Creamed Peas are a simple, comforting side dish that can be prepared in just minutes! This classic creamed peas recipe is made with just four basic ingredients and makes for a delicious addition to holiday meals yet is easy enough for weeknight dinners! Easy peasy!
Serve with these favorite side dishes: Creamed Corn, Funeral Potatoes, and Sweet Potato Casserole!
Creamed Peas Recipe
At any point in my life if you asked me what my favorite vegetable was the answer would remain the same: peas. I know they aren’t the most glamorous of all vegetables and they certainly aren’t the most popular but I have been a huge fan since I was a little kid. The Pea Salad salad I shared earlier this year is one of my all-time favorite side dishes.
This Creamed Peas recipe is certainly a step up from the canned peas I ate in my youth and yet so simple to make that they make appearances for weeknight meals as well as for the holidays.
With just four basic ingredients (flour, butter, milk and peas) they are an easy and delicious side dish that can be pulled together quickly and tastes amazing. Comfort food for sure!
What Are Creamed Peas?
Creamed Peas is a simple, easy to make side dish that comes together in just minutes. It starts with a roux and then you add milk to make a Béchamel sauce. Next you will stir in the peas and cook for a few minutes. That’s the basic recipe.
You can of course add various seasonings, butter or fresh herbs to garnish. I like to finish my creamed peas recipe with a little heavy cream for richness.
If you are a fan of my Creamed Corn recipe, you can swap in the frozen peas for the corn in that recipe for a delicious variation of these Creamed Peas!
More Side Dish Favorites
Side dishes make the meal! I’ve said it a million times and that’s because it’s true. A few awesome side dishes can take any meal – holiday or otherwise – to the next level. Don’t miss out on these favorites:
What You’ll Need
You are going to love how easy this recipe is! As always, you can find a printable recipe card at the end of this post. Now let’s take a look at what you’ll need to have on hand:
- unsalted butter and all purpose flour – to create the roux for the Béchamel sauce.
- garlic powder – optional but adds a nice flavor to the peas.
- whole milk – or half and half. If using half and half, you likely will not need the heavy cream as well.
- salt and pepper – you can can use white or black pepper.
- frozen peas – if you only have canned peas, add them at the very end. You don’t want to overcook or they will become mushy.
- heavy cream – I like to finish the creamed peas with a little heavy cream to add some richness to the dish. The cream is totally optional and can be omitted if you prefer.
You can use canned peas in this recipe but they should be added at the very end and cooked for only a couple minutes, otherwise, they will turn mushy.
How To Make Creamed Peas
This simple recipe comes together so fast!
- Melt butter and then whisk in the flour.
- Next, slowly whisk in the milk and cook until thickened. Season with salt and pepper.
- Add the peas next and cook until the peas are heated through.
- Next, stir in heavy cream and check for seasonings.
- Finally, garnish and serve.
Amp Up The Flavor
Thinking about amping up the flavor in this simple recipe? Here are a few of our favorite ingredients to add:
- Garlic powder
- Onion powder
- Nutmeg
- Herbs
- Bacon or Ham
- Onions (pearl onions are always a good idea)
- Potatoes
Creamed Peas too thick? Stir in a little milk or chicken stock, a tablespoon or two at a time. Too thin? Add a little heavy cream, a tablespoon or two at a time.
Storage Information
Storing Leftovers
Leftover creamed peas can be stored in an airtight container in the refrigerator for up to 3 days. Reheat the peas by placing in microwave and heat at 50% power in 30 second increments or warm slowly over low heat on the stove.
Freezing
Cooled creamed peas to freezer safe ziploc bag and freeze for up to 3 months.
More Holiday Favorites
- Mashed Potatoes
- Dinner Rolls
- Cranberry Sauce
- Turkey Gravy
- Cornbread Stuffing
- Green Bean Recipe
- Twice Baked Potato Casserole
- Loaded Scalloped Potatoes
- Creamed Corn
How To Make Creamed Peas
Creamed Peas
Ingredients
- 4 tablespoons unsalted butter
- 3 tablespoons all purpose flour
- ¼ teaspoon garlic powder optional
- 2 cups whole milk or half and half
- 1 teaspoon salt
- ½ teaspoon white pepper or black pepper
- 4 cups frozen peas
- ¼ cup heavy cream optional
Instructions
- Melt butter over medium high heat in a medium sized saucepan.4 tablespoons unsalted butter
- Whisk the flour and garlic powder (if using) into the butter until incorporated and smooth.3 tablespoons all purpose flour, ¼ teaspoon garlic powder
- Slowly whisk in the milk and cook, stirring frequently, over medium high heat until the mixture has thickened, about 6 minutes. Season with salt and pepper.2 cups whole milk, 1 teaspoon salt, ½ teaspoon white pepper
- Add the peas and cook, stirring frequently, until the peas are heated through, about 4 minutes.4 cups frozen peas
- Stir in heavy cream and check for seasonings.¼ cup heavy cream
- Garnish with additional pepper, butter, fresh chopped chives or dill. Serve and enjoy!
Loni says
I add a can of drained tuna fish to the creamed peas and put the mixture over a slice of toast.
Todd says
Absolute classic from my 1970s-80s youth.
Myra says
This recipe takes me back to my childhood. We ate creamed peas on toast. It’s still one of my favorites. Mom didn’t add garlic, but I think I will after reading this recipe.
Clarissia says
I love this i grew up with tuna and hard boiled eggs added to it
sid says
add Bacon to make a meal,serve it over toast !
Julie says
Yum. When I was a kid back in the 50s/60s, my mother would thicken the liquid from a can of peas to make the cream sauce. We ate the creamed peas over mashed potatoes.
Marcy Sampier says
My Mom would make salmon patties with creamed peas. Loved it. Thank You, I will do this!
CINDY VANDERZALM says
These were great, just as written! Creamed peas were such a comfort food when I was little, and I would ask my mom for them often. Then when I grew up, I forgot about them till recently. This recipe is so good…took me back to my mom’s kitchen and the warm hug that came with it. Thank you.
Ann Todd says
Awesome recipes. Thanks
Judith Janes says
My mother made the best creamed peas ever. She used canned Le Seur baby peas, reserving the juice from the can. Melt butter, add flour and cook a few minutes, then add equal parts of evaporated milk and the reserved pea juice to finish the sauce. Add peas to heat through just before serving. Yum.
Gene Guglielmi says
I always have pearl onions in my freezer. They go well with just about everything.
Bonnie says
My grandmother used to make creamed pea and potatoes (cut up in small pieces). I looked forward to it, especially during the winter months…
Emily says
My mother fixed creamed peas over buttered toast often for lunch! In elementary school I used to walk across the school yard to have this for my lunch at my sisters house for lunch!!! Now you know I am really old!!!! Delicious, economic, but no garlic, only butter, salt & pepper.
Kjarista says
To make truly the “BEST”creamed peas, leave out the garlic and add 1/2 cup sugar in it’s place!
Diana says
Yes, I agree.
Gina says
SUGAR!!!
Barbara says
We like peas and potatoes cooked and creamed together. Yummy! They go good with everything!