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Creamed New Potatoes and Peas: Your Ultimate Easy Holiday Side Dish

Discover the ultimate comfort food for any occasion with this delightful Creamed New Potatoes and Peas recipe. Perfectly blending tender baby potatoes and vibrant green peas in a rich, velvety Béchamel sauce, this dish is not just a side—it’s a showstopper! Ready in under 30 minutes, it’s the ideal choice for busy weeknights, holiday gatherings, or whenever you crave a heartwarming, old-fashioned classic. Infused with savory onion, butter, and fresh chives, these creamy potatoes and peas promise a delectable experience for the entire family.

Why You’ll Love This Easy Creamed Potatoes and Peas Recipe

Do you ever find yourself yearning for a dish that’s both wonderfully simple and incredibly satisfying? This creamed potatoes and peas recipe fits the bill perfectly. It evokes a sense of nostalgia, bringing to mind cozy family dinners and festive holiday tables. The harmonious combination of perfectly cooked new potatoes and sweet peas, enveloped in a savory white sauce, creates a culinary experience that’s truly comforting. It’s a versatile dish that easily transitions from a quick weeknight accompaniment to a cherished part of your holiday feast. Beyond its ease and comforting nature, this recipe is a favorite for several compelling reasons:

Effortlessly Quick: Time is precious, especially during busy seasons. This recipe is designed for speed, coming together in less than 25 minutes. From prep to plate, you won’t be tied to the kitchen, making it perfect for those hectic weekdays or when you need a last-minute addition to your holiday spread.
Bursting with Flavor: Each bite is a symphony of flavors and textures. The tenderness of the new potatoes and the slight pop of the peas are beautifully complemented by the creamy, savory Béchamel sauce, enhanced with aromatic onion and fragrant fresh chives. It’s a taste profile that appeals to all ages, ensuring it will be a crowd-pleaser every time.
The Ultimate Holiday Side: While simple enough for any day, its richness and comforting profile make it an exceptional addition to holiday menus. Whether it’s Thanksgiving, Christmas, Easter, or any special celebration, this dish adds a touch of homemade elegance without any stress. Its versatility allows it to pair beautifully with a wide array of main courses.
Family-Friendly & Adaptable: This dish is not only kid-friendly but also easily adaptable. You can adjust seasonings to your family’s preference or even incorporate other vegetables. Its simple, wholesome ingredients make it a wholesome choice that everyone will approve of.

Unveiling the Magic of Béchamel Sauce

At the heart of our luscious Creamed New Potatoes and Peas lies the classic Béchamel sauce. This fundamental French mother sauce is renowned for its smooth, rich, and creamy texture, forming the perfect base for countless dishes, from comforting casseroles and pasta bakes to gratin and, of course, our delightful potato and pea side. But what exactly is Béchamel, and how is this silken sauce created?

A Béchamel sauce begins with a roux—a mixture of melted butter and flour, cooked together until it forms a paste. This roux acts as the thickening agent for the sauce. Gradually, milk is whisked into the roux, and as it gently heats, the mixture thickens into a velvety smooth sauce. Seasoned simply with salt, pepper, and sometimes a hint of nutmeg, Béchamel provides a subtle yet rich backdrop that allows other ingredients to shine. Its neutral yet creamy profile makes it incredibly versatile, embracing the flavors of the fresh vegetables in this recipe and transforming them into something truly extraordinary. It’s this homemade white sauce that elevates humble potatoes and peas into a gourmet-level side dish, adding an incomparable depth of creaminess and savory flavor.

Essential Ingredients for Creamed New Potatoes and Peas

Crafting this incredibly delicious and comforting side dish requires just a handful of straightforward ingredients, many of which you likely already have in your pantry. The beauty of this recipe lies in how these simple components come together to create something truly special and flavorful in no time at all.

