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Old Fashioned Creamed Peas And New Potatoes Recipe

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The other day someone was asking about an old-fashioned creamed peas and new potatoes recipe. I could not stop thinking about how delicious this dish is. New potatoes are tender and full of flavor, peas are a favorite, and I have a great recipe for a white sauce. This sauce, also known as a French bechamel sauce is made with 3 simple ingredients – butter, flour, and heavy cream. 

Get ready for a great side dish that pairs perfectly with any meat, salad, or sandwich. With only a handful of ingredients and a little bit of time, you can serve a delicious side dish that the whole family can enjoy. Tender new potatoes and bright green peas nestled in a divine creamy bechamel sauce. 

Where Did This Delicious Dish Come From

The origin of creamed potatoes and peas is not entirely clear, but it is believed to have originated in England in the 18th century. The dish was originally made with potatoes, cream, and butter, and it was often served as a side dish to meat or poultry. In the 19th century, peas were added to the dish, and it became a popular comfort food in both England and the United States.

Finding The Right Potato

Let’s find just the right potato! The best potatoes for this dish are the smaller new potatoes or baby potatoes because they have thinner more delicate skin and a sweeter flavor. Most potatoes will work fine though. 

Here are my suggestions

  • New potatoes –  washed and cut into quarters
  • Yukon golds (or yellow potatoes) – washed and cut into 1-2 inch pieces
  • Red Potatoes – washed and cut into 1-2 inch pieces
  • Russet – Peeled and cut into 2-inch pieces

The potatoes will be prepared as shown and then boiled until al dente (or slightly tender). Once they are cooked they can be added to the dish.

Selecting The Perfect Peas

Fresh garden peas are the best choice but let’s be real. Not many of us have fresh peas so frozen tender peas work perfectly. You can buy regular or sweet frozen peas. Canned peas might be a little too mushy and salty for this dish but if that is all you have, I say go for it. 

Making A Cream Sauce (Bechamel)

Making this bechamel “white sauce” is a terrific culinary technique to master. It is one of the five main French sauces and can be used with so many recipes. It is a mixture of butter and flour to make a roux, then some sort of milk or cream is added. The result is a thick, rich, velvety, and delicious sauce. See this post for the full tutorial on how to make a bechamel sauce.

 Bechamel can be used for…

  • Mac & Cheese
  • Lasagna
  • Poured over vegetables
  • Mixed with cheese for scalloped potatoes
  • Gravy
  • Sausage gravy and biscuits
  • The top layer in Mousakka 
  • Custard base in many savory souffle
  • A creamy sauce for dipping

Ingredients To Make Old Fashioned Creamed Peas And New Potatoes Recipe

This dish is made with simple and basic ingredients and takes less than a half of an hour. 

One pound of new potatoes, washed and cut into quarters

1 1/2 cup of frozen peas, thawed

2 cups of half and half 

3 tablespoons of butter

3 tablespoons of all-purpose flour

Salt & black pepper to taste

Notes:

For the cream you need 2 cups – you can substitute, heavy cream, whole milk, oat milk, or plant-based milk. Or any combination of these. 

This recipe makes enough for 6. You can easily double the basic recipe for a larger family.  

Additional add-ins

There are different items you can add to make this dish your own. Here are some added suggestions. ( I prefer it just as written)

  • Sprinkled with mint leaves (picture above)
  • Pearl onions or onion powder
  • Cream Cheese
  • Fresh carrots
  • Corn
  • Shredded cheeses like colby jack or cheddar
  • Parmesan cheese
  • Goat cheese
  • Cubed ham
  • Bacon  – crumbled
  • Dash of garlic powder

Instructions On How To Make Old Fashioned Creamed Peas And New Potatoes Recipe

1. Wash and cut new potatoes into quarters. Put them into a large/medium saucepan and cover with water. Add about a tablespoon of salt to the water. Bring to a rolling boil and cook for 10-12 minutes. You should be able to pierce the potato pieces with a fork to check the level of doneness. Leave them a little on the firmer side. They need to keep their shape to be mixed into the dish. 

2. Make a roux. In a large saucepan or skillet (I use a 12″ cast iron skillet) melt butter over medium heat and let it get a little brown. Add in the flour and use a flat whisk to stir the mixture around. Let the roux bubble and cook for one (1) minute. 

3. Add in the cream and whisk it all together. Cook the sauce (bechamel), whisking a few times until it gets thick and bubbly over medium-low heat. Add the salt and pepper a little at a time and taste until you are happy with the flavor.

