Add Preferred SourceThere’s something about Creamed Peas that instantly takes me back to big family dinners—plates piled high, something roasting in the oven, and this silky, buttery side dish rounding it all out. It’s not fancy. It’s not trendy. But it’s one of those simple classics that delivers every single time. And when dinner needs a touch of cozy without a ton of effort, this is one of my go-tos.
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If you’ve only had peas from a can or as a last-minute microwave side, this dish will totally change how you feel about them. A quick homemade white sauce, a few minutes on the stove, and boom—humble frozen peas become something warm, creamy, and incredibly craveable.
History
Creamed peas likely originated in the late 19th century, around the 1880s, when home cooks in both the United States and Britain began using basic roux-based white sauces (what the French call béchamel) to stretch vegetables and add richness to simple meals. As canned and later frozen peas became more widely available in the early 20th century, creamed peas gained popularity as an affordable, comforting side dish that could be made year-round. By the 1940s and 1950s, they were a staple on American dinner tables.
Ingredients
- Butter – Salted or unsalted both work; adjust the salt at the end if using salted butter.
- All-purpose flour – Whisk it well into the butter to avoid lumps in the sauce.
- Whole milk – I use whole milk for the creamiest texture.
- Green peas – Frozen peas work best; they stay bright and tender without overcooking.
- Salt – I cook with kosher salt.
- Black pepper – Freshly cracked black pepper has the best flavor.
- Sugar – Optional; add a pinch if the peas taste flat or need a little balance.
How To Make Creamed Peas
Scroll down for the full recipe card with exact measurements and printable instructions.
Melt the butter in a medium saucepan over medium heat. I love using a small silicone spatula to stir because it scrapes every bit off the bottom and edges.
Whisk in the flour and cook for 1 minute, stirring constantly to form a smooth roux.
Gradually pour in the milk while whisking continuously to keep the sauce silky. A mini whisk works beautifully here to avoid lumps. Keep whisking until the sauce thickens, about 3 to 4 minutes.
Stir in the peas, salt, pepper, and a pinch of sugar if you like a touch of sweetness.
Let everything simmer together for 5 minutes, just until the peas are tender and coated in that creamy sauce.
Serve warm straight from the pan or in a pretty serving bowl.
Chef Jenn’s Tips
- Don’t let the roux brown. You’re not making gravy—just cook the flour until it loses its raw taste.
- Warm the milk slightly before adding it. This helps it blend more easily and reduces the risk of lumps.
- Use whole milk for the best texture. Lower-fat options will work, but they won’t be as rich.
- Taste before adding the sugar. Some peas are naturally sweet and may not need it at all.
- Add fresh herbs like dill or chives for a pop of color and flavor if you’re feeling fancy.
Make It A Meal
Creamed peas are the kind of side dish that works with just about anything. They shine next to roasted chicken, pork chops, meatloaf, or baked ham. For spring dinners or Easter brunch, try serving them with scalloped potatoes and deviled eggs. You can even get retro and spoon them into puff pastry shells or vol-au-vents for a fun throwback appetizer.
Storage
Leftover creamed peas can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of milk to loosen the sauce if needed. These don’t freeze well—the sauce can break once thawed—so it’s best to enjoy them fresh or within a few days.
Grandma’s Creamed Peas
Ingredients
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 2 cups green peas frozen
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- pinch sugar optional
Instructions
- Melt the butter in a saucepan over medium heat.
- Whisk in the flour and cook for 1 minute, stirring constantly to form a smooth roux.
- Gradually add the milk, whisking as you pour to keep the mixture smooth. Keep whisking until the sauce thickens—about 3 to 4 minutes.
- Stir in the peas, salt, pepper, and a pinch of sugar if using.
- Simmer everything together for 5 minutes, just until the peas are tender and the sauce is creamy.
- Serve warm, either straight from the pan or in your favorite serving bowl.
Notes
Chef Jenn’s Tips
- Don’t let the roux brown. You’re not making gravy—just cook the flour until it loses its raw taste.
- Warm the milk slightly before adding it. This helps it blend more easily and reduces the risk of lumps.
- Use whole milk for the best texture. Lower-fat options will work, but they won’t be as rich.
- Taste before adding the sugar. Some peas are naturally sweet and may not need it at all.
- Add fresh herbs like dill or chives for a pop of color and flavor if you’re feeling fancy.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.