A cozy, classic side dish featuring tender red potatoes and sweet garden peas in a silky, buttery cream sauce. Perfect for family dinners, holiday spreads, or a comforting weeknight meal.
Servings & Timing
Prep Time: 10 minutes
Cook Time: 20–25 minutes
Total Time: 30–35 minutes
Yield: 6 servings
Dietary Tags: Comfort Food, Vegetarian Option
📝 Ingredients
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1 pound petite red potatoes, halved or quartered 🥔
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1 cup garden peas (fresh or frozen) 🌿
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4 tablespoons butter (golden butter preferred for richer flavor) 🧈
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¼ cup all-purpose flour 🥣
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1 cup whole milk 🥛
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¼ cup whipping cream or half-and-half 🥛
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1 teaspoon savory chicken bouillon (or vegetable bouillon for vegetarian option)
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Sea salt and cracked black pepper, to taste
🔪 Instructions
Step 1: Cook the Potatoes
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Place potatoes in a pot and cover with water. Bring to a boil and cook until fork-tender, about 10–12 minutes.
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Add peas during the last 2–3 minutes of cooking. Drain and set aside.
Step 2: Make the Cream Sauce
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In a saucepan, melt the butter over medium heat.
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Whisk in the flour to create a roux. Cook for 1–2 minutes, stirring constantly.
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Gradually whisk in the milk and whipping cream.
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Add chicken or vegetable bouillon, stirring until dissolved.
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Simmer until the sauce thickens, about 3–5 minutes. Season with salt and pepper to taste.
Step 3: Combine & Serve
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Gently fold the cooked potatoes and peas into the cream sauce.
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Heat through for 1–2 minutes.
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Serve warm, garnished with extra cracked black pepper if desired.
💡 Notes & Tips
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Potato tip: Cut potatoes into uniform pieces for even cooking.
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Bouillon swap: Use low-sodium bouillon if watching salt intake.
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Extra richness: Add a sprinkle of grated Parmesan to the cream sauce (adds W-W points).
📸 Step-by-Step Guide
(Suggested photos: cooking potatoes → making roux → thickened cream sauce → folding in potatoes and peas → plated dish)
Pro Tip: For a fresher finish, garnish with chopped parsley or fresh dill.
🥄 Ingredient Insights & Swaps
Why these ingredients?
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Red potatoes & peas: Classic, hearty, and visually appealing.
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Butter, milk & cream: Create a luxurious, velvety sauce.
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Bouillon: Adds depth of flavor without needing extra stock.
Substitutions:
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Swap whole milk for low-fat milk to reduce W-W points.
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Use light cream or evaporated milk instead of whipping cream.
🎨 Flavor Variations & Serving Ideas
Flavor Add-Ins:
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Crumbled cooked bacon or pancetta (adds points)
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A dash of nutmeg or smoked paprika in the sauce for extra warmth.
Serving Suggestions:
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Serve alongside roasted chicken, turkey, or grilled fish.
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Pair with a crisp green salad for a lighter contrast.
🧊 Storage & Make-Ahead
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Storage: Refrigerate leftovers in an airtight container for up to 3 days.
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Reheating: Reheat gently on the stovetop, adding a splash of milk if the sauce thickens too much.
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Freezing: Not recommended, as the cream sauce may separate when thawed.
🔎 Nutrition & W-W Points (per serving estimate)**
Calories: ~210 kcal | Protein: ~5g | Carbs: ~20g | Fat: ~12g
W-W Points (per serving, using full-fat milk and cream):
➡️ 7 Points
Lightened version (using 1% milk and light cream):
➡️ 5 Points
Points may vary depending on the exact brands and ingredient amounts used. For best accuracy, enter your ingredients into the W-W app.
Allergens: Milk, Wheat (flour)
❓ Frequently Asked Questions
Q: Can I use different potatoes?
A: Yes—Yukon Gold or baby potatoes also work well.
Q: Can I make this ahead?
A: You can cook the potatoes and peas ahead of time. Prepare the sauce fresh for best texture.
Q: Is there a dairy-free option?
A: You can try plant-based butter, unsweetened almond milk, and a cornstarch slurry instead of flour for the roux, but the flavor and texture will vary.
📝 The Story Behind the Recipe
Creamed peas and potatoes was a nostalgic favorite at family gatherings when I was growing up. It’s the perfect combination of simple ingredients transformed into pure comfort. I’ve updated this version with just a touch of bouillon and cream for a flavor boost while keeping the essence of the dish intact!