Creamed Peas and New Potatoes – Creamed Peas Recipe Without Cream
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Creamed Peas and New Potatoes come together quickly on the stove top and pair perfectly along side any entrée. This old fashioned creamed peas (without cream) dish tastes just like Mom or Grandma made it.
Creamed Peas and New Potatoes Recipe:
I love peas. It’s no secret to my co-workers, because I’ve been known to cook a bag of frozen peas at work for lunch (almost every day of the week). But, when I’m at home, I prefer a creamy peas cooked from frozen or even canned peas.
That’s why I have a variety of creamy pea recipes in my recipe box. Sometimes, I go for the basic cream peas made with frozen peas, or sometimes I grab a can of peas and make a canned cream pea recipe. This new creamed peas and new potatoes caught my eye because I love new potatoes.
New potatoes are the perfect partner for peas. What is a new potato? It’s a young, small potato with a thin skin and sweeter flavor. If you want to go fancier, remove a narrow strip around each potato with a peeler before boiling.
Creamed Peas Recipe Without Cream
This creamed peas recipe is actually made without cream. Yes, you read that correctly – Creamed Peas (no cream). Instead, this vintage dish uses milk, butter and flour.
Whole milk works best but 2%, 1 % or skim will work in a bind.
Simple side dishes are the only way to go. Make this creamy pea dish on the stove top in just a matter of minutes. The cream sauce follows a basic recipe using butter (or margarine), flour and milk. The potatoes are boiled separately, and since they are so small, it won’t take long until they are fork tender.
Peas + Potatoes = Perfect Side Dish
What goes with creamed peas?
When serving an old fashioned dish such as creamed peas, try serving it with a vintage entrée, just like Grandma would. Ham steak, cubed steak, swiss steak, bologna salad — the options are endless.
These potatoes, peas and onions would also go great served along a protein like Grilled Pork Shoulder Steak, Crock Pot Sweet Pulled Pork, Slow Cooker Turkey Breast or steak marinated in our 3 Ingredient Marinade.
Creamed Peas and New Potatoes (no cream) Ingredient List
What do I need to make creamed peas?
Frozen Peas
New Potatoes, scrubbed
Butter (or margarine)
Flour
Green Onions (optional)
Milk
Salt
Black Pepper
How to Make Old Fashioned Creamed Peas and Potatoes:
Instructions:
- Boil new potatoes in salted water until fork tender; add frozen peas to water and immediately drain; add the potatoes and peas back to the saucepan or skillet, and cover with a lid with the heat turned off.
- In a small saucepan, cook onions in margarine until tender and fragrant.
- Stir in flour, salt and pepper; add milk.
- Cook and stir until thickened and bubbly; continue to cook and stir for an additional 1-2 minutes. Taste the sauce and add more salt and pepper if needed. (very important)
- Pour the cream mixture over the potatoes and peas; stir and serve.
For the full recipe steps and ingredient amounts for potatoes, peas and onions, scroll to the recipe card at the bottom of this post.
Notes About Cream Peas and Potatoes:
- My cream peas and potato recipe uses frozen peas but you can use fresh shelled peas too.
- Peas can easily be over cooked. Be sure to add to the boiling water, and then immediately drain the water. Put peas and potatoes back into the same skillet and cover. The residual heat will perfectly cook the peas.
- Taste the white sauce before adding to the vegetables. If it is bland, add more salt and pepper.
- If you want to fancy this dish up, use a potato peeler and remove a narrow strip of the skin on each potato before boiling.
- I have a many creamy pea recipes. Try my old fashioned recipe and my canned pea recipe.
Our Favorite Green Vegetable Recipes
If you love green vegetables as much as I do, then be sure to try out some of my favorite ways to prepare them.
Sauteed Swiss Chard and White Beans
Quick Succotash with Corn & Lima Beans
Linking up to Meal Plan Monday.
Creamed Peas and New Potatoes - Creamed Peas Recipe Without Cream
Ingredients
- 1 pound new potatoes (about 10)
- 12 ounces frozen peas
- 1/4 cup green onions, sliced
- 2 Tablespoons margarine or butter
- 1 Tablespoon flour
- 1/4 teaspoon salt
- dash black pepper
- 1 cup milk
Instructions
- Scrub potatoes. Add potatoes to a saucepan or skillet with water. Boil until fork tender.
- Turn off heat; add frozen peas, stir. Immediately drain off the water and add peas and potatoes back to the same skillet or pan. Put on the lid and set aside.
- In a small saucepan, cook onions in the margarine until tender (just a couple minutes).
- Add flour, salt and pepper, and cook until lightly browned. Add milk, cooking and stirring until thickened and bubbly. Continue to cook and stir for an additional 1-2 minutes. Taste the white sauce. If bland, add more salt and pepper.
- Combine the white sauce and the vegetables. Stir and serve.
Notes
- My cream peas and potato recipe used frozen peas but you can use fresh shelled peas too.
- Peas can easily be over cooked. Be sure to add to the boiling water, and then immediately drain the water. Put peas and potatoes back into the same skillet and cover. The residual heat will perfectly cook the peas.
- Taste the white sauce before adding to the vegetables. If it is bland, add more salt and pepper.
- If you want to fancy this dish up, use a potato peeler and remove a narrow strip of the skin on each potato before boiling.
- I have a many creamy pea recipes. Try my old fashioned recipe and my canned pea recipe.
Nutrition
Trying this one today. I’m trying to recreate some of the tastes from my childhood for my sister and I.