Looking for more side dishes? Try my Coconut Rice, Brussels Sprouts Salad, Air Fryer Potato Wedges, or Instant Pot Mashed Potatoes!
Why I love this side dish:
Easy and Different – if you’re tired of the same old mashed potatoes or rice pilaf, this is such a fun and easy side dish that takes just 30 minutes to make.Kid Approved – This is a favorite for all my kids, and always a hit when company is over!Classic – this old-fashioned recipe deserves a comeback; it goes great with any main dish!
How to make Creamed Potatoes and Peas:
Cook Potatoes: Wash and cut the potatoes into bite-size pieces. Place them into a pot of boiling water and cook until fork tender about 5-8 minutes. Be careful not to over-cook them, you don’t want them to be too soft. Drain into a colander and set aside. Make Cream Sauce: In the same pot, over medium heat, add the butter. Once melted, stir in the flour. Cook for 1 minute, stirring constantly. Slowly stir in the milk, whisking the entire time, until blended and smooth. Cook, stirring, until slightly thickened. Season and add cream: Add the chicken bouillon paste and season with pepper and a little bit of salt. Stir in heavy cream until you’ve reached a good gravy consistency. Taste the sauce and season if needed. Add another splash of milk to thin the sauce, if needed. Add potatoes and peas to the cream sauce and stir everything gently to coat. Serve warm. To Store, refrigerate leftovers in an airtight container for 3-4 days. Reheat on the stove and add a splash of milk, if needed.
Serve With:
Marinated Flank SteakRoasted Rack of LambMarinated Grilled ChickenBaked SalmonBaked HamSeared Scallops
*This post contains affiliate links. I love sharing the products I love and use.
I originally shared this recipe March 2017. Updated March 2018 and April 2022. This post contains affiliate links.