New Baby Potatoes: These small, tender potatoes are ideal for this dish as their thin skins don’t require peeling, saving you precious time. Just give them a good scrub to ensure they’re clean, then halve them. Their delicate texture and quick cooking time make them a perfect choice for absorbing the rich Béchamel sauce.
Frozen Peas: For the freshest flavor and vibrant green color, frozen peas are highly recommended. They cook quickly and maintain their texture beautifully. If fresh peas are in season, they make an excellent substitute. While canned peas can be used in a pinch, be sure to drain and rinse them thoroughly to remove excess sodium and achieve a better texture.
Unsalted Butter: A cornerstone of the Béchamel sauce, butter provides the foundational richness and helps create the smooth roux. Using unsalted butter allows you to control the overall saltiness of the dish, seasoning to your exact preference.
Onion: Finely diced fresh onion is essential for adding a layer of aromatic depth and savory flavor. As it cooks and becomes translucent, it releases a sweetness that beautifully complements the other ingredients. Both white and yellow onions work well here, offering a subtle difference in pungency.
All-Purpose Flour: This is the key thickening agent for our Béchamel. When combined with butter, it forms the roux, which creates the creamy consistency of the sauce. For a gluten-free alternative, a 1:1 gluten-free flour blend can be used successfully.
Milk: Dairy milk (whole milk often yields the creamiest result) is gradually whisked into the roux to create the smooth, luxurious Béchamel. Feel free to experiment with unsweetened dairy-free milks if you prefer, though the flavor and consistency may vary slightly.
Fresh Chives: A sprinkle of freshly chopped chives before serving adds a bright, oniony freshness and a beautiful pop of color. While fresh is always best for flavor and aroma, dried chives can be used if fresh are unavailable; just use a smaller quantity as dried herbs are more concentrated.
Salt and Black Pepper: Essential for seasoning the potatoes during boiling and perfecting the Béchamel sauce. Taste as you go to achieve the ideal balance of flavors.

Step-by-Step Guide: How to Make Creamed New Potatoes and Peas

This recipe is wonderfully straightforward, making it a reliable staple you’ll turn to again and again. Its simplicity doesn’t compromise on flavor, proving that the most comforting dishes can often be the easiest to prepare. Let’s walk through the steps to create this delicious side.

Step One: Perfectly Boil Potatoes and Peas

Begin by preparing your potatoes. Place the halved new baby potatoes into a large pot and cover them with generously salted water. Bring the water to a rolling boil and cook the potatoes for approximately 8-10 minutes, or until they are tender when pierced with a fork. During the last 3 minutes of the potatoes’ cooking time, add the frozen peas to the pot. This ensures the peas are perfectly cooked – tender, but still vibrant and not mushy. Once cooked, carefully drain the potatoes and peas using a colander and set them aside.

Step Two: Craft the Velvety Béchamel Roux

Using the same pot (to save on dishes!), melt the butter over medium heat. Add the finely diced onion and cook, stirring occasionally, for about 4 minutes until the onion becomes translucent and wonderfully fragrant. This step softens the onion and builds a foundational layer of flavor for your sauce.

Next, sprinkle the flour evenly over the melted butter and cooked onion. Stir constantly for about 1 minute to create a smooth roux. This cooks out the raw flour taste. Now, slowly begin to pour in the milk, whisking continuously as you add it. This gradual addition and constant whisking are crucial for preventing lumps and ensuring a silky-smooth sauce. Continue to whisk gently as the mixture heats; you’ll notice it gradually thicken to a creamy consistency. Season the sauce generously with salt and black pepper to taste, adjusting as needed.

Step Three: Combine and Serve

Once your Béchamel sauce has reached its desired creamy thickness, gently stir in the drained, cooked new potatoes and peas. Fold them into the sauce until they are thoroughly coated and warmed through. The potatoes and peas will absorb the delicious flavors of the Béchamel, creating a truly irresistible dish.

Transfer the creamy potatoes and peas to a serving dish. Garnish generously with freshly chopped chives for a final touch of vibrant color and a burst of fresh flavor. Serve warm and watch it disappear! This comforting side dish is sure to become a cherished recipe in your home.

Expert Tips for the Perfect Creamed Potatoes and Peas

Achieving a restaurant-quality creamed potatoes and peas dish is simple with these helpful tips:

Whisking is Key: When adding milk to the roux, continuous and vigorous whisking is vital. This prevents lumps from forming and ensures your Béchamel sauce is silky smooth and perfectly uniform.
Mind the Heat: Keep the heat on medium-low while cooking the Béchamel sauce. This gentle heat allows the sauce to thicken gradually without scorching the bottom of the pan, which can lead to a burnt taste. Patience here pays off!
Storage Solutions: If you have any delicious leftovers (which is unlikely!), store them in an airtight container in the refrigerator. They will remain fresh and tasty for up to four days. Reheat gently on the stovetop with a splash of milk or broth to restore creaminess.
Potato Variety: While new baby potatoes are recommended for their convenience and texture, you can use any variety of small, waxy potatoes you prefer, such as red or Yukon Gold potatoes. Just ensure they are cut into uniform pieces for even cooking.
Season to Taste: Don’t forget to taste your Béchamel sauce and the final dish before serving. Adjust salt and pepper as needed. A pinch of nutmeg can also be a delightful addition to Béchamel, enhancing its savory notes.

