Creamed Potatoes And Peas Recipes

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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

Creamed Peas and Potatoes are a versatile side dish with vibrant crisp peas and tender potatoes. Creamy comfort food at its finest!

Provided by Erica Walker

Categories     Side Dish

Time 20m

Number Of Ingredients 6

6-8 red potatoes (cut into 1" cubes)
3-4 tablespoons butter
1/4 cup flour
2 cups milk (or to taste)
salt and pepper (to taste)
1-2 cups peas (fresh or frozen)

Steps:

  • Boil potatoes in salted water until just done/fork tender, approximately 10-15 minutes depending on the size of your potato cubes (you don't want them overdone or they will get mushy real quick). Drain and set aside.
  • In a medium-sized saucepan, melt butter over medium heat.
  • Slowly add flour, stirring, until flour/butter mixture becomes doughy (you may not need all the flour).
  • SLOWLY add milk, whisking constantly until mixture becomes smooth and creamy. You want it to be a gravy consistency so add more milk if it seems too thick. Add salt and pepper, to taste.
  • Add peas and bring to a slight simmer.
  • Carefully stir potatoes into creamy mixture until potatoes become well covered and serve!

Nutrition Facts : Calories 394 kcal, Carbohydrate 65 g, Protein 11 g, Fat 11 g, SaturatedFat 7 g, Cholesterol 29 mg, Sodium 161 mg, Fiber 7 g, Sugar 9 g, ServingSize 1 serving

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 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 POTATOES AND PEAS



Creamed Potatoes and Peas image

This Creamed Potatoes and Peas recipe is a classic side dish of potatoes and peas in a delicious cream sauce. It's delicious, easy, and great for any time of year.

Provided by Lauren Allen

Categories     Side Dish

Time 30m

Number Of Ingredients 8

1 pound baby red potatoes
1 cup frozen peas ((or fresh, *see note))
4 Tablespoons butter
1/4 cup all-purpose flour
1 cup milk
1/4 cup heavy cream (, or half and half)
1 teaspoon chicken bouillon
salt and freshly ground black pepper (, to taste)

Steps:

  • Wash and cut the potatoes into bite-size pieces. Add to a pot of boiling water and cook until fork tender, about 5-8 minutes. Be careful not to over-cook them--you don't want them to be too soft. Drain into a colander and set aside.
  • In the same pot, over medium heat, add the butter and melt. Stir in flour and cook for 1 minute, stirring constantly.
  • Slowly stir in milk, whisking the entire time, until blended and smooth. Cook, stirring, until slightly thickened. Add the chicken bullion paste and season with pepper and a little bit of salt.
  • Stir in heavy cream until you've reached a good gravy consistency.
  • Taste the sauce, and add more salt, pepper or bullion paste, as needed to reach a great flavor. Add another splash of milk, if needed, to thin the mixture.
  • Add potatoes and frozen peas and stir everything gently to coat. Serve warm.

Nutrition Facts : Calories 229 kcal, Carbohydrate 26 g, Protein 6 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 32 mg, Sodium 129 mg, Fiber 3 g, Sugar 5 g, TransFat 1 g, UnsaturatedFat 4 g, ServingSize 1 serving

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 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

POTATOES, BEANS, AND PEAS IN CREAM



Potatoes, Beans, and Peas in Cream image

Any small round white or red potato, or any of the fingerling varieties, works well for this dish. If you use large potatoes, cut them into bite-size pieces.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Number Of Ingredients 7

2 pounds small new potatoes
Coarse salt
12 ounces yellow and/or green beans, trimmed and cut into 2-inch-long pieces
12 ounces fresh peas in the pod (about 1 cup shelled)
1 1/2 cups heavy cream
2 tablespoons unsalted butter
Freshly ground pepper

Steps:

  • Place potatoes in a medium saucepan, and cover with water. Bring to a boil over high heat; add salt. Reduce heat slightly, and simmer until tender, 10 to 12 minutes. Drain in a colander. Transfer to a medium bowl, and cover loosely.
  • Place a steamer basket in a medium pot with about 2 inches of water. Steam beans and peas until tender, 5 to 6 minutes. Remove; add to cooked potatoes.
  • Combine the cream and butter in a small saucepan, and bring to a boil over medium-high heat. Reduce heat to medium, and gently boil until slightly thickened, 5 to 6 minutes. Pour cream over vegetables, and season with salt and pepper. Toss to combine.

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.

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.

CREAMED NEW POTATOES, PEAS AND PEARL ONIONS



Creamed New Potatoes, Peas and Pearl Onions image

Categories     Milk/Cream     Dairy     Onion     Potato     Vegetable     Side     Thanksgiving     Pea     Fall     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 8

Number Of Ingredients 8

2 pounds small red-skinned potatoes
1/4 cup (1/2 stick) butter
1/4 cup all purpose flour
2 1/4 cups whole milk
1/2 cup whipping cream
1/2 teaspoon ground nutmeg
1 16-ounce package frozen petite peas, thawed, drained
1 10-ounce package frozen petite whole onions, thawed, drained

Steps:

  • Cook potatoes in pot of boiling salted water until just tender, about 20 minutes. Drain and cool. Cut potatoes in half.
  • Melt butter in heavy large saucepan over low heat. Add flour; whisk until mixture bubbles and thickens (do not brown), about 3 minutes. Gradually whisk in milk. Bring to simmer, whisking often (sauce will be thick). Simmer until very thick, stirring often, about 10 minutes. Mix in cream and nutmeg. Season with salt and pepper. Mix in potatoes. (Can be made 1 day ahead. Cover; chill. Bring to simmer before continuing, stirring often.) Mix peas and onions into sauce. Cook over medium-low heat until vegetables are heated through, stirring often, about 8 minutes.

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.

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