Best 10 Potatoes Beans And Peas In Cream Recipes

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Potatoes, beans and peas in cream is a hearty and flavorful dish that is perfect for a winter meal. The creamy sauce is rich and comforting, while the vegetables add a healthy dose of fiber and nutrients. This dish is also relatively easy to make, so it's a great option for busy weeknights.

Check out the recipes below so you can choose the best recipe for yourself!

CREAMED PEAS AND POTATOES



Creamed Peas and Potatoes image

Creamed Peas and Potatoes are a versatile side dish with vibrant crisp peas and tender potatoes. Creamy comfort food at its finest!

Provided by Erica Walker

Categories     Side Dish

Time 20m

Number Of Ingredients 6

6-8 red potatoes (cut into 1" cubes)
3-4 tablespoons butter
1/4 cup flour
2 cups milk (or to taste)
salt and pepper (to taste)
1-2 cups peas (fresh or frozen)

Steps:

  • Boil potatoes in salted water until just done/fork tender, approximately 10-15 minutes depending on the size of your potato cubes (you don't want them overdone or they will get mushy real quick). Drain and set aside.
  • In a medium-sized saucepan, melt butter over medium heat.
  • Slowly add flour, stirring, until flour/butter mixture becomes doughy (you may not need all the flour).
  • SLOWLY add milk, whisking constantly until mixture becomes smooth and creamy. You want it to be a gravy consistency so add more milk if it seems too thick. Add salt and pepper, to taste.
  • Add peas and bring to a slight simmer.
  • Carefully stir potatoes into creamy mixture until potatoes become well covered and serve!

Nutrition Facts : Calories 394 kcal, Carbohydrate 65 g, Protein 11 g, Fat 11 g, SaturatedFat 7 g, Cholesterol 29 mg, Sodium 161 mg, Fiber 7 g, Sugar 9 g, ServingSize 1 serving

CREAMED POTATOES AND PEAS



Creamed Potatoes and Peas image

This Creamed Potatoes and Peas recipe is a classic side dish of potatoes and peas in a delicious cream sauce. It's delicious, easy, and great for any time of year.

Provided by Lauren Allen

Categories     Side Dish

Time 30m

Number Of Ingredients 8

1 pound baby red potatoes
1 cup frozen peas ((or fresh, *see note))
4 Tablespoons butter
1/4 cup all-purpose flour
1 cup milk
1/4 cup heavy cream (, or half and half)
1 teaspoon chicken bouillon
salt and freshly ground black pepper (, to taste)

Steps:

  • Wash and cut the potatoes into bite-size pieces. Add to a pot of boiling water and cook until fork tender, about 5-8 minutes. Be careful not to over-cook them--you don't want them to be too soft. Drain into a colander and set aside.
  • In the same pot, over medium heat, add the butter and melt. Stir in flour and cook for 1 minute, stirring constantly.
  • Slowly stir in milk, whisking the entire time, until blended and smooth. Cook, stirring, until slightly thickened. Add the chicken bullion paste and season with pepper and a little bit of salt.
  • Stir in heavy cream until you've reached a good gravy consistency.
  • Taste the sauce, and add more salt, pepper or bullion paste, as needed to reach a great flavor. Add another splash of milk, if needed, to thin the mixture.
  • Add potatoes and frozen peas and stir everything gently to coat. Serve warm.

Nutrition Facts : Calories 229 kcal, Carbohydrate 26 g, Protein 6 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 32 mg, Sodium 129 mg, Fiber 3 g, Sugar 5 g, TransFat 1 g, UnsaturatedFat 4 g, ServingSize 1 serving

CREAMED PEAS AND NEW POTATOES



Creamed Peas and New Potatoes image

Just a recipe a local farmer suggested to me to use with his potatoes and peas. I slightly modified it and it's very tasty.

