Creamed Potatoes and Peas

Creamed Potatoes and Peas

Yields: 4 quarts

As a kid, one of my favorite meals was when my mom would make new potatoes and peas with a white gravy and serve it over toast. It was so filling and so tasty, and oh, so creamy! We didn't have it real often, just when new potatoes were in season. After I got married and started my own kitchen traditions, I thought about those new potatoes and peas and decided to recreate it. I didn't have new potatoes, but I discovered that red potatoes, cut into medium chunks, made a perfect substitute! And so Kristina's Creamed Potatoes and Peas was born. It's fast and easy and kids love it!

Course Main Course
Cuisine American
Keyword creamed potatoes and peas, peas, potato
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 16 cups
Calories 73 kcal


BOIL in 4 quart pot with enough water to barely cover potatoes:

  • 8 cups red potatoes cut in chunks
  • 2 Tbsp dehydrated onion minced
  • 1 tsp salt

BLEND until smooth:

  • 3/4 cup cashews
  • 1 tsp salt
  • 1 Tbsp cornstarch
  • 1 Tbsp onion powder
  • 1 tsp garlic powder
  • 1 cup water more if needed to blend

ADD later:

  • 1 cup green peas frozen or fresh


  1. POUR cream into cooked potatoes/water after potatoes are soft.

  2. ADD: frozen green peas (more if desired)

  3. BOIL for 2 miuntes, stirring constantly.

  4. THICKENS as it cools. ADD more water, if needed and salt/season to taste.

  5. SERVE hot with bread OR garlic toast.

Recipe Video

Nutrition Facts
Creamed Potatoes and Peas
Amount Per Serving (1 cup)
Calories 73 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Sodium 300mg13%
Potassium 249mg7%
Carbohydrates 11g4%
Fiber 1g4%
Sugar 2g2%
Protein 2g4%
Vitamin A 69IU1%
Vitamin C 7mg8%
Calcium 12mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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