CREAMED PEAS AND POTATOES

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Creamed peas are a favorite side dish with my family.

Creamed Peas and Potatoes

Creamed peas is an old fashioned recipe that my mother used to make.  We made them with fresh peas from the garden during summer and with peas from the freezer during winter.  We had them on holidays like Thanksgiving and Christmas and all during the year because everyone loved this recipe. You might also like our recipe for yummy corn casserole.

Creamed peas will quickly become a dish you will make over and over again.

3 large russet potatoes (can use red potatoes)

3 slices bacon, cooked crisp

1 tablespoon bacon drippings

3 tablespoons butter

1/4 cup chopped green onion (can use regular onion)

1/4 cup all-purpose flour

1 (12 ounce) can evaporated milk (can use regular milk)

1/4 teaspoon black pepper

1/2 teaspoon salt

1 (16 ounce) bag frozen green peas (can use fresh peas)

Peel the potatoes and cut into pieces. You can leave peelings on but I don’t.  Cover with water and bring to a boil on stove.  Cook potato pieces about 8 minutes.  Do not overcook or they will become mushy.  Cook the bacon in a skillet on top of the stove, remove and drain, set aside.  Save 1 tablespoon of the bacon drippings in the skillet.  Add the butter and onion to the bacon drippings and saute’ onions.  Sprinkle in flour and pour in milk and cook until mixture starts to thicken like you are making gravy.   You don’t want it too thick.  Pour in peas and drained potatoes. Add salt and pepper.  Turn heat to low for peas to cook.  Only takes about 3 minutes. Remove from heat and crumble bacon on top.  Makes 8 to 10 servings.  Enjoy!

Creamed Peas and Potatoes

Creamed Peas and Potatoes

Creamed Peas and Potatoes
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

This dish for Creamed Peas and Potatoes is delicious. Perfect side dish!

Course: Side Dish
Cuisine: American, southern
Keyword: easy recipe, easy side dish, easy skillet meal, peas, peas and potatoes, potatoes, the southern lady cooks
Author: The Southern Lady Cooks
Ingredients
  • 3 large russet potatoes can use red potatoes
  • 3 slices bacon cooked crisp
  • 1 tablespoon bacon drippings
  • 3 tablespoons butter
  • 1/4 cup chopped green onion can use regular onion
  • 1/4 cup all-purpose flour
  • 1 12 ounce can evaporated milk (can use regular milk)
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1 16 ounce bag frozen green peas (can use fresh peas)
Instructions
  1. Peel the potatoes and cut into pieces. You can leave peelings on but I don't.  Cover with water and bring to a boil on stove.  Cook potato pieces about 8 minutes.  Do not overcook or they will become mushy.

  2. Cook the bacon in a skillet on top of the stove, remove and drain, set aside.  Save 1 tablespoon of the bacon drippings in the skillet.  Add the butter and onion to the bacon drippings and saute' onions.  Sprinkle in flour and pour in milk and cook until mixture starts to thicken like you are making gravy.   You don't want it too thick.
  3. Pour in peas and drained potatoes. Add salt and pepper.  Turn heat to low for peas to cook.  Only takes about 3 minutes. Remove from heat and crumble bacon on top.

Don’t forget to pin creamed peas and potatoes.

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2 Comments

  1. Looks good .I will be making this for Thanksgiving

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