New Potatoes & Peas

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This creamed New Potatoes and Peas recipe is a perfect easy side dish for the holidays! Made with a white and creamy Bechamel sauce, these potatoes & peas are ready in less than 30 minutes and are great for the whole family! Old-fashioned creamy peas are tender and savory with onion, butter, and fresh chives. 

new potatoes and peas with fork in dish

Creamed Potatoes and Peas Recipe

Do you ever just get a craving for delicious creamed peas? Perfectly salted with a white sauce, these new potatoes and peas meet the level of comfort and are suitable for busy weeknights when you want to create a delicious and quick side dish. 

Kid-friendly and family-approved, these potatoes & peas are an easy way to get creative in the kitchen and use your favorite kitchen-staple ingredients. I love this recipe because it is so flexible and easy to work with! The cooked baby potatoes taste almost like a warm gravy mixed with the Bechamel sauce–so satisfying and comforting. You will want a whole bowl! 

What is Bechamel Sauce? 

Bechamel sauce is used for a variety of recipes including casseroles, pasta, and much more. The creamy rich white sauce is made with milk, seasonings, herbs, and butter to create a French-based roux that turns into the perfect sauce for these creamed potatoes and peas. 

fork in dish with new potatoes and peas

Why This Easy Side Dish is Delicious

  • Quick: Don’t worry if you’re short on time! This easy new potatoes and peas recipe is ready in no more than 20 minutes which makes it perfect for the busiest weeknights or days. 
  • Flavorful: Tender, smooth, and easy to enjoy, this creamy side dish recipe is seasoned with bold ingredients that allow this side dish to shine and become a crowd-pleaser. 
  • Perfect for the Holidays: Serve this easy recipe with so many different types of main courses for Thanksgiving, Christmas, Easter, and much more! 

peas, potatoes, salt, milk, onion, butter, flour, chives


With only a handful of ingredients, you will have one of the tastiest side dishes prepared in no time! 

New Baby Potatoes– Make sure to scrub the potatoes until they are clean! Once the new potatoes are scrubbed, cut them in half. New potatoes do not need to be peeled before cooking and have a quick cooking time. 
Peas– I used frozen peas for this recipe because they taste the freshest, but you can use canned peas, too! 
Butter–Butter is the main ingredient for the rich Bechamel roux and allows the sauce to be extra creamy. 
Onion– Freshly diced onion gives these potatoes & peas the perfect amount of flavor and savoriness. You can use white or yellow onion.
Flour– All-purpose flour creates a thick roux which is the base for the rich white sauce. Use 1:1 gluten-free flour for a gluten-free side dish. 
Milk– I use dairy milk because it gives the roux extra smooth flavors, but feel free to experiment with different types of unsweetened milk. 
Chives– Fresh chives add an extra level of flavor to these potatoes! Fresh is best, but dried chives will work in a pinch! 

one bowl of peas with potatoes

How to Make New Potatoes and Peas

This recipe is so easy and straightforward you will make this recipe over and over again. It has become a staple in our household! 

Step One – Boil Potatoes

First, add the halved potatoes to a large pot of salted boiling water and cook the potatoes until tender. In the last few minutes of cooking, add the frozen peas. Drain and set the cooked vegetables aside.

Step Two – Make the Roux

Next, in the same pan, melt the butter and add the diced onion. Cook the onion for about four minutes until translucent and fragrant.  

Sprinkle the flour into the butter mixture and slowly add the milk making sure to whisk as you go. The mixture will thicken as it cooks. Add salt and pepper. 

pot filled with white sauce, peas, and potatoes

Step Three – Combine Ingredients

Finally, stir the drained vegetables into the Bechamel sauce.

white dish with cooked new potatoes and peas with bechamel sauce

Garnish with freshly chopped chives and serve warm. 

halved and cleaned new potatoes


  • Be sure to whisk the milk as you stir it into the roux so that it gets evenly combined. 
  • Keep the heat on medium-low while cooking the Bechamel sauce to avoid burning it. 
  • Store the leftovers in an airtight container in the refrigerator for up to four days. 
  • Use any variety of new potatoes you like. 

two images of new potatoes and peas with white sauceLove this Recipe?! Be Sure to Pin It! 

Save this new potatoes and peas recipe for the next special occasion or cozy dinner at home. Select your favorite Pinterest board to save it to and enjoy! 


dish filled with new potatoes and peas

Serving Suggestions

Serve these creamed potatoes & peas with bacon cheeseburger meatloaf, porcupine meatballs, smoky mountain chicken, slow cooker glazed ham, and many more main courses.


potatoes au gratin in baking dish with spoon

This week I am participating in an annual event called Holiday Side Dishes. On Monday, I shared another great potato side dish with you, made with gold and sweet potatoes, these Potatoes Au Gratin are sure to be a crowd-pleaser on your holiday table!


Close view of broccoli and cheese casserole on spoon

More Side Dishes You Will Enjoy

I have all kinds of Side Dish Recipes right here on my website! From potatoes to rice dishes, salads, fruits, vegetables, and everything in between! Most people would tell you that their favorite part of any big holiday meal is the side dishes. Are you one of those people?


top view of cooked potatoes and peas in baking dish with rich white sauce

Let’s whip up this quick and easy comforting side dish!  M. logo An Affair from the Heart

new potatoes and peas with fork in dish
4.66 from 20 votes
Print Recipe

New Potatoes & Peas

This creamed New Potatoes and Peas recipe is a perfect easy side dish for the holidays! Made with a white and creamy Bechamel sauce, these potatoes & peas are ready in less than 30 minutes and are great for the whole family! Old-fashioned creamy peas are tender and savory with onion, butter, and fresh chives. 
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Potatoes
Cuisine: American
Keyword: peas, potatoes, side dish, white sauce roux
Servings: 6
Calories: 126kcal
Author: Michaela Kenkel


  • 15 New Baby Potatoes scrubbed clean and cut in half
  • 1 cup frozen peas
  • 2 Tablespoons butter
  • ¼ cup onion diced
  • 2 Tablespoons flour
  • 2 cups milk
  • Salt and Pepper to taste
  • Fresh chives


  • Add potatoes to a pot of salted boiling water and cook for about 8 minutes. In the last 3 minutes of cooking, add in frozen peas. Drain and set aside. 
  • Using the same pan, melt butter, add in diced onion, and cook for about 4 minutes.
  • Sprinkle in flour and stir. Slowly add in milk, whisking as you go.  The mixture will begin to thicken. Salt and pepper to taste.
  • Stir in drained vegetables. 
  • Garnish with fresh chives when serving.


Serving: 1g | Calories: 126kcal | Carbohydrates: 18g | Protein: 5g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Cholesterol: 13mg | Sodium: 108mg | Fiber: 2g | Sugar: 5g

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  1. This potato dish was spectacular and went perfectly with my baked chicken. Everyone in my family ate it and it disappeared quickly so you know it’s a winner!

  2. My mother made this often, but she added about 2 teaspoons of sugar to the sauce as it was cooking. Delicious!

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