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Creamed Peas

Growing up, it was a big deal in the spring when we had early peas and potatoes from our garden. Over the years, I have tweaked this creamed peas recipe.
Course Side Dish
Cuisine American


  • 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


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