Creamed Peas Recipe (with New Potatoes)

Growing up, it was a big deal in the spring when we had early peas and new potatoes from our garden. When I got older, my mom taught me how to make creamed peas. Over the years, I have tweaked this creamed peas recipe.

The first batch of creamed peas and new potatoes from our garden was always a celebrated event in the spring in my house growing up. I helped my mom pick and pod the peas, and I helped my dad dig potatoes.

At dinner time I enjoyed having 1 or 2 really tiny potatoes on my plate to eat whole. My kids enjoy that now too.

As an adult, I don’t have my own vegetable garden. Thankfully my parents still have a garden (although not the same garden they had when I was a kid), and they frequently bring us fresh vegetables. (When they bring us beets and fresh broccoli, I make beet pesto spaghetti and broccoli salad.)

I still get excited about making this creamed peas recipe over smashed new potatoes, even as an adult. What’s great now is I don’t usually have to pod the peas. I have two incredibly helpful kids that are more than willing to do that for me.

Creamed Peas Recipe

Ingredients:

• 2 cups fresh peas (more or less is fine)
• 1/4 cup butter
• 2 Tbsp chopped onion
• 1/4 cup whole wheat flour
• 2 cups milk
• Salt and pepper to taste

Instructions:

1. In a small pan, boil peas while you prepare the white sauce. Boil until peas begin to dimple.
2. In a separate larger pan, melt butter.
3. Add onion and cook until onion starts to become translucent (2-3 minutes).
4. Add in flour and blend with butter.
5. Slowly add milk and continue stirring to allow milk to blend evenly into flour mixture and reduce lumps.
6. Add salt and pepper, as desired.
7. Simmer sauce until it thickens (about 10-15 minutes) while stirring frequently.
8. By this time the peas should be starting to dimple. Drain peas and pour them into the white sauce.
9. Continue to cook the creamed peas on low for about 5 minutes.
10. Serve over smashed boiled potatoes.

Printable Creamed Peas Recipe

I scrub and boil the potatoes while preparing the rest of the meal. The potatoes take about 30-45 minutes to get tender, depending on the size.

You should be able to stick a knife in them and pull it back out easily when potatoes are done. Sometime I actually let mine boil for about an hour because, in my opinion, you can never really over cook a potato.

I smash the potatoes with a fork on plates and serve with creamed peas over them. I like to keep the really tiny potatoes whole after they are cooked instead of smashing them. I enjoyed seeing and eating the tiny potatoes as a kid and my kids enjoy them too.

Does your family get excited about creamed peas and new potatoes?