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Why You’ll Love My Recipe
This Creamed Peas recipe is a reminder that comfort food doesn’t need to be complicated! Inspired by the way my Grandma used to make it, this dish is thick, creamy, and full of cozy flavor. It’s quick to prepare, made with simple ingredients, and never lasts long once it hits the table!
These Creamed Peas fit right in alongside hearty mains like Crispy Oven Baked Chicken Thighs or Juicy Brown Sugar Baked Pork Chops, especially with mashed potatoes on the side! They’re also a great addition to any holiday spread or potluck table.
Reader Review
I grew up eating creamed peas on toast, delicious. My mom made this when we were kids. Fond memories.
Karlynn’s Recipe Notes
- Skill Level: These Creamed Peas are super easy to make! This is a great recipe for cooks of all skill levels.
- Total Time: You’ll have peas on the table in about 15 minutes from start to finish.
- Variations: This dish is delicious alongside The BEST Buttery Garlic Mashed Potatoes, but it also pairs beautifully with Roast Beef on the Barbeque, Brown Sugar Glazed Baked Picnic Ham, or simple grilled fish. For a little extra flavor, try adding fresh dill, a squeeze of lemon juice, or finishing with a pinch of garlic powder or cayenne!
- Tools For This Recipe: You will need a medium saucepan, a grater for the onion, a large measuring cup, a whisk, and a spoon for stirring and serving.
What You’ll Need for Ingredients
Green Peas: Frozen peas are my go-to for this recipe because they’re convenient and consistently sweet, but fresh peas work beautifully when they’re in season.
Butter: Butter forms the rich, flavorful base of the sauce and helps carry all the cozy, creamy flavors throughout the dish. Karlynn’s Tip: Salted butter adds extra depth, but unsalted works too – just season the sauce to taste!
White Onion: Finely grated onion softens into the creamy sauce, adding a subtle sweetness that really elevates the dish. Karlynn’s Tip: If onion isn’t your thing, feel free to omit it, but even onion skeptics tend to love how it disappears into the sauce!
Heavy Cream: Combined with milk, heavy cream creates the thick, luxurious sauce that makes creamed peas so comforting.
Cornstarch: Cornstarch thickens the sauce just enough to coat the peas beautifully without making it heavy. Karlynn’s Tip: Always whisk cornstarch with cold liquid before adding it to the pan to avoid any lumps!
How To Make Creamed Peas
This is a quick overview of the recipe. The full list of ingredients & complete step-by-step instructions are in the recipe card below.
- Melt the butter over medium-high heat in a medium saucepan.
- Add the grated onion and sauté until cooked.
- Combine the milk, cream, and cornstarch until smooth.
- Whisk into the butter and onion mixture, and add the salt, pepper, and sugar.
- Add the peas and cook until it becomes a thick cream.
- Garnish with nutmeg and some parsley to serve!
Karlynn’s Tips and Tricks for the Perfect Creamed Peas
- Frozen or Canned Peas: Don’t have any fresh or frozen peas on hand? I always use frozen for this recipe, but canned peas work well in a pinch! Just add a splash of milk and a little cornstarch to them to thicken the sauce.
- Try Creamed Peas on Toast: During the Great Depression, families needed meals that were cheap, filling, and nutritious. Creamed peas on toast was one recipe that hit all the right notes. Just spread your creamed peas over two slices of toast (buttered or unbuttered) and enjoy!
- Cornstarch vs. Flour: I prefer cornstarch as a thickener because it’s completely tasteless and keeps the sauce silky. Flour can sometimes leave a noticeable taste in delicate dishes like this one.
Storage Instructions
Make these Creamed Peas ahead or save your leftovers for another meal – either way, they’ll hold up beautifully!
Refrigerator: Transfer leftovers to an airtight container and refrigerate for up to 3 days. Reheat gently on the stove or in the microwave to preserve their creamy texture.
Freezer: Place your peas in a freezer-safe container or zip-top bag and freeze for 3-6 months, according to USDA food safety guidelines. Thaw overnight in the fridge before gently reheating on the stove!
More Delicious Side Dish Recipes
Looking to round out your meal? These tasty Side Dishes pair perfectly with your Creamed Peas:
- Homemade Baked Beans are rich, hearty, and work well for any gathering.
- My Creamed Corn recipe delivers the same rich, buttery comfort but with golden kernels in every bite.
- Teriyaki Rice is a sweet and savory rice dish that’s perfect for pairing with any protein.
And just like that, you’ve got a pot of creamy, dreamy peas ready to enjoy! This simple side always brings a little comfort to the table.
Make a batch, enjoy it with your meal, and leave a comment to share how you served it up. You know that I love hearing how you make these cozy classics your own!
Happy Cooking!
Karlynn
Creamed Peas
Ingredients
- 2 cups frozen green peas, thawed
- 3 tablespoons butter
- 2-3 tablespoons grated white onion
- ¾ cup milk
- ⅓ cup heavy cream
- 2 tablespoons cornstarch
- ⅛ teaspoon salt
- ⅛ teaspoon pepper
- 1 teaspoon white sugar, to taste!
- dash of nutmeg, optional but exceptional
Instructions
- In a medium saucepan, melt the butter over medium high heat. Add in the grated onion and saute until the onions are cooked – soft and translucent.
- In a large measuring cup, combine the milk, cream and the cornstarch until smooth.
- Whisk into the butter and onion mixture, then add in the salt, pepper, then add in the sugar to taste.
- Add in the peas, and cook the entire mixture, stirring constantly, until the cream mixture has thickened.
- Garnish with a sprinkle of nutmeg, and some parsley for serving.
Notes
- You can omit the onion if you aren’t a fan, but it does add a great flavor to the dish!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Lynda Dernisky says
This was a family favourite growing up, my Mom would add a couple of cans of chunk tuna and we would have it over toast. It was always a favorite…
Joyce says
One of my hubby’s favorite side dishes. But then, he will eat almost anything if it is creamed!!
Virginia says
Always a favorite during my childhood. We had it often in the summer when fresh peas were in abundance. But instead of nutmeg, dill was a must. Of course I remember dill growing all over the garden like a weed, so there was lots of that to be had as well. Thanks for the walk down memory lane. Oh – and thanks for the recipe too.
Darlene says
I grew up eating creamed peas in toast, delicious. My mom made this when we were kids. Fond memories.