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.

An above view of a bowl of creamed peas with a melty pat of butter and a white and black striped towel.

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. If you love peas, make your own macho peas.

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.

Step one is to boil the peas and then make a roux of flour and butter in a pan. — **STEP 1:** Bring salted water to a boil and add in peas. 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, stirring constantly. Cook until a smooth paste forms, but it’s not browning.

Step two is half and half being mixed into the roux with a whisk in a pan. — **STEP 2:** Slowly whisk in the half and half and milk, whisking constantly. Continue cooking for 3-5 minutes, until thickened.

Step three is the seasonings being added to the roux in a pan. — **STEP 3:** Stir in salt, pepper, sugar, and onion powder.

Step four is adding the peas to the sauce in a pan. — **STEP 4:** Add the cooked peas and cook until heated through. Then add the tablespoon of butter.

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.

Very up close of an above view of a bowl of creamed peas with a melty pat of butter.

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.