, warm, and satisfying with minimal hands-on time.
• Budget-friendly: potatoes and peas won’t break the bank.
• Versatile: serve it as a side, a vegetarian main, or a base for protein.
• Kid-approved: the creamy sauce hides sneaky veggies—no bribes required.
• Make-ahead friendly: tastes great reheated or transformed into a new dish.

Ingredients You’ll Need

Here’s everything you need on hand. Keep it simple and bold what matters.

• Red potatoes (about 1.5–2 pounds)
• Butter (2–3 tablespoons)
• Flour (2 tablespoons)
• Milk (1.5–2 cups; whole milk gives richness)
• Salt (to taste)
• Pepper (freshly ground if you can)
• Peas (fresh or frozen) (1–1.5 cups)

Want to add garlic, onion, or some cheddar? Go ahead—this recipe plays nice with extras.

How to Make (Step-by-Step)

STEP 1

Boil the red potatoes until tender. Cut them into bite-sized pieces so they heat through quickly and stay sturdy in the sauce.

STEP 2

In a separate saucepan, melt the butter and stir in the flour to create a roux. Cook for a minute or two—this removes the raw flour taste and thickens the sauce nicely.

STEP 3

Gradually add in milk while whisking to prevent lumps. Keep whisking until the sauce becomes smooth and starts to thicken.

STEP 4

Season with salt and pepper to taste. Taste early; potatoes can be picky about salt.

STEP 5

Once the sauce is thickened, add the cooked potatoes and peas. If the peas are frozen, toss them straight in—the heat will wake them up.

STEP 6

Stir gently to combine and serve warm. Garnish with a sprinkle of black pepper or chopped herbs if you feel fancy.

Ingredients: the list above gives you the blueprint.
Method: follow the steps, adjust the milk for desired creaminess, and don’t forget to taste.

Pro Tips for the Best Results

• Use red potatoes for a waxier texture that holds together in the sauce.
• Warm the milk slightly before adding it to the roux; you’ll reduce lumps and speed things up.
• Don’t overboil potatoes—keep them fork-tender, not falling-apart mush.
• If sauce gets too thick, stir in a splash of milk until it loosens.
• If sauce is too thin, simmer gently until it reduces; avoid high heat or it will scorch.
• Salt in stages: season the sauce, then taste after adding potatoes and peas, then adjust.
• Use frozen peas when fresh aren’t available; they stay bright and cook quickly.
• Add lemon zest for a fresh pop if you plan to serve this with rich mains—trust me on this one.

Fun Variations & Topping Ideas

Variations:

• Add sautéed onions and garlic for extra depth.
• Stir in shredded cheddar or Parmesan for cheesy goodness.
• Swap milk for half-and-half for a richer mouthfeel.
• Toss in crispy bacon or pancetta if you want meat and salty crunch.
• Make it vegan: use plant butter and unsweetened plant milk, and add a touch of nutritional yeast for umami.

Toppings:

• Chopped fresh parsley or chives for brightness.
• Toasted breadcrumbs for crunch—lightly fry them in butter first.
• Cracked black pepper and a drizzle of olive oil for a rustic finish.
• Hot sauce or chili flakes if you like heat.

Storing and Reheating

• Refrigerating: Cool the dish to room temperature, cover tightly, and store in the fridge for up to 3–4 days.
• Freezing: I don’t recommend freezing the sauced version; the texture changes. Freeze potatoes and peas separately if you must, but fresh is best.
• Reheating on stovetop: Warm gently over low heat. Add a splash of milk if the sauce stiffened in the fridge. Stir often.
• Reheating in microwave: Microwave in 30-second bursts, stirring between each, and add a little milk if needed.
• Oven reheat: Place in an oven-safe dish, cover with foil, and bake at 350°F (175°C) until heated through.

Leftover ideas

• Turn leftovers into a potato-pea gratin: top with cheese and bake until bubbly.
• Make a savory potato pancake: mash, form patties, and pan-fry until golden.
• Use as a filling for a warm pie or hand pies—easy weeknight win.
• Mix into scrambled eggs or an omelet for breakfast with more substance.

Frequently Asked Questions (FAQ)

How long do I boil red potatoes?

Boil potatoes for about 12–15 minutes depending on size. Test with a fork—when it slides in easily, they’re done.

Can I use russet potatoes instead?

Yes, but russets break down more and give you a creamier, chunk-free texture. Use them if you want a mashier result.

Should I use fresh or frozen peas?

I use frozen peas most of the time; they keep their color and cook fast. Fresh peas add brightness if you have them.

Can I make this dairy-free?

Absolutely. Use plant-based butter and milk. Add nutritional yeast for a cheesy note IMO.

Can I add other veggies?

Sure—carrots, corn, and spinach fold in nicely. Just adjust cooking times so everything finishes together.

Conclusion

This creamy potatoes and peas dish hits all the right notes: fast, comforting, and flexible. I love how it adapts to whatever you have in the fridge and still feels like a thoughtful meal. Try it as written first, then play with toppings and add-ins—cooking should feel a little rebellious sometimes. If you want a slightly different take or extra inspiration, check out this great version: Creamed Potatoes and Peas – Tastes Better From Scratch.

If you try this, leave a comment and a rating below—tell me your favorite twist or whether you snuck bacon in (I won’t judge, I’ll probably join). FYI, I’ll read every note because I genuinely love swapping kitchen wins and fails.