4. Take the frozen peas run them under hot water for a minute to thaw and add them to the cream sauce. 

5. Drain the potatoes and add them to the creamy peas. Gently stir it all together. Taste again and add additional salt if needed.

6. Transfer to a serving bowl or leave in the skillet – serve hot and enjoy. Top with fresh herbs if you like – try mint!

How To Store And Reheat Old Fashioned Creamed Peas And New Potatoes Recipe

Store any leftover old-fashioned creamed peas and new potatoes recipe in an airtight container in the refrigerator for up to 4 days. 

To reheat: (add a splash of milk if you need to thin it out)

Microwave method – place the desired amount into a microwave-safe bowl and cover a lid (use these amazing silicone lids that I can’t live without). Heat at 30-second intervals and stir until hot. (a couple of minutes) 

Oven method – Place the creamed peas and potatoes into an oven-safe dish and cover with aluminum foil. Heat at 325 degrees F until hot.

What To Serve Old Fashioned Creamed Peas And New Potatoes Recipe With

You can serve this as a creamed peas recipe by leaving out the potatoes if you like – just use 3 cups of peas. Or add a cup of cooked diced fresh carrots to the creamy white sauce for a really treat. This is a comforting side dish and an easy side dish to pull together. And it is a great way to include vegetables on the dinner or holiday table. 

Here are some suggestions on what to serve this easy meal with…

Wrapping Up Old Fashioned Creamed Peas And New Potatoes Recipe

Move over mashed potatoes there’s a new dish in town – wait until you try this old fashioned creamed peas and new potatoes recipe! Just teasing – I love mashed potatoes and so does my picky eater. Check out how I make them here. 

But in all seriousness, this is a favorite side dish. It is so easy to make and goes from stove to table in about 20 minutes. Old-fashioned creamed peas and potatoes are a dish you never knew you always wanted. 

This simple dish is a classic comfort food dish that is sure to please everyone at the table. It is easy to make and can be on the table quickly. The dish is made with simple ingredients of potatoes, peas, cream, butter, and salt and pepper. Old fashioned creamed peas and new potatoes are a great side dish for any meal and can also be served as a main course.

Cheers,

Sarah

Recipe Card For Old Fashioned Creamed Peas And New Potatoes Recipe

5 from 1 vote

Old Fashioned Creamed Peas And New Potatoes Recipe

Tender new potatoes and bright green peas nestled in a divine creamy bechamel sauce. 
Print Recipe
Prep Time:5 minutes
Cook Time:15 minutes
Total Time:20 minutes

Ingredients

  • One pound of new potatoes washed and cut into quarters
  • 1 1/2 cup of frozen peas thawed
  • 2 cups of half and half
  • 3 tablespoons of butter
  • 3 tablespoons of all-purpose flour
  • Salt & black pepper to taste

Instructions

  • Wash and cut new potatoes into quarters. Put them into a large/medium saucepan and cover with water. Add about a tablespoon of salt to the water. Bring to a rolling boil and cook for 10-12 minutes. You should to be able to pierce the potato pieces with a fork to check the level of doneness. Leave them a little on the firmer side. They need to keep their shape to be mixed with the rest.
  • In a large saucepan or skillet (I use a 12″ cast iron skillet) melt butter over medium heat and let it get just a little brown. Add in the flour and use a flat whisk to stir the mixture around. Let it bubble and cook for one (1) minute.
  • Add in the cream and whisk it all together. Cook the sauce (bechamel), whisking a few times until it gets thick and bubbly over medium-low heat. Add the salt and pepper a little at a time and taste until you are happy.
  • Take the frozen peas run them under hot water for a minute to thaw and add them to the cream sauce.
  • Drain the potatoes and add them to the creamy peas. Gently stir it all together. Taste again and add additional salt if needed.
  • Transfer to a serving bowl and serve hot and enjoy. Top with fresh herbs if you like – try mint!

Notes

For the cream you need 2 cups – you can substitute, heavy cream, whole milk, oat milk, or plant-based milk. Or any combination of these. 
This recipe makes enough for 6. You can easily double the basic recipe for a larger family.  
This is the cast iron I use and the flat whisk. 
Course: Side Dish
Cuisine: British
Keyword: Creamed peas, creamed peas and potatoes, creamed potatoes, Dinner in England
Servings: 6
Author: Sarah

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