Creamed Peas

5 from 10 votes

Old-fashioned creamed peas are coated in a smooth, buttery white sauce and ready in just 10 minutes. This classic 4-ingredient side dish is simple, comforting, and pairs with just about any dinner.

Course Side Dish

Cuisine American

Keyword canned creamed peas, cream peas, cream peas recipe, cream peas with bacon, creamed peas, creamed peas recipe

Prep Time 5

Cook Time 5

Total Time 10

Servings people

Calories 105.1kcal

Author Blair Lonergan

Equipment

Skillet or saucepan

Ingredients

1 (10 ounce) package frozen peas, thawed (or about 2 cups canned peas, drained)
1 tablespoon salted butter
1 tablespoon all-purpose flour
¼ teaspoon kosher salt
⅛ teaspoon ground black pepper
½ cup whole milk, half-and-half, or heavy cream

Instructions

Cook the peas according to the package directions. Drain and transfer to a bowl.
Meanwhile, in a saucepan or small skillet, melt the butter over low heat. Whisk in the flour, salt, and pepper until blended. Cook, whisking constantly, for 1 minute. Gradually stream in the milk (or cream), stirring until the sauce thickens, about 1 to 2 minutes.
Pour the sauce over the warm peas and gently toss to coat. Serve immediately.

Notes

Frozen vs. canned vs. fresh peas: Frozen peas give the best color and texture. Canned peas (drained and warmed) have a softer texture and slightly different flavor but work well. Fresh shelled peas should be boiled for about 2 minutes until tender before using.
How to cook canned peas: Empty the can (including liquid) into a saucepan and heat just to a simmer, then drain. Or microwave in a covered bowl for 1 to 1½ minutes, then drain.
Cook to your preferred doneness. For soft, tender peas, cook them a bit longer. For crisp-tender, bright green peas, pull them off the heat sooner.
Dairy choice: Whole milk makes a lighter sauce. Half-and-half is richer. Heavy cream is the most indulgent. All work well.
Use salted butter for extra flavor in the white sauce. Unsalted butter works too; just season the sauce with additional salt to taste.
Stream in the liquid slowly to the roux, stirring constantly, for a smooth, lump-free sauce.
If the sauce is too thin, let it simmer for another minute or two while stirring. It will thicken as the flour cooks.
If the sauce is too thick, stir in an extra splash of milk to thin it out.
Add extra flavor with a dash of garlic powder, onion powder, or fresh herbs (parsley, thyme, or basil) stirred into the white sauce.
Popular add-ins: Cooked bacon, sautéed pearl onions, chopped mushrooms, diced carrots, or boiled new potatoes.
Storage: Leftovers will keep in an airtight container in the fridge for up to 2 days. Reheat in a saucepan over low heat with a splash of milk to thin the sauce.
Freezing is not recommended. Cream-based sauces tend to separate when thawed.

Nutrition