Discover the secret to turning humble peas into a creamy, irresistible side dish that everyone will love. With just a handful of wholesome ingredients—milk, flour, butter, and a hint of sugar—these homemade creamed peas come together in minutes and brighten up any dinner plate.
I love making easy sides! If you’re looking for more recipes to make for dinner, try Salt and Vinegar Smashed Potatoes – they’re irresistible! Or Candied Yams with Marshmallows, to satisfy your sweet tooth.
Homemade Creamed Peas
If you’ve only tasted creamed peas from a can, prepare to be amazed by this homemade version. Honestly, it’s leaps and bounds better – so good, in fact, that you might even want to eat your peas!
How good is it? Well, first, you’ve got tender peas sitting in a rich, buttery sauce. Then, it’s all spiced to perfection, with a hint of onion and a gentle kick of pepper (and even a little sugar).
This easy recipe makes every bite comforting and utterly satisfying. When these aromas fill your kitchen and the creamy sauce coats each pea, you’ll never settle for canned again.
Whether you’re planning a festive holiday feast or looking to wow your family on an ordinary night, this recipe is so delicious that even the pickiest eaters will be coming back for seconds.
Creamed Peas Ingredients
- Peas: Use one 16-ounce bag of frozen peas.
- Butter: Use unsalted butter so you can control the saltiness.
- Flour: It only takes a little bit of all-purpose flour to thicken the sauce.
- Cream: For the creamy base, use a combination of whole milk and half and half.
- Salt and Pepper: It only takes a little bit to flavor the whole batch.
- Granulated Sugar: This adds a touch of sweetness to balance all the savory flavors.
- Onion Powder: Add a pinch of onion powder to give it a little kick.
How to Make Creamed Peas
Here are the basic instructions to make creamed peas. Check out the recipe card at the bottom of this blog post with full ingredients and instructions to make it.
Dry out the saucepan and melt the butter over medium heat. Whisk in the flour and cook, stirring constantly. Cook until a smooth paste forms, but it’s not browning.
Cooking Tips and Tricks
- Don’t overcook the peas. Let them boil for just a few minutes so they’re no longer frozen.
- After you cook the peas, dry the saucepan completely. If you leave too much water or moisture in it, the sauce won’t be nearly as thick.
- As you add the milk and half-and-half, whisk constantly. Don’t stop whisking until it thickens.
Recipe Variations
- Make it gluten-free.
- Replace onion powder with some fresh scallions. You could even saute some chopped shallots.
- Make it dairy-free. Replace the milk and half-and-half with the same amount of Crisco.
Frequently Asked Questions
Can I use canned peas? Yes, you can use canned peas. If you do, don’t boil them. Drain and rinse them off, and then add the canned peas to the skillet with the sauce.
How do I make my sauce less thick? If your sauce is too thick, add a splash of milk. And if it’s too thin, cook a little longer, and it will thicken as it reduces.
How to Store & Reheat
How to store it? Store creamed peas in an airtight container and keep it in the refrigerator for up to three days.
How to reheat it? Reheat creamed peas in a skillet over low heat or in the microwave.
How to freeze it? Place creamed peas in a freezer-safe bag or container and keep them frozen for up to six months.
Try these other recipes!
- Air Fryer Acorn Squash
- Potatoes Au Gratin
- Air Fryer Rosemary Butter Carrots
- Air Fryer Corn on the Cob
- Green Bean Casserole with Cream of Chicken
If you’ve tried this easy cream peas recipe, don’t forget to give me a star rating and leave me a comment below in the comment section. I love to hear from people who have made my recipes.
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Creamed Peas
Ingredients
- 3 cups frozen peas 16-ounce bag
- 2 tablespoons unsalted butter
- 2 tablespoons all purpose flour
- 3/4 cup half and half
- 1/4 cup whole milk
- 1/4 teaspoon black pepper
- 1/4 teaspoon granulated sugar
- 1/8 teaspoon onion powder
- 1 tablespoon butter butter for finishing
Instructions
- In a medium saucepan, bring salted water to a boil. Add in the 3 cups of peas and cook for 2-3 minutes. Drain well in a colander and set aside.
- Dry out the saucepan and melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly. Cook until a smooth paste forms, but it’s not browning.
- Slowly whisk in the half and half and milk, whisking constantly. Continue cooking for 5-10 minutes, until thickened.
- Stir in salt, pepper, sugar, and onion powder.
- Add the cooked peas and cook until heated through. Then add the tablespoon of butter.
Notes
- Don’t overcook the peas. Let them boil for just a few minutes so they’re no longer frozen.
- After you cook the peas, dry the saucepan completely. If you leave too much water or moisture in it, the sauce won’t be nearly as thick.
- As you add the milk and half-and-half, whisk constantly. Don’t stop whisking until it thickens.
- Will last 3 days in an airtight container stored in the refrigerator.
Nutrition
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