Provided by Berta Rowland

Categories     Side Dish     Vegetables     Green Peas

Time 40m

Yield 4

Number Of Ingredients 6

1 pound baby red potatoes, quartered
1 cup shelled English peas
1 tablespoon butter
1 tablespoon all-purpose flour
salt and pepper to taste
1 cup milk

Steps:

  • Bring a large pot of water to a boil over high heat. Boil potatoes for 15 to 20 minutes, or until tender. Drain.
  • In a medium saucepan, bring 1 cup water to a boil. Simmer peas in boiling water for 6 to 7 minutes, or until tender (do NOT overcook). Drain.
  • Using the same saucepan, melt butter over medium heat. Stir in flour to make a thick paste; gradually whisk in milk, stirring constantly until slightly thickened. Season with salt and pepper to taste. Now add potatoes and peas to the sauce; simmer for about 5 minutes, stirring often. Serve immediately.

Nutrition Facts : Calories 182.3 calories, Carbohydrate 30.5 g, Cholesterol 12.5 mg, Fat 4.3 g, Fiber 3.9 g, Protein 6.1 g, SaturatedFat 2.6 g, Sodium 50.7 mg, Sugar 6 g

POTATOES, BEANS, AND PEAS IN CREAM



Potatoes, Beans, and Peas in Cream image

Any small round white or red potato, or any of the fingerling varieties, works well for this dish. If you use large potatoes, cut them into bite-size pieces.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Number Of Ingredients 7

2 pounds small new potatoes
Coarse salt
12 ounces yellow and/or green beans, trimmed and cut into 2-inch-long pieces
12 ounces fresh peas in the pod (about 1 cup shelled)
1 1/2 cups heavy cream
2 tablespoons unsalted butter
Freshly ground pepper

Steps:

  • Place potatoes in a medium saucepan, and cover with water. Bring to a boil over high heat; add salt. Reduce heat slightly, and simmer until tender, 10 to 12 minutes. Drain in a colander. Transfer to a medium bowl, and cover loosely.
  • Place a steamer basket in a medium pot with about 2 inches of water. Steam beans and peas until tender, 5 to 6 minutes. Remove; add to cooked potatoes.
  • Combine the cream and butter in a small saucepan, and bring to a boil over medium-high heat. Reduce heat to medium, and gently boil until slightly thickened, 5 to 6 minutes. Pour cream over vegetables, and season with salt and pepper. Toss to combine.

CREAMED POTATOES & PEAS



Creamed Potatoes & Peas image

"Early in June, we helped Mom pick the first green sweet peas of the season. Mom combined them with potatos and green onion to create this creamy dish, which we all loved." -Ginny Werkmeister, Tilden NE

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 6 servings.

Number Of Ingredients 8

1 pound small red potatoes
2-1/2 cups frozen peas
1/4 cup butter, cubed
1 green onion, sliced
1/4 cup all-purpose flour
1/2 teaspoon salt
Dash pepper
2 cups 2% milk

Steps:

  • Scrub and quarter potatoes; place in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add peas; cook 5 minutes longer or until vegetables are tender., Meanwhile, in another large saucepan, melt butter. Add onion; saute until tender. Stir in the flour, salt and pepper until blended; gradually add milk. Bring to a boil. Reduce heat; cook and stir for 1-2 minutes or until thickened. Drain potatoes and peas; toss with sauce.

Nutrition Facts : Calories 236 calories, Fat 11g fat (6g saturated fat), Cholesterol 28mg cholesterol, Sodium 355mg sodium, Carbohydrate 28g carbohydrate (8g sugars, Fiber 4g fiber), Protein 8g protein.

CREAMED BEANS AND POTATOES



Creamed Beans and Potatoes image

This soothing side dish is so much nicer than plain beans and potatoes. Mother relied on hearty downhome recipes such as this one. Now I also cook it for my family. -Lisa Andis, Morristown, Indiana

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 7

4 medium red potatoes, cut into wedges
1 package (10 ounces) frozen beans or peas
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup milk

Steps:

  • Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Cook beans according to package directions. , Meanwhile, melt butter in a saucepan; stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 1 minute or until thickened. Drain potatoes and beans; place in a serving bowl. Add sauce and stir to coat.

Nutrition Facts : Calories 137 calories, Fat 5g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 314mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 3g fiber), Protein 4g protein.

POTATO SALAD WITH PEAS



Potato Salad With Peas image

Provided by Food Network Kitchen

Time 30m

Number Of Ingredients 0

Steps:

  • Put 2 pounds chopped red-skinned potatoes in a pot, cover with water by 2 inches and add salt. Bring to a boil and simmer until tender. Transfer the potatoes to a bowl using a slotted spoon; sprinkle with salt and 2 tablespoons cider vinegar. Boil 10 ounces frozen peas in the same pot until just tender. Drain, rinse and add to the potatoes. Whisk 3/4 cup each mayonnaise and sour cream, and 1/2 cup each chopped chives and dill. Toss with the potatoes and peas; season with salt and pepper.

