Creamy 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

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.

POTATO NESTS WITH PEAS, HAM AND CREAM CHEESE



Potato Nests with Peas, Ham and Cream Cheese image

This elegant appetizer comes together easily with simple, time-saving ingredients. Frozen hash browns are pressed into mini muffin tins and baked into crispy nests filled with ham, lemony cream cheese, and peas. Serve them at your Easter dinner or spring cocktail party.

Provided by Food Network Kitchen

Categories     appetizer

Time 1h5m

Yield 36 nests

Number Of Ingredients 10

Nonstick cooking spray
2 thick slices deli ham (about 4 ounces total)
16 ounces (about 3 1/2 cups) frozen shredded hash browns, thawed (about half of a 30-ounce bag)
Kosher salt and freshly ground black pepper
8 ounces cream cheese, at room temperature
Finely grated zest of one lemon
2 tablespoons milk
1/4 cup frozen peas
2 tablespoon chopped chives (1/2-inch pieces)
Paprika, for serving

Steps:

  • Position two racks in the top and bottom thirds of the oven and preheat to 425 degrees F. Spray a 12-cup and a 24-cup mini muffin tin with cooking spray and set aside.
  • Cut the ham into small matchsticks similar in size to the hash browns. Set aside and reserve 1/3 cup of the ham. Mix the remaining ham, hash browns, 1 teaspoon salt and some pepper in a large bowl. Divide the mixture evenly among the sprayed cups, using about 1 rounded tablespoon each. Press the mixture in a thin layer across the bottom and up the sides of each cup to make a nest, leaving the edges uneven and jagged.
  • Bake, rotating the pans halfway through, until the nests are dark brown around the tips and golden and crisp on the outside, about 25 minutes.
  • Meanwhile, beat the cream cheese, lemon zest, milk 1/2 teaspoon salt, and some pepper together in a medium bowl with an electric mixer on medium-high speed. Scrape the mixture into a resealable plastic bag, cut off the tip and set aside.
  • When the nests are ready, remove them from the oven and let sit until they are cool enough to handle, about 10 minutes. Carefully lift the nests out of the tins using a small offset spatula or butter knife and transfer to a cookie sheet. Pipe the filling evenly among the nests. This may be done ahead; the nests can be set aside at room temperature until ready to serve, up to two hours.
  • When ready to serve, heat the filled nests until the cream cheese is warm and the potatoes are crisp, about 7 minutes. Meanwhile, bring a small pot of water to a boil. Add the frozen peas and cook until they are warm but not shriveled, 5 to 6 minutes. Drain the peas in a colander, shaking to remove excess water.
  • Transfer the nests to a serving platter. Top each with 1/4 teaspoon of the reserved ham, 3 peas and about 1/4 teaspoon chopped chives. Sprinkle with paprika and serve immediately.

POTATO SALAD WITH PEAS



Potato Salad With Peas image

Provided by Food Network Kitchen

Time 30m

Number Of Ingredients 0

Steps:

  • Put 2 pounds chopped red-skinned potatoes in a pot, cover with water by 2 inches and add salt. Bring to a boil and simmer until tender. Transfer the potatoes to a bowl using a slotted spoon; sprinkle with salt and 2 tablespoons cider vinegar. Boil 10 ounces frozen peas in the same pot until just tender. Drain, rinse and add to the potatoes. Whisk 3/4 cup each mayonnaise and sour cream, and 1/2 cup each chopped chives and dill. Toss with the potatoes and peas; season with salt and pepper.

CREAMY SCALLOPED POTATOES WITH HAM AND PEAS



Creamy Scalloped Potatoes with Ham and Peas image

It only takes a handful of ingredients to make standard scalloped potatoes into a dish that's truly deluxe-creamy, cheesy and fully loaded. The rich flavor and meltingly tender texture in this recipe are thanks to the addition of heavy cream, so save your milk for cookies. Ham, peas and Cheddar make this dish hearty enough for a satisfying dinner or a filling potluck side. Betty Crocker™ scalloped potatoes make the whole dish easy to throw together; no need to slice up all those taters. Next time you need dinner or a side, stat, turn to this warming and luxurious twist on scalloped potatoes.

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 45m

Yield 8

Number Of Ingredients 7

2 boxes (4.7 oz each) Betty Crocker™ scalloped potatoes
1 cup diced ham steak
1 cup frozen sweet peas
4 cups boiling water
1 cup heavy whipping cream
2 tablespoons thinly sliced fresh chives
1 cup shredded white Cheddar cheese (4 oz)

Steps:

  • Heat oven to 450°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • In large bowl, place both packages of potatoes and sauce mix (from scalloped potatoes boxes), the ham and frozen peas; pour boiling water and whipping cream over mixture, and stir. Stir in 1 tablespoon of the chives. Pour mixture into baking dish; spread evenly.
  • Sprinkle cheese over potato mixture. Bake 33 to 35 minutes or until top is golden brown and potatoes are tender. Let stand 5 minutes (sauce will thicken as it stands). Top with remaining 1 tablespoon chives.

Nutrition Facts : Calories 300, Carbohydrate 30 g, Cholesterol 55 mg, Fat 2, Fiber 3 g, Protein 9 g, SaturatedFat 9 g, ServingSize About 3/4 Cup, Sodium 940 mg, Sugar 2 g, TransFat 0 g

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.

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 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.

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.

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From cookingwithk.net


CREAMED PEAS AND POTATOES - THE RECIPE CRITIC
2021-03-25 Bring a large pot to boil and boil the potatoes for 10-12 minutes or until until fork tender. Add the peas the last 3 minutes of cooking time. Drain. In a large saucepan over medium high heat add the butter and melt. Whisk in the flour, salt and pepper until it thickens up.
From therecipecritic.com


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