A simple easy to make side dish using baby red potatoes and peas tossed in a creamy, milky gravy!

Old Fashioned Creamed Peas & Potatoes

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This recipe for Creamed Peas and Potatoes might be a weird or new one to you! It’s an older recipe. My Great-Grandma Smith used to make it for us when we were kids, except she added carrots and we called it Farmer’s Delight!

If you like potatoes, then you might like these Scalloped Potatoes , Roasted Garlic Mashed Potatoes , Twice Baked Potatoes , or Roasted Garlic Butter Parmesan Potatoes!

What You’ll Need

1 lb Baby Red Potatoes, Cut

1 cup Frozen Peas

4 tbsp Butter

1/4 cup Flour

1 cup Milk

1/4 cup Heavy Cream

2 tsp McKay’s Chicken Style Seasoning

Salt to Taste

How to Make Creamed Peas & Potatoes

Wash and cut 1 lb baby red potatoes into bite-size pieces. Add to a pot of boiling water and cook until fork tender. Be careful not to over cook them, you don’t want them too soft. Drain and set aside.

In the same pot, over medium heat, add 4 tbsp butter and melt. Whisk in 1/4 cup flour slowly, stirring constantly.

Slowly whisk in 1 cup milk, stirring constantly, until blended well and smooth. Cook and stir until slightly thickened. Add 2 tsp McKay’s Chicken Style Seasoning. Then season with salt to taste.

Stir in 1/4 cup heavy cream until you’ve reached gravy consistency.

Taste the sauce and add salt if necessary and a splash of milk if needing to thin.

Add cooked potatoes and frozen peas and stir everything to coat. Serve warm.