This Creamed Peas and Potatoes recipe is a 3-ingredient, stovetop shortcut that'll have a creamy, comforting Southern classic on your table in just 20 minutes! Fresh peas from the garden or a bag of frozen ones, tender little potatoes, and one genius jar from your pantry are all you need. No fuss and no fancy sauce-making required!
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This is one of those veggies and sides recipes that doesn't need a lot of fancying up because the ingredients do all the talking. Whether you're feeding just the two of you, if the nest is a little quieter, or cooking for a family spring supper, it has everything you need in a recipe: easy, quick, and pure comfort food.
This easy creamed peas recipe takes me right back to my mama's springtime kitchen. Every year, right when the peas were ready to pick and she'd graveled the first new potatoes from a few hills in her garden, she'd make a big pot of creamed peas and potatoes. Her sauce was made completely from scratch.
The fresh peas and those little baby potatoes were the sign that spring had truly arrived. My shortcut version swaps out the homemade white sauce for a jar of Alfredo sauce, and while Mom might raise an eyebrow at that pantry trick, I promise it still tastes like home. Sometimes a little shortcut saves the day!
If you love easy spring side dishes made with garden-fresh (or frozen!) vegetables, you might also love my Crock Pot Cabbage and Ham, my Instant Pot Fresh Green Beans with Bacon, or Southern Fried Yellow Squash. And if you want to turn this dish into a full meal, stir in some diced leftover ham and you've got supper on the table!
Shortcuts
- Use a jar of Alfredo sauce instead of making a homemade cream sauce. I always keep a jar (or three!) of Alfredo sauce in my pantry. It's the secret weapon behind so many of my easy shortcut recipes like Shortcut Crab and Corn Soup, Gouda Mac and Cheese, and Tater Tot Turkey Pot Pie. It brings all the creaminess without any of the whisking!
- Use frozen green peas. Toss them straight from the freezer right into the boiling pot with the potatoes. They cook in just 2 minutes, and you'll never miss shelling a single fresh pea.
- Buy very small potatoes so you only have to halve them. Skip the peeling and heavy chopping by reaching for the smallest red or Yukon gold potatoes you can find. A quick rinse and a halve is all they need!
Ingredients
Scroll down to printable recipe for exact ingredient quantities.
- Very small red or Yukon gold potatoes – Look for potatoes no bigger than a golf ball! The smaller, the better. They cook more evenly and you'll only need to cut them in half (or quarters for any larger ones).
- Frozen green peas or fresh garden peas – Frozen peas are a perfect shortcut here since they go straight in from frozen with no thawing required. If you have fresh garden peas on hand, lucky you, use them! Le Sueur Petite Peas (canned) can also be used in a pinch.
- Jarred Alfredo sauce – Any brand works, but a good-quality Alfredo sauce makes a difference. Look for one with cream and Parmesan listed near the top of the ingredient list.
How to Make Creamed Potatoes and Peas
Scroll down to the bottom for the printable recipe with detailed instructions.
- Wash the potatoes and cut them in half. Larger ones may need to be cut into quarters for even cooking. Place the potatoes in a medium size saucepan and cover with water. (I skip the salt in the water because the alfredo sauce is salty enough in my opinion, but you can add ½ teaspoon if you like.)
- Cover and bring to a boil. Uncover, reduce heat and cook 10 minutes. Add the frozen peas (no need to thaw) and cook 2 minutes or just until the potatoes are tender.
- Drain the potatoes and peas in a colander, then put them back in the same pan. Add the alfredo sauce and cook over medium heat 2 to 3 minutes or just until thoroughly heated.
Tip: Don't overcook the peas! Two minutes is really all they need. Overcooked peas turn drab and mushy, you want them bright green and just tender.
Gild the Lily
Want to take these creamed new potatoes and peas over the top? Stir in ½ to 1 cup of diced leftover ham or bacon right along with the Alfredo sauce and let it thoroughly heat up together. It's especially great with Easter leftovers or a holiday ham steak!
Pro Tip
- Don't skip the colander step before adding the sauce. Drain the potatoes and peas thoroughly before adding the Alfredo sauce. Extra water left in the pan will thin out your sauce and make it less creamy and rich!
- Taste the Alfredo sauce before adding any extra salt. Jarred Alfredo sauce varies by brand in saltiness, and it's already pretty well-seasoned. Taste it before you season anything else and you may find you don't need to add any salt at all!
- Warm the sauce gently over medium heat, don't let it boil. Once the Alfredo sauce hits the pan, just warm it over medium heat, stirring occasionally. Two to three minutes is all it needs to heat through and meld with the potatoes and peas.
