Creamed Red Potatoes and Peas is an old fashioned, classic recipe with potatoes and peas in a cream sauce. It’s a wonderful side dish for any time of year. I cook up both my red potatoes and the peas in my Instant Pot! This makes for easy clean up and quick cook times. Make it with me!
Creamed Red Potatoes & Peas
This dish is a classic recipe, one that my grandma loves to make. It reminds me so much of her! Anything with potatoes and a creamy white sauce, sign me up!
This recipe is really simple to make! All you need are some red potatoes, either fresh or frozen peas, butter, flour, milk, half & half, and some seasonings!
We love making this dish as a side to many different meals!
Making This Recipe with the Instant Pot
For this recipe, I decided to convert it to an Instant Pot recipe because I love how quick and easy it is to use! I actually cooked my potatoes and peas at the same time, in the same basket, in the Instant Pot.
I placed the potatoes in peas in a steamer basket that I purchased on Amazon. The steamer basket is a great Instant Pot accessory because it allows delicate things like potatoes or vegetables to steam and cook in the pot, without getting mushy!
If you’d like to purchase a steamer basket yourself, you can find them on Amazon! Just be sure to order the right size for your pot ( ie. 6 quart, 8 quart, 3 quart).
The Peas
Creamed Red Potatoes & Peas really are quite delicious! For the peas in this recipe, you have the option of using fresh or frozen!
Snap peas are in season right now and you can find them at many local farmers markets. If you are using fresh peas, be sure to remove the shells before adding them to the pot.
If you want to reach for frozen peas, that is just fine too! The cooking process and times will be the same! Yummy!
Like this recipe and want to save it for later? Pin it to Pinterest here!
Creamed Red Potatoes & Peas
Creamed Red Potatoes & Peas are the perfect side dish all year long!
Ingredients
- 1 pound baby red potatoes
- 1 cup peas (frozen or fresh)
- 4 Tablespoons butter
- 1/4 cup all-purpose flour
- 1 cup milk
- 1/4 cup half and half or whipping cream
- 1 teaspoon chicken bouillon paste or cube
- salt and ground black pepper, to taste
Instructions
- Quarter the potatoes.
- Add potatoes and the peas a steamer basket and place in the Instant Pot.
- Add 1/2 cup of water to the bottom of the Instant Pot. Lock the lid, set the valve to seal, and manually set the timer for 4 minutes. The pot will display "ON" while iIt comes to pressure, then start counting down from four.
- While the potatoes and peas are cooking, in a sauce pan over medium heat, add the butter and melt.
- Once melted has melted, whisk in the flour.
- Slowly stir in the milk, whisking the entire time, until blended and smooth. Cook, stirring, until slightly thickened.
- Add the chicken bullion cube and season with pepper and a little bit of salt.
- Stir in half & half until you've reached a good consistency.
- Taste the sauce, and add more salt, pepper or bullion, as needed to reach a great flavor. Add another splash of milk, if needed to thin the mixture.
- When the Instant Pot sounds, quick release the pressure and remove the steamer basket.
- Add the cooked potatoes and peas to the white sauce and stir everything gently to coat. Serve warm.
Notes
If preparing this recipe all on the Stove Top:
Quarter the potatoes.
Add potatoes and peas to a pot of boiling water and cook until fork tender about 5-8 minutes. Drain into a colander and set aside.
Nutrition Information:
Yield:
5Amount Per Serving: Calories: 261
Nutrition will vary with serving size.
