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.
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.
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!
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!
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.
Step Three – Combine Ingredients
Finally, stir the drained vegetables into the Bechamel sauce.
Garnish with freshly chopped chives and serve warm.
- 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.
Love 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!
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!
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?
- Corn Pie Casserole
- Mom’s Broccoli, Rice, and Cheese Casserole (pictured above)
- Green Bean Casserole
- Oven Roasted Cauliflower
- Mom’s Sausage and Sage Dressing
- Pea Salad with Cauliflower
- Creamed Corn
- Meat Lover’s Baked Beans
Let’s whip up this quick and easy comforting side dish!
- 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.
Amount Per Serving: Calories: 126Total Fat: 4gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 13mgSodium: 108mgCarbohydrates: 18gFiber: 2gSugar: 5gProtein: 5g
Please note that nutrition is not guaranteed accurate.
Here are more Side Dish recipes:
- Balsamic-Honey Roasted Beets & Carrots from Sweet Beginnings
- Butternut Squash Casserole from Leftovers Then Breakfast
- Cape Cod Corn Pudding from Jolene’s Recipe Journal
- Creamy Brussels Sprouts with Bacon from Hezzi-D’s Books and Cooks
- Easy Parmesan Noodles from A Kitchen Hoor’s Adventures
- Instant Pot Mashed Sweet Potatoes from Devour Dinner
- Make-Ahead Dinner Rolls from Cookaholic Wife
- Maple Dijon Brussels Sprouts from Palatable Pastime
- Orecchiette with Butternut Squash from A Day in the Life on the Farm
- Parmesan Butternut Squash Gratin from Jen Around the World
- Potatoes & Peas from An Affair from the Heart
- Quick and Easy Green Beans and Bacon Skillet from Blogghetti
- Swedish Rice Pudding from Cheese Curd In Paradise
- Vegan Pumpkin Coconut Cornbread from Magical Ingredients