Some dishes have a way of bringing back warm memories with every bite. Creamed Peas and Potatoes is one of those classic comfort foods that feels like a cozy hug on the plate. My grandmother used to make this dish every spring when peas were fresh and sweet, and she’d pair it with a simple roast chicken for the perfect Sunday supper.

In this modern twist, I’ve stayed true to those roots but made it simple enough to enjoy year-round with frozen peas and creamy russet potatoes. Rich, silky heavy cream blends with butter-sautéed onions and a sprinkle of dill to create a sauce that perfectly coats the tender potatoes and peas. This American-inspired side dish is quick to make, budget-friendly, and guaranteed to win hearts at any table.

Why You’ll Love This Creamed Peas and Potatoes Recipe

• Creamy, rich, and ultra-satisfying
• Made with everyday, easy-to-find ingredients
• Ready in under 30 minutes
• Delicious alongside chicken, fish, or beef
• Works for cozy winter dinners or fresh spring gatherings

Ingredients

For Creamed Peas and Potatoes:

• 2 cups diced russet potatoes (about ½-inch cubes)
• 1 cup high-quality heavy cream
• ½ cup frozen peas
• ½ medium onion, finely diced
• 1 tablespoon unsalted butter
• ¼ teaspoon dried dill
• Salt and pepper, to taste

How to Make Creamed Peas and Potatoes

Step 1: Cook the Potatoes and Peas

Dice the russet potatoes into ½-inch cubes to help them cook evenly. Place the potatoes in a pot of salted boiling water and boil for about 12–15 minutes until they are just fork-tender.

Add the frozen peas to the same pot and continue boiling for another 3–5 minutes until the peas are warmed through. Drain the potatoes and peas, and set aside.

Step 2: Build the Creamy Base

In a clean saucepan, melt the unsalted butter over medium heat. Add the finely diced onion and sauté until it turns translucent and aromatic, about 3–4 minutes.

Slowly pour in the heavy cream and bring it to a gentle boil, stirring frequently. Allow the cream to simmer for a few minutes until it thickens slightly into a rich sauce.

Step 3: Combine and Season

Add the drained potatoes and peas back into the creamy onion sauce. Stir gently to combine, ensuring all the vegetables are evenly coated with the luscious cream mixture.

Sprinkle in the dried dill, and season to taste with salt and black pepper. Stir again to distribute the seasonings.

Step 4: Serve and Enjoy

Transfer the creamed peas and potatoes to a serving bowl. If you like, finish with a sprinkle of extra dill or freshly cracked pepper for a final flourish. Serve immediately while warm, and watch this old-fashioned side dish steal the spotlight.

Tips for Success

• Use fresh peas in spring or summer for extra sweetness
• Dice the potatoes evenly so they cook at the same speed
• Season in layers — taste the cream sauce before combining everything so you can adjust the flavor
• Try Yukon Gold potatoes for an even creamier bite
• Add fresh herbs like parsley or chives for a fresh finish

Serving Suggestions

Creamed Peas and Potatoes are a versatile side that pairs beautifully with:

• Roast chicken or turkey
• Pork chops
• Grilled salmon
• Beef pot roast
• Ham or glazed ham for holiday gatherings

Or, enjoy them on their own with a fresh green salad for a light vegetarian meal.

Storage & Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a saucepan over low heat, adding a splash of milk or cream if needed to loosen the sauce. Stir gently until heated through.

FAQs

Can I make this ahead of time?
Yes! Cook and combine everything, then reheat gently on the stove before serving.

Can I make this dairy-free?
You could use a dairy-free cream substitute, but the flavor will be slightly different.

Can I add other vegetables?
Definitely — carrots or green beans work beautifully in this creamy sauce.

Let’s Stay Connected

If you make this Creamed Peas and Potatoes recipe, I’d love to hear how it turned out! Share your feedback in the comments or tag me on social media so I can see your delicious creations.

The Goods

Creamed Peas and Potatoes

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Creamed Peas and Potatoes combine tender russet potatoes, peas, and a creamy sauce for the ultimate American comfort food side dish. Easy and delicious!

Course Appetizer, Side Dish, Vegetables

Cuisine American

Recipes

• 2 cups diced russet potatoes about ½-inch cubes
• 1 cup high-quality heavy cream
• ½ cup frozen peas
• ½ medium onion finely diced
• 1 tablespoon unsalted butter
• ¼ teaspoon dried dill
• Salt and pepper to taste

Instructions

Step 1: Cook the Potatoes and Peas

• Dice the russet potatoes into ½-inch cubes to help them cook evenly. Place the potatoes in a pot of salted boiling water and boil for about 12–15 minutes until they are just fork-tender.
• Add the frozen peas to the same pot and continue boiling for another 3–5 minutes until the peas are warmed through. Drain the potatoes and peas, and set aside.

Step 2: Build the Creamy Base

• In a clean saucepan, melt the unsalted butter over medium heat. Add the finely diced onion and sauté until it turns translucent and aromatic, about 3–4 minutes.
• Slowly pour in the heavy cream and bring it to a gentle boil, stirring frequently. Allow the cream to simmer for a few minutes until it thickens slightly into a rich sauce.

Step 3: Combine and Season

• Add the drained potatoes and peas back into the creamy onion sauce. Stir gently to combine, ensuring all the vegetables are evenly coated with the luscious cream mixture.
• Sprinkle in the dried dill, and season to taste with salt and black pepper. Stir again to distribute the seasonings.

Step 4: Serve and Enjoy

• Transfer the creamed peas and potatoes to a serving bowl. If you like, finish with a sprinkle of extra dill or freshly cracked pepper for a final flourish. Serve immediately while warm, and watch this old-fashioned side dish steal the spotlight.