Frequently Asked Questions (FAQ)

Can I make this dish ahead of time for holidays?

Yes, you can! You can cook the potatoes and peas, and prepare the Béchamel sauce separately. Store them in airtight containers in the refrigerator. When ready to serve, gently combine and reheat on the stovetop over low heat, adding a splash of milk if the sauce has thickened too much.

Can I use dried chives instead of fresh?

Fresh chives offer the best flavor and visual appeal, but dried chives can be used in a pinch. Use about 1/3 of the amount of fresh chives specified, as dried herbs are more concentrated.

How can I make this recipe gluten-free?

To make this dish gluten-free, simply substitute the all-purpose flour with a 1:1 gluten-free flour blend when making the roux. The rest of the ingredients are naturally gluten-free.

What kind of milk is best for Béchamel sauce?

Whole dairy milk generally yields the creamiest and richest Béchamel sauce. However, you can experiment with 2% milk or even unsweetened dairy-free alternatives like almond milk or oat milk for a lighter version, keeping in mind the flavor and texture might vary slightly.

Can I add other vegetables?

Absolutely! This recipe is very adaptable. Small florets of broccoli or cauliflower, diced carrots, or even corn kernels could be lovely additions. Just ensure they are cooked to tender-crisp before stirring into the Béchamel.

Perfect Pairing: Serving Suggestions

The versatility of these creamed new potatoes and peas makes them an ideal accompaniment to a wide variety of main courses. Whether you’re planning a hearty family meal or an elegant dinner party, this side dish will complement your star entrée beautifully:

Serve alongside a comforting Bacon Cheeseburger Meatloaf.
Pair with classic Porcupine Meatballs for a nostalgic meal.
Enhance a savory Smoky Mountain Chicken with its creamy texture.
An excellent complement to a festive Slow Cooker Glazed Ham, especially for holiday feasts.
Explore more main courses on our site for endless pairing possibilities.

This week, we’re celebrating Holiday Side Dishes, and I recently shared another fantastic potato creation: our delicious Potatoes Au Gratin. Made with a blend of gold and sweet potatoes, it’s another guaranteed crowd-pleaser for your festive table!

Explore More Delightful Side Dishes

Most people agree that the side dishes are often the unsung heroes of any grand holiday meal. If you’re one of those who cherishes a well-crafted accompaniment, you’ve come to the right place! Our website is a treasure trove of side dish recipes, catering to every taste and occasion. From hearty potato preparations and flavorful rice dishes to crisp salads, refreshing fruit concoctions, and vibrant vegetable creations, we have everything you need to complete your meal. Discover new favorites and revisit classic comforts with our extensive collection:

Hearty Corn Pie Casserole
Mom’s Broccoli, Rice, and Cheese Casserole (pictured above)
Classic Green Bean Casserole
Simple Oven Roasted Cauliflower
Mom’s Savory Sausage and Sage Dressing
Refreshing Pea Salad with Cauliflower
Sweet Creamed Corn
Satisfying Meat Lover’s Baked Beans

Now that you’re equipped with all the knowledge, let’s get into the kitchen and whip up this quick, easy, and incredibly comforting side dish!

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Creamed new potatoes and peas with a fork in a dish.

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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 Béchamel 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 Time
10 mins

Cook Time
15 mins

Total Time
25 mins

Course: Potatoes

Cuisine: American

Keyword: peas, potatoes, side dish, white sauce roux

Servings: 6

Calories: 126 kcal

Author: Michaela Kenkel

Ingredients

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

Instructions

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 until translucent and fragrant.
Sprinkle in flour and stir constantly for 1 minute to create a roux. Slowly add in milk, whisking continuously as you go. The mixture will begin to thicken. Season with salt and pepper to taste.
Stir in the drained cooked potatoes and peas, coating them thoroughly in the Béchamel sauce.
Garnish with fresh chives when serving and enjoy warm.

Nutrition

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