PEAS AND NEW POTATOES IN CREAM



Peas and New Potatoes in Cream image

Not an everyday dish, but this would certainly be a good holiday or special occasion side dish. From my All-Time Favorites Cookbook.

Provided by DailyInspiration

Categories     Potato

Time 45m

Yield 8 serving(s)

Number Of Ingredients 8

2 lbs red new potatoes
4 cups shelled green peas (use frozen and reduce the cooking time)
2 teaspoons salt
1 teaspoon sugar
2 tablespoons butter
3 green onions, chopped
1/2 teaspoon black pepper
1 cup light cream

Steps:

  • Steam new potatoes about 20 minutes or until fork-tender. Combine peas, salt and sugar in a saucepan and add water to cover. Cook uncovered, 5-8 minutes, or until tender (if using frozen peas it may take less time). Drain; return peas to pan.
  • Add butter and green onions to peas. Heat until butter is melted. Add potatoes, pepper, and cream. Heat through, but do not cook.

CREAMED POTATOES WITH GARDEN PEAS



Creamed Potatoes with Garden Peas image

Enjoy these slow-cooked creamy red potatoes sprinkled with green peas that are perfect for a side dish.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 3h30m

Yield 10

Number Of Ingredients 8

2 pounds small red potatoes (2 to 3 inches in diameter), cut into 1/4-inch slices (8 cups)
4 medium green onions, sliced (1/4 cup)
2 cloves garlic, finely chopped
1 container (10 ounces) refrigerated Alfredo pasta sauce
1/2 cup half-and-half or milk
1/2 teaspoon salt
1/8 teaspoon pepper
1 1/2 cups frozen green peas (from 1-pound bag)

Steps:

  • Spray 3 1/2- to 4-quart slow cooker with cooking spray. Layer half each of the potatoes, onions and garlic in cooker. Mix pasta sauce, half-and-half, salt and pepper; spoon half of mixture over potatoes and onions. Layer with remaining potatoes, onions, garlic and sauce mixture. Do not stir.
  • Cover and cook on high heat setting 3 to 4 hours.
  • About 30 minutes before serving, sprinkle peas over potato mixture. Cover and cook on high heat setting 20 to 30 minutes or until peas are hot. Stir gently before serving.

Nutrition Facts : Calories 215, Carbohydrate 24 g, Cholesterol 30 mg, Fat 2, Fiber 3 g, Protein 5 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 270 mg

MOM 'S CREAMED PEAS AND POTATOES



Mom 's Creamed Peas and Potatoes image

This is a basic, cheap vegetable side dish that is filling and it gives you something to do with canned veggies that is a little different.

Provided by Dienia B.

Categories     Potato

Time 14m

Yield 2 serving(s)

Number Of Ingredients 5

1 (15 ounce) can peas, undrained
1 (14 1/2 ounce) can potatoes, drained
1/2 cup milk
3 tablespoons flour
salt and pepper

Steps:

  • Heat up peas and potatoes in saucepan.
  • Make a thin roux with flour and milk.
  • Add to peas and cook until thickened.
  • Season with salt and pepper.

Tips:

  • Choose a variety of potatoes, beans, and peas. This will give your dish a more interesting flavor and texture.
  • Soak the beans and peas overnight before cooking. This will help them to cook more evenly and quickly.
  • Add some vegetables to the pot. This will make your dish more nutritious and colorful. Good choices include carrots, celery, onions, and garlic.
  • Season the dish with salt, pepper, and other herbs and spices. This will help to bring out the flavors of the potatoes, beans, and peas.
  • Serve the dish with a dollop of sour cream or yogurt. This will add a creamy richness to the dish.

Conclusion:

Potatoes, beans, and peas in cream is a delicious and hearty dish that is perfect for a weeknight meal. It is easy to make and can be tailored to your own taste preferences. With a few simple tips, you can make a delicious and satisfying dish that your whole family will enjoy.

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