Creamed Peas And Potatoes Recipes

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CREAMED PEAS AND POTATOES



Creamed Peas and Potatoes image

I've had this recipe for years. The green from the peas and the red skins on the potatoes make a very attractive (and delicious) side dish. It is outstanding served with salmon and a wonderful addition to a meat loaf meal. And best of all -- it's quite easy to prepare.

Provided by Bobbie

Categories     Low Protein

Time 50m

Yield 6 serving(s)

Number Of Ingredients 9

4 medium red potatoes, cubed
1 (10 ounce) package frozen peas
1 teaspoon sugar
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon white pepper
1 1/2 cups milk
2 tablespoons fresh dill, minced

Steps:

  • Place potatoes in saucepan, cover with water and cook until tender.
  • Cook peas according to package directions, adding the sugar.
  • Melt the butter in a saucepan; add flour, salt and pepper to form a paste.
  • Gradually add the milk. Bring to a boil; boil for 1 minute -- stirring often. Add dill; cook until thickened and bubbly.
  • Drain potatoes and peas and return to one saucepan. Pour sauce over; stir to combine.
  • Serve immediately. Garnish with a sprig of fresh dill if desired.

CREAMED PEAS AND NEW POTATOES



Creamed Peas and New Potatoes image

Just a recipe a local farmer suggested to me to use with his potatoes and peas. I slightly modified it and it's very tasty.

Provided by Berta Rowland

Categories     Side Dish     Vegetables     Green Peas

Time 40m

Yield 4

Number Of Ingredients 6

1 pound baby red potatoes, quartered
1 cup shelled English peas
1 tablespoon butter
1 tablespoon all-purpose flour
salt and pepper to taste
1 cup milk

Steps:

  • Bring a large pot of water to a boil over high heat. Boil potatoes for 15 to 20 minutes, or until tender. Drain.
  • In a medium saucepan, bring 1 cup water to a boil. Simmer peas in boiling water for 6 to 7 minutes, or until tender (do NOT overcook). Drain.
  • Using the same saucepan, melt butter over medium heat. Stir in flour to make a thick paste; gradually whisk in milk, stirring constantly until slightly thickened. Season with salt and pepper to taste. Now add potatoes and peas to the sauce; simmer for about 5 minutes, stirring often. Serve immediately.

Nutrition Facts : Calories 182.3 calories, Carbohydrate 30.5 g, Cholesterol 12.5 mg, Fat 4.3 g, Fiber 3.9 g, Protein 6.1 g, SaturatedFat 2.6 g, Sodium 50.7 mg, Sugar 6 g

CREAMED GARDEN POTATOES AND PEAS



Creamed Garden Potatoes and Peas image

New potatoes and peas are treated to a creamy sauce for this special side. -Jane Uphoff, Cunningham, Kansas

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 12 servings.

Number Of Ingredients 10

2 pounds small red potatoes, quartered
3 cups fresh or frozen peas
1 cup water
2 tablespoons chopped onion
2 tablespoons butter
3 tablespoons plus 1 teaspoon all-purpose flour
1-1/2 teaspoons salt
1/4 teaspoon pepper
2 cups 2% milk
1 cup half-and-half cream

Steps:

  • Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer until tender, 8-12 minutes. Drain., Meanwhile, place peas and water in a small saucepan. Bring to a boil. Reduce heat; cover and simmer until tender, 3-5 minutes. Drain., In a large saucepan, saute onion in butter until tender. Stir in the flour, salt and pepper until blended; gradually add milk and cream. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in potatoes and peas; heat through.

Nutrition Facts : Calories 156 calories, Fat 5g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 345mg sodium, Carbohydrate 22g carbohydrate (6g sugars, Fiber 3g fiber), Protein 6g protein. Diabetic Exchanges

CREAMED PEAS AND POTATOES



Creamed Peas and Potatoes image

Nothing beats this comforting side dish to go with Mom's meat loaf. The peas and potatoes combined with a creamy white sauce make a hearty dish that also adds appealing color to the meal. -Linda Nilsen, Anoka, Minnesota

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 6-8 servings.