Substitutions & Variations
- Canned creamed peas: If fresh or frozen peas aren't available, a 15-ounce can of green peas can be used for canned creamed peas. Le Sueur Petite Peas are considered a cut above regular English peas, so they are worth grabbing if you see them!
- Add ham to make it a main dish: Stir in 1 cup of diced cooked ham with the Alfredo sauce. Great for using up Easter or Christmas ham leftovers.
- Try a different Alfredo flavor: Roasted garlic Alfredo or four-cheese Alfredo both work just as well here.
- Use Yukon gold instead of red potatoes: Either works beautifully! Yukons are a little more buttery, reds hold their shape slightly better. If they are large, you’ll have to cut them into smaller pieces.
- Fresh garden peas: If your garden or farmers market has fresh English peas, shell them and add them in place of frozen. You may need an extra minute or two of cooking time depending on their size.
What to Serve with Creamed Peas and Potatoes
Creamed peas and new potatoes are made for spring dinners! I love serving them with a simple main like Pan Fried Crab Cakes or Air Fryer Meatloaf. It’s also lovely with my Slow Cooker Pineapple Brown Sugar Ham for Easter!
For a hearty supper, serve it with a pan of golden Cornbread and a bowl of Instant Pot Collard Greens. And remember, stir in ham if you want an added easy protein!
Storage
- To store: Transfer leftovers to an airtight container and refrigerate for up to 3 days.
- To reheat: Warm gently on the stovetop over low heat, stirring frequently. Add a splash of milk or cream if the sauce has thickened too much in the fridge.
- To freeze: Creamed peas and potatoes can be frozen, but the texture of the potatoes and cream sauce may change slightly upon thawing (cream-based sauces can sometimes separate). For best results, enjoy it fresh or within 3 days from the refrigerator.
FAQ's
No peeling necessary! The skins on small red or Yukon gold potatoes are thin and tender, so they soften right up during cooking and add a nice rustic look to the dish.
Peas are a great source of plant-based protein, fiber, and vitamins, so they bring some solid nutrition to the table! This dish is on the indulgent side thanks to the Alfredo sauce, but it's a comforting side that can absolutely fit into a balanced meal.
Nope, that's the beauty of this shortcut easy creamed peas recipe! A jar of Alfredo sauce stands in for the traditional homemade cream sauce, so there's no roux involved.
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Easy Creamed Peas and Potatoes
SAVE THIS RECIPE
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Equipment
Ingredients
- 1 ½ pounds very small red or Yukon gold potatoes (24 ounces)
- 2 cups frozen green peas or fresh garden peas 1 (12 ounce) bag
- 1 (15 ounce) jar alfredo sauce
Instructions
- Wash the potatoes and cut them in half. Larger ones may need to be cut into quarters for even cooking. Place the potatoes in a medium size saucepan and cover with water. (I skip the salt in the water because the alfredo sauce is salty enough in my opinion, but you can add ½ teaspoon if you like.)
- Cover and bring to a boil. Uncover, reduce heat and cook about 10 minutes or until tender. Add the frozen peas right in with the potatoes (no need to thaw) and cook 2 minutes or just until the peas are thoroughly heated.
- Drain the potatoes and peas in a colander, then put them back in the same pan. Add the alfredo sauce and cook over medium heat 2 to 3 minutes or just until thoroughly heated.
- Yield: About 4 cups
Notes
- Cut potatoes evenly — halve small potatoes and quarter any larger ones so everything cooks at the same rate.
- Skip the salt in the boiling water — the Alfredo sauce is already well-seasoned, so taste before adding any extra salt, especially if you're stirring in ham.
- Don't overcook the peas — add them for just 2 minutes at the end; overcooked peas turn drab, mushy, and lose that pretty bright green color.
- Drain well before adding the sauce — extra water left in the pan will thin out your Alfredo sauce, so give those potatoes and peas a good drain in the colander first.
- Warm the sauce gently — heat over medium, not high, and don't let it boil or the sauce can separate and get grainy.
- Make it a meal — stir in 1 cup of diced leftover ham along with the Alfredo sauce and warm through for a hearty main dish.
- Refrigerator: Store in an airtight container for up to 3 days.
- Reheat: Warm gently on the stovetop over low heat, stirring frequently. Add a splash of milk or cream if the sauce has thickened.
Nutrition
Nutrition analysis on GritsAndGouda.com recipes are mostly calculated on an online nutrition calculator. I am not a dietitian and nutritional information is an estimate and can vary based on products used.
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