When it comes to cozy, satisfying side dishes, few things compare to a warm bowl of creamy potatoes and peas. This timeless recipe blends tender petite red potatoes with sweet garden peas, all enveloped in a rich, buttery cream sauce. Whether you’re preparing a weeknight family dinner or a holiday meal, this dish delivers both flavor and familiarity.
Creamy potatoes and peas strike the perfect balance of hearty and light. The potatoes bring a soft, starchy base while the peas add a pop of freshness and sweetness. The sauce? It ties everything together with smooth, savory goodness—thanks to golden butter, whole milk, and a touch of whipping cream or half-and-half.
Let’s walk through how to create this dish from scratch using simple ingredients and no shortcuts. It’s homemade comfort food made easy.
Ingredients You’ll Need
This recipe uses kitchen staples to create a side that’s indulgent yet balanced. Here’s what you’ll need:
- 1 pound petite red potatoes (washed and halved if large)
- 1 cup garden peas (fresh or frozen)
- 4 tablespoons golden butter
- ¼ cup all-purpose flour
- 1 cup whole milk
- ¼ cup whipping cream or half-and-half
- 1 teaspoon savory chicken bouillon (powder or paste)
- Sea salt and cracked black pepper, to taste
These simple ingredients come together quickly and make enough to serve about 4 people.
Step-by-Step Instructions
Boil the Potatoes and Peas
Start by cooking your vegetables.
- Place the red potatoes in a pot and cover them with cold water. Add a pinch of salt and bring to a boil.
- Reduce the heat to a simmer and cook until the potatoes are fork-tender. This usually takes about 15–18 minutes depending on their size.
- If you’re using fresh peas, boil them separately for about 2–3 minutes until just tender. If using frozen peas, cook them according to the package instructions or microwave them with a splash of water for a couple of minutes.
- Drain both the potatoes and peas. Set aside while you prepare the cream sauce.
Make the Cream Sauce
Now, for the rich, velvety sauce that brings it all together:
- In a large skillet or saucepan, melt the butter over medium heat.
- Once melted and bubbling, whisk in the flour. Stir constantly to form a roux—this will take 1–2 minutes. You want it to bubble slightly but not brown.
- Slowly add the milk in a thin stream while whisking continuously to prevent lumps. Then add the cream or half-and-half.
- Keep stirring over medium heat until the mixture thickens into a smooth sauce, about 4–5 minutes.
- Stir in the chicken bouillon. This adds depth and a savory backbone to the sauce.
- Taste and season with sea salt and cracked black pepper.
Combine Everything
With the sauce ready, fold in the drained potatoes and peas. Use a silicone spatula or large spoon to gently mix everything without mashing the potatoes.
The vegetables should be fully coated in the cream sauce. Heat for another 2–3 minutes over low heat to warm everything through.
Serve
Scoop the creamy potatoes and peas into a serving bowl or dish. Garnish with extra black pepper or a sprinkle of chopped parsley for a fresh touch.
Serve immediately while hot alongside main dishes like roasted chicken, grilled pork chops, or pan-seared fish. This side pairs well with just about any protein.
Cooking Tips
- Don’t overcook the potatoes: You want them tender but still holding their shape. If overcooked, they may fall apart when stirred into the sauce.
- Use Yukon Gold potatoes as a substitute: If red potatoes aren’t available, small Yukon Golds work beautifully. They’re creamy and hold up well to boiling.
- Add flavor with herbs: A pinch of dried thyme, parsley, or dill adds an earthy touch to the sauce.
- Use vegetable bouillon for a vegetarian version: Swap the chicken bouillon for a veggie-based option without losing that savory note.
- Make it cheesy: Stir in ¼ cup of shredded cheddar or Parmesan into the sauce for a richer, cheesier variation.
- Keep warm in a slow cooker: If you’re serving this dish at a gathering, you can transfer it to a slow cooker on the warm setting to keep it hot without drying it out.
Frequently Asked Questions
Can I make creamy potatoes and peas ahead of time?
Yes, you can prepare the dish earlier in the day and reheat it gently over low heat or in the microwave. Add a splash of milk or cream when reheating to bring back the silky texture.
Can I use canned peas?
While canned peas are an option, they tend to be mushier than fresh or frozen. For the best texture, stick with frozen or fresh peas if possible.
How can I thicken the sauce more?
If you prefer a thicker sauce, use slightly more flour (up to ⅓ cup) when making the roux. Be sure to whisk thoroughly when adding the milk to prevent clumping.
Can I make this dish dairy-free?
Yes. Substitute the butter with a plant-based version, and use unsweetened almond milk or oat milk along with a dairy-free cream alternative. Use a dairy-free bouillon cube for added flavor.
What main dishes go well with creamy potatoes and peas?
This side is versatile! Serve it with roasted chicken, meatloaf, baked ham, turkey breast, or even grilled fish. It’s also delicious with vegetarian mains like lentil loaf or baked tofu.
Can I freeze leftovers?
Technically, yes, but cream-based sauces may separate when thawed. If you do freeze it, reheat slowly while whisking and consider adding a bit of fresh cream to restore the texture.
Final Thoughts
Creamy potatoes and peas is more than just a side dish—it’s a comfort food classic that brings warmth and flavor to any table. With its smooth, buttery sauce and tender bites of potato and peas, it’s the kind of dish that quietly steals the show.
Whether you’re serving a crowd or just want something special for a quiet dinner at home, this easy, satisfying recipe is worth keeping in your rotation. It’s homemade goodness at its most dependable—and most delicious.