Number Of Ingredients 9

4 medium red potatoes, cubed
1 package (10 ounces) frozen peas
1 teaspoon sugar
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon white pepper
1-1/2 cups milk
2 tablespoons minced fresh dill

Steps:

  • Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain. Cook peas according to package directions, adding sugar. , Meanwhile, melt the butter in a saucepan; add the flour, salt and pepper to form a paste. Gradually stir in milk. Bring to a boil; cook and stir for 1 minute or until thickened. Add dill. , Drain potatoes and peas; transfer to a serving bowl. Pour sauce over and stir to coat.

Nutrition Facts : Calories 131 calories, Fat 5g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 242mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 3g fiber), Protein 5g protein.

CREAMED POTATOES & PEAS



Creamed Potatoes & Peas image

"Early in June, we helped Mom pick the first green sweet peas of the season. Mom combined them with potatos and green onion to create this creamy dish, which we all loved." -Ginny Werkmeister, Tilden NE

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 6 servings.

Number Of Ingredients 8

1 pound small red potatoes
2-1/2 cups frozen peas
1/4 cup butter, cubed
1 green onion, sliced
1/4 cup all-purpose flour
1/2 teaspoon salt
Dash pepper
2 cups 2% milk

Steps:

  • Scrub and quarter potatoes; place in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add peas; cook 5 minutes longer or until vegetables are tender., Meanwhile, in another large saucepan, melt butter. Add onion; saute until tender. Stir in the flour, salt and pepper until blended; gradually add milk. Bring to a boil. Reduce heat; cook and stir for 1-2 minutes or until thickened. Drain potatoes and peas; toss with sauce.

Nutrition Facts : Calories 236 calories, Fat 11g fat (6g saturated fat), Cholesterol 28mg cholesterol, Sodium 355mg sodium, Carbohydrate 28g carbohydrate (8g sugars, Fiber 4g fiber), Protein 8g protein.

CREAMED PEAS AND NEW POTATOES



Creamed Peas and New Potatoes image

Make and share this Creamed Peas and New Potatoes recipe from Food.com.

Provided by Carol

Categories     Potato

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb tiny new potatoes
1 1/2 cups peas
1/4 cup onion, chopped
1 tablespoon margarine
1 tablespoon flour
1/2 teaspoon salt
1 dash pepper
1 cup milk

Steps:

  • Scrub potatoes, and cut any large ones in half.
  • In a medium sauce pan, cook potatoes in a small amount of boiling salted water for 10 minutes.
  • Add peas and cook 5 to 10 minutes more. Drain.
  • In same sauce pan, melt margarine over medium high heat and cook onion until tender.
  • Stir in flour, salt and pepper.
  • Add milk all at once. Cook and stir until thickened.
  • Cook and stir 1 minute more, then add potatoes and peas. Heat through.

Nutrition Facts : Calories 207.9, Fat 5.4, SaturatedFat 1.9, Cholesterol 8.5, Sodium 362.8, Carbohydrate 32.8, Fiber 5.4, Sugar 5.1, Protein 7.7

PEAS AND NEW POTATOES IN CREAM



Peas and New Potatoes in Cream image

Not an everyday dish, but this would certainly be a good holiday or special occasion side dish. From my All-Time Favorites Cookbook.

Provided by DailyInspiration

Categories     Potato

Time 45m

Yield 8 serving(s)

Number Of Ingredients 8

2 lbs red new potatoes
4 cups shelled green peas (use frozen and reduce the cooking time)
2 teaspoons salt
1 teaspoon sugar
2 tablespoons butter
3 green onions, chopped
1/2 teaspoon black pepper
1 cup light cream

Steps:

  • Steam new potatoes about 20 minutes or until fork-tender. Combine peas, salt and sugar in a saucepan and add water to cover. Cook uncovered, 5-8 minutes, or until tender (if using frozen peas it may take less time). Drain; return peas to pan.
  • Add butter and green onions to peas. Heat until butter is melted. Add potatoes, pepper, and cream. Heat through, but do not cook.

CREAMED POTATOES WITH GARDEN PEAS



Creamed Potatoes with Garden Peas image

Enjoy these slow-cooked creamy red potatoes sprinkled with green peas that are perfect for a side dish.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 3h30m

Yield 10

Number Of Ingredients 8

2 pounds small red potatoes (2 to 3 inches in diameter), cut into 1/4-inch slices (8 cups)
4 medium green onions, sliced (1/4 cup)
2 cloves garlic, finely chopped
1 container (10 ounces) refrigerated Alfredo pasta sauce
1/2 cup half-and-half or milk
1/2 teaspoon salt
1/8 teaspoon pepper
1 1/2 cups frozen green peas (from 1-pound bag)

Steps:

  • Spray 3 1/2- to 4-quart slow cooker with cooking spray. Layer half each of the potatoes, onions and garlic in cooker. Mix pasta sauce, half-and-half, salt and pepper; spoon half of mixture over potatoes and onions. Layer with remaining potatoes, onions, garlic and sauce mixture. Do not stir.
  • Cover and cook on high heat setting 3 to 4 hours.
  • About 30 minutes before serving, sprinkle peas over potato mixture. Cover and cook on high heat setting 20 to 30 minutes or until peas are hot. Stir gently before serving.

Nutrition Facts : Calories 215, Carbohydrate 24 g, Cholesterol 30 mg, Fat 2, Fiber 3 g, Protein 5 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 270 mg

MOM 'S CREAMED PEAS AND POTATOES



Mom 's Creamed Peas and Potatoes image

This is a basic, cheap vegetable side dish that is filling and it gives you something to do with canned veggies that is a little different.

Provided by Dienia B.

Categories     Potato

Time 14m

Yield 2 serving(s)

Number Of Ingredients 5

1 (15 ounce) can peas, undrained
1 (14 1/2 ounce) can potatoes, drained
1/2 cup milk
3 tablespoons flour
salt and pepper

Steps:

  • Heat up peas and potatoes in saucepan.
  • Make a thin roux with flour and milk.
  • Add to peas and cook until thickened.
  • Season with salt and pepper.

CREAMY POTATOES 'N' PEAS



Creamy Potatoes 'n' Peas image

This recipe has great eye as well as stomach appeal. I like to serve it in a pretty glass bowl.

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 6-8 servings.

Number Of Ingredients 9

1 pound small unpeeled red potatoes, cut into wedges
1 package (10 ounces) frozen peas
2 tablespoons chopped onion
2 tablespoons butter
2 tablespoons all-purpose flour
3/4 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups milk
1/2 teaspoon dill weed

Steps:

  • Place potatoes in a large pot and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Cook peas according to package directions., Meanwhile, in a small saucepan, saute onion in butter until tender. Stir in the flour, salt and pepper until blended. Gradually stir in milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Add dill. , Drain potatoes and peas; place in a serving bowl. Top with sauce; stir to coat.

Nutrition Facts : Calories 130 calories, Fat 5g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 316mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 3g fiber), Protein 5g protein.

AUNT REBECCA'S CREAMED POTATOES & PEAS



Aunt Rebecca's Creamed Potatoes & Peas image

Make and share this Aunt Rebecca's Creamed Potatoes & Peas recipe from Food.com.

Provided by keen5

Categories     Potato

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

12 small red potatoes, cut into 1 1/2 ",pieces
8 slices bacon, cut into 1/2 ",pieces
1 cup red onion, cut into 1/2 ",pieces
2 tablespoons all-purpose flour
1/4 teaspoon thyme leaves
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup whipping cream
10 ounces frozen tender tiny peas, thawed,drained

Steps:

  • In 2-qt.
  • saucepan place potatoes.
  • Add enough water to cover; bring to a full boil.
  • Cook over medium heat, stirring occasionally, until potatoes are tender (about 10 to 15 minutes).
  • Meanwhile, in 10" skillet, cook bacon over medium high heat, stirring occasionally, until partially cooked (about 4 minutes).
  • Add onion; continue cooking until browned.
  • Drain off fat except for 2 tablespoons; set bacon and onion aside.
  • Stir flour, thyme leaves, salt and pepper into reserved 2 tablespoons of fat.
  • Cook over medium heat, stirring constantly until smooth and bubbly (about 30 seconds).
  • Stir in Whipping cream, peas, bacon, onion and potatoes.
  • Continue cooking, stirring occasionally, until mixture thickens and is heated through (about 3 to 4 minutes).

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