Creamed Peas Recipe

creamed-peas

Yesterday on Instagram I posted a picture of the creamed peas I made for dinner.  I realized that I’d never, not once seen creamed peas served outside my parents’ house.  I wondered if this was a regional thing from where my parents are from in Maryland and Pennsylvania, if it was something Southern my mom picked up since moving South 30 years ago or perhaps it was generational.  I asked if anyone was familiar with them, but no one seemed to be.

Creamed peas were a staple for us growing up.  One of my mom’s classic dishes was roast beef and mashed potatoes and more often than not, creamed peas.  The creