Grandma’s Creamed Peas and Potatoes Recipe

If the phrase “garden-fresh peas and cream sauce” makes your heart flutter… then honey, you’re in the right place. Grandma’s Creamed Peas and Potatoes is one of those timeless recipes that doesn’t need a fancy twist or trendy ingredient. It’s just good food—wholesome, hearty, and packed with love.

Every bite tastes like something that’s been passed down through generations. It’s the dish you remember from Easter Sunday, harvest season, or a Tuesday night when grandma just wanted to feed you something warm and filling.

And here’s the best part—it’s made with everyday ingredients, comes together in under 30 minutes, and works as both a side dish or a cozy little main.

Why You’ll Love This Recipe:

• Simple pantry ingredients – You probably have everything on hand already.

• Quick & easy – 25 minutes start to finish, and only one skillet to clean!

• Nostalgic flavor – Just like grandma used to make. No frills, just creamy, seasoned perfection.

• Customizable – Add bacon, ham, garlic, or herbs to make it your own.

• Family-friendly – Great for picky eaters, little ones, and folks who love a classic.

Ingredients:

• 12 small new potatoes (red or yellow)

• 1 cup green peas (fresh, frozen, or canned)

• 1 tablespoon salted butter

• 1 tablespoon all-purpose flour

• 1 cup heavy cream or half-and-half

• 1 teaspoon salt

• Black pepper, to taste

How to Make Grandma’s Creamed Peas and Potatoes:

1. Cut the new potatoes in half (if needed). Boil them in salted water for about 10 minutes or until fork-tender. Drain and set aside.

2. If using fresh or frozen peas, boil in unsalted water for 3 to 5 minutes, then drain. If using canned peas, rinse and drain—no need to cook.

3. In a large skillet, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly to avoid lumps.

4. Slowly pour in the heavy cream or half-and-half while whisking. Stir until the mixture is smooth and thickened slightly.

5. Add the cooked potatoes and peas to the skillet. Stir gently to coat everything in the sauce.

6. Season with salt and black pepper. Lower the heat and let it simmer for a few minutes until the sauce thickens and everything is heated through.

7. Taste and adjust seasoning if needed. Serve warm.

Tips & Variations:

• Cut potatoes evenly for consistent cooking.

• Stir constantly when making the roux and adding cream to avoid lumps.

• For extra flavor, add cooked crumbled bacon, a sprinkle of garlic powder, or fresh herbs like dill or parsley.

• Want to make it a full meal? Add diced ham or shredded chicken.

Leftovers can be stored in the fridge for up to 3 days. Reheat gently with a splash of milk or cream to loosen the sauce.

Let’s Wrap It Up:

Some dishes just feel like home, and this is one of them. Whether you’re serving it on the side of a roast, taking it to a potluck, or enjoying a warm bowl on a quiet night, Grandma’s Creamed Peas and Potatoes brings all the comfort with none of the fuss.

Did your family make this recipe growing up? Do you add your own twist? I’d love to hear how you make it yours—leave a comment below and let’s chat recipes!

Grandma’s Creamed Peas and Potatoes

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Ingredients

  

• 12 small new potatoes
• - 1 cup peas fresh, frozen, or canned
• - 1 tablespoon salted butter
• - 1 tablespoon all-purpose flour
• - 1 cup heavy cream or half and half
• - 1 teaspoon salt
• - Black pepper to taste

Instructions

 

• Cut new potatoes in half (if needed). Boil in salted water until fork-tender, about 10 minutes. Drain.
• In a second pot, boil peas in unsalted water for 3–5 minutes, then drain. (Skip if using canned.)
• In a large skillet, melt butter over medium heat. Whisk in flour and cook for 1 minute, stirring constantly.
• Slowly add cream, whisking continuously until smooth.
• Add cooked potatoes and peas to the skillet and stir gently to combine.
• Season with salt and pepper. Simmer 3–5 minutes until sauce thickens.
• Taste and adjust seasoning. Serve hot.

Notes

Add bacon, ham, or herbs for extra flavor.
- Reheat leftovers with a splash of cream or milk.