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Creamed Peas and Potatoes are a classic comfort food!
Fresh peas and baby potatoes are enveloped in a light, creamy sauce flecked with dill and cracked pepper. This easy recipe for Creamed Peas and Potatoes with Dill may just become your go-to summer side dish!
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Home Gardens
Growing up this was a regular star of the dinner table during the summer. My grandmother and mother would start making this when the first garden peas would pop!
We would get so excited as kids to help tend to the garden and picking fresh peas for this dish was my favorite! And we would reserve the smallest of the baby potatoes out of the garden for just this use.
This classic recipe originated for this very reason! Back when many people had personal gardens you would tend to end up with an abundance of fresh peas and tiny baby potatoes at the same time.
Now luckily you can find fresh garden vegetables and herbs at your local farmer’s market or even grocery store.
Creamed Peas and Potatoes
Creamed peas and potatoes are so easy to make they may just find a way to become a regular on your summer table too!
The one change I made to the classic recipe is that I prefer to roast my potatoes rather than boil them. Feel free to boil them if you prefer.
First, arrange your potatoes on a baking dish. Drizzle with a bit of olive oil and sprinkle with salt and pepper. Bake the potatoes in a 400 degree oven until tender, but not mushy. This will vary depending on the size of your potatoes. (Mine took approximately 30 minutes.) Once the potatoes are done you can cut them into bite sized pieces if necessary.
While the potatoes are roasting you can shell your peas. This does take time, but I find it relaxing. 🙂 Once the peas are shelled, add them to a pot of salted, boiling water for 3 minutes and then drain.
Next, make the cream sauce or béchamel. Start by melting butter in a medium sauce pot. Then add the flour and whisk to combine. I like to add a bit of chicken bullion paste at this point as the dish needs the salt. If you leave this out, the dish will require more salt to make up for it.
Allow the paste to cook for a few minutes and then begin to add the half and half slowly, whisking the whole time. Season with a bit of salt and pepper and then add the fresh dill.
*Note: If you have never made a béchamel or if you’ve had issues in the past, try heating your half and half before adding.
Finally, fold in the roasted potatoes and boiled peas. Taste and adjust the seasonings. Serve hot as it thickens considerably once it’s cold. If reheating, add a bit of milk to help thin it back out.
Variations + Substitutions for Creamed Peas and Potatoes
This dish is easy to make your own! Below are some easy changes you can make to the recipe.
Variations
Try topping with the following for extra flavor:
- Crumbled Bacon
- Diced Green Onions
- Fresh Parsley
Try adding these directly to the sauce:
- Cheese (parmesan, swiss, cheddar, American cheese)
- Cooked Pearl Onions
- Nutmeg
Substitutions
Feel free to use the following substitutions:
Fresh Peas
- You can use frozen peas if fresh aren’t available
Roasted Baby Gold Potatoes
- Feel free to use red potatoes or other waxy potato (russets don’t work well)
- If you only have larger potatoes that is fine, just cut them into bite size pieces after roasting
- If you don’t feel like roasting the potatoes, cut into bite sized pieces and boil them for 10 – 12 minutes, until fork tender but not mushy
Half and Half
- You can use variations ranging from all milk, to all cream for this recipe. The more milk you use the thinner it will be and the more cream you use the heavier it will be.
Dill
- You can omit the dill completely or substitute other herbs like tarragon, thyme or parsley.
Chicken or Vegetable Bullion Paste
- You can omit this or use bullion cubes – if you omit the bullion it will require more salt.
How to Serve Creamed Peas and Potatoes?
I suggest serving these hot alongside Grilled Ribeye Steaks or something like Sicilian Grill-Roasted Chicken. If you also have an abundance of Sweet Corn you could make my Sweet Corn Ice Cream for dessert!
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How to Pair?
This dish is very neutral and will pair with many red or white wines. Since the flavors of this dish aren’t overpowering think about the most flavorful dish you are serving and pair to that.
White Wine
Try pairing with an oaked Chardonnay or white Bordeaux. A Sémillon also pairs nicely with the dill in the sauce!
Red Wine
A light Pinot Noir or red Bordeaux will compliment the Creamed Peas and Potatoes well![/et_pb_text][et_pb_code _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}”]
Creamed Peas + Potatoes with Dill
Ingredients
- 1.5 lb Baby Gold Potatoes roasted or boiled
- 1 1/2 cups Sugar Snap Peas shelled
- 1 1/2 tablespoons Butter
- 2 tablespoons AP Flour
- 2 - 3 teaspoons Chicken Bullion Paste
- 1 1/2 cups Half and Half
- 2 tablespoons Fresh Dill
- Salt + Pepper
Instructions
- First, arrange your potatoes on a baking dish. Drizzle with a bit of olive oil and sprinkle with salt and pepper. Bake the potatoes in a 400 degree oven until tender, but not mushy. This will vary depending on the size of your potatoes. (Mine took approximately 30 minutes.) Once the potatoes are done you can cut them into bite sized pieces if necessary.
- Or add potatoes to cold water and bring to a boil, then cook until fork tender. This will vary depending on the size of your potatoes, but should take between 10 – 20 minutes typically.
- Once your peas are shelled, add them to a pot of salted, boiling water for 3 minutes and then drain.
- Next, make the cream sauce or béchamel. Start by melting butter in a medium sauce pot. Then add the flour and whisk to combine. I like to add a bit of chicken bullion paste at this point as the dish needs the salt. If you leave this out, the dish will require more salt to make up for it.
- Allow the flour paste to cook for a few minutes and then begin to add the half and half slowly, whisking the whole time. Season with a bit of salt and pepper and then add the fresh dill.
- Finally, fold in the roasted potatoes and boiled peas. Taste and adjust the seasonings. Serve hot!
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