Fresh or frozen peas, new potatoes, and pearl onions cooked until tender, and served in a creamy white sauce.
Creamed Peas with New potatoes and Pearl Onions is a very old fashioned recipe that I grew up having frequently. My parents always had a big garden and grew their own fresh peas. In the winter, my mother made this with frozen peas.
My 91 year old mother-in-law passed away last year, but the month before she became ill, I made this recipe and took to her. She said she hadn’t had creamed peas for years and it held so many memories for her.
HOW TO MAKE CREAMED PEAS, NEW POTATOES, AND PEARL ONIONS:
INGREDIENTS
red skin potatoes
frozen peas
pearl onions
butter
flour
salt and pepper
milk
half and half
bacon
Instructions
- Clean potatoes, cut in half. Cook in water until fork tender and drain. Set aside.
- Place peas and onions in a saucepan, cover with water and cook for 5 minutes, drain and set aside.
- Make the creamy white sauce by melting the butter, whisking in flour, salt, pepper and milk/half and half.
- Gently fold the cooked peas, potatoes and onions into the sauce. Simmer over a low heat to warm.
- Transfer to a serving bowl and garnish with cooked bacon. Refrigerate any leftovers. They can be warmed over a low heat, adding a small amount of milk if the sauce is too thick.
Why You’ll Love Creamed Peas with New Potatoes
- It is a quick and easy side dish that is so delicious.
- Such a comforting side dish. Reminds many of us of a dish we grew up on.
Recipe Tips and Variations
- Do not use canned peas as they will become mushy. Frozen or fresh are the best. If using fresh peas, blanche them first by boiling them 2 minutes and then place in a bowl of ice water until cool.
- Gently combine the ingredients together to keep them from breaking down.
- The onions can be left out if your family does not like them.
How to Store
It is best if served right after made. Leftovers can be refrigerated in an airtight container. Add a little milk to reheat of mixture has become too thick.
Frequently Asked Questions
What kind of potatoes are the best to use?
I prefer baby red skins, but small new white potatoes work great. Russets do not work well as they are not as tender.
Serve with HAM LOAF WITH BROWN SUGAR GLAZE
and SALMON PATTIES.
Another old fashioned recipe that is popular here is my
Creamed Tomatoes recipe.
This recipe was shared on Sweet Little Bluebird Weekend Potluck.
Creamed Peas with New Potatoes and Pearl Onions
Ingredients
- 1 lb new red potatoes cut in half, cleaned
- 1 12oz bag frozen baby peas (may also use fresh peas)
- 1/2 cup frozen pearl onions
- 1/4 cup butter
- 1/4 cup all purpose flour
- 1/2 teaspoon kosher salt
- 1/4 teaspoon coarse black pepper
- 1 cup milk whole or 2%
- 1 cup half and half
- 1-2 pieces of bacon cooked crisp and crumbled
Instructions
- Place potatoes in a medium size saucepan. Cover with water, bring to a boil, and cook until fork tender. Drain and set aside.
- Place peas and onions in a saucepan, cover with water and cook for 5 minutes, drain and set aside.
- In a large saucepan, or dutch oven, melt the butter. Whisk in the flour, salt and pepper. Cook for 2-3 minutes, whisking constantly. Slowly whisk in the milk and half and half. Cook over a low heat, stirring frequently, until mixture begins to thicken.
- Add the potatoes, peas, and onions. Gently fold into the cream mixture until well coated. Simmer over low heat until all ingredients are warm.
- Place into a serving dish and garnish top with crumbled bacon.
Notes
- Do not use canned peas as they will become mushy. Frozen or fresh are the best. If using fresh peas, blanche them first by boiling them 2 minutes and then place in a bowl of ice water until cool.
- Gently combine the ingredients together to keep them from breaking down.
- It is best if served right after made. Leftovers can be refrigerated in an airtight container. Add a little milk to reheat of mixture has become too thick.
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