Creamy parmesan potatoes and peas is a simple and delicious side dish that’s perfect for any occasion. From holidays to causal Sundays, this old fashioned creamed peas and potatoes recipe is one you’ll want to hold close by.
This isn’t your Grandma’s creamed peas and potatoes. It’s been updated over the years and “perfected” into something much fresher, tastier, and wonderful. I love how the parmesan cheese brings out the added flavor in the dish and complements everything well. This savory side dish is pretty fast to make, and disappears almost as quickly!
What is creamy parmesan potatoes and peas?
Creamy pea and potatoes are a side dish that has withstood the test of time. If you haven’t eaten it, chances are good that your grandparents may have eaten it decades ago. It’s a frugal and tasty comfort dish that can pair well with practically anything. These are just a few of the reasons why it has remained popular and is still seen on dinner tables today.
Creamy Parmesan Potatoes & Peas ingredients
-Red Potatoes: We need 6-10 small red potatoes that have been scrubbed clean and cubed into about 3/4 inch sized pieces.
-Frozen Peas: A singly 16 ounce bag of frozen peas will be one of the stars of the show in this dish. You can keep them frozen until use because they’ll be boiled with the potatoes to warm them up.
-Butter: We need 1/4 cup of butter (half a stick) to help give us a rich and fatty base to pull the dish together.
-Flour: With 1/4 cup of flour (all-purpose of gluten-free) we can thicken this dish up wonderfully and make it taste even more filling.
-Milk: We need 1 cup of milk. You can use nondairy milk or regular cow’s milk depending on your preferences.
-Onion Powder: With a tablespoon of onion powder we can really season this dish up nicely and give it that “something” it was missing.
-Parmesan Cheese: We want to use 1/2 cup of shredded or grated parmesan cheese because it’s going to help bring out the flavors while adding a tasty punch of its own.
-Salt and Pepper: To finish the dish off, adding salt and pepper to taste will really help to make it flavorful and perfect.
How to make creamy parmesan potatoes and peas
Fill a medium sized pot with water about 3/4 of the way full and add in 2 teaspoons of salt.
Bring the water to a boil and add in the frozen peas.
Keep the stove temperature on high and once the water is boiling again, add in the potatoes and reduce the heat to medium.
Boil the potatoes and peas for about 15 minutes or until the potatoes are fork tender, but not falling apart.
Drain the potatoes and peas and then set them aside.
In the same pan, melt your butter and add in the onion powder and flour.
Quickly whisk in the milk as the flour and butter mixture thickens, adding in the milk a little bit at a time.
Allow the milk mixture to thick again before adding in more and repeat until all of the milk has been incorporated.
Continue whisking until the mixture is smooth and creamy.
Add in a little bit more milk if the mixture becomes too thick.
Whisk in the parmesan cheese until the cheese has been melted and combined.
Add the potatoes and peas back into the pot and stir gently to combine.
Serve with additional parmesan cheese sprinkled on top and eat warm.
- 6-10 small red potatoes scrubbed & cubed (I cut mine small- probably about 3/4" cubes)
- 1 16- oz bag frozen peas
- 1/4 cup butter
- 1/4 cup flour
- 1 cup milk
- 1 TBSP onion powder
- 1/2 cup grated Parmesan cheese
- salt & pepper to taste
- Fill a medium sized saucepan 3/4 of the way with water. Add about 2 tsp salt. Bring to a boil and add frozen peas. Keep the stove temperature on high and once water is again boiling, add the potatoes. Reduce heat to medium. Boil potatoes & peas for about 15 minutes- until the potatoes are fork tender, but not falling apart. (Check often after you've boiled them for about 12 minutes - you don't want them to get too soft!)
- Drain potatoes & peas and set aside.
- In the same saucepan, melt butter. Add onion powder and flour. Quickly begin whisking in milk as the flour-butter mixture thickens, adding the milk a little bit at a time. Allow the milk to heat up and the mixture to thicken again before adding more, until all the milk is incorporated. Keep whisking until the mixture is smooth and creamy. Add a bit more milk if it gets too thick. Add in Parmesan cheese and whisk gently, until cheese is mixed in and melted.
- Add the potatoes and peas back to the saucepan. Stir gently to combine. Serve with additional Parmesan cheese sprinkled on top.
Adapted from Favorite Family Recipes
What goes well with creamy peas and potatoes?
This is a fantastic “comfort food” side dish that goes well with pot roast, turkey, or really anything you’d like! I love it with my Dr. Pepper Roast or even Slow Cooker Greek Pot Roast or Slow Cooker Turkey. It has a subtle flavor that compliments the main dish well.
Can I make creamed peas and potatoes in advance?
I would recommend not making the complete dish until ready to serve. The reasoning is that the potatoes may absorb moisture and cause the end results to be drier than intended. You can still partially make the dish by boiling the potatoes so that you cut down on cooking time later.
More tasty side dish recipes to try soon
- The Best Mashed Potatoes Recipe
- Homemade Thanksgiving Stuffing
- Baked Sweet Potato Fries
- Creamy Pomegranate Salad
- Maple Glazed Carrots
- Mashed Sweet Potatoes with Cinnamon
- Pepper Jack Mac and Cheese
- Fruit Salad with Cool Whip
- Smoky Instant Pot Baked Beans
- Sesame Asparagus and Mushrooms
- Frito Corn Salad
- Peaches and Cream Salad
- Coconut Rice
- Creamy Corn and Garlic Risotto
- Easy Spanish Rice
You’re going to love this creamy parmesan potatoes and peas recipe. With the subtle cheesy flavors, soft and bursting with flavor peas and potatoes this comfort dish is unlike any other. Keep the recipe on hand for Easter or holiday gatherings because you’ll want to show it off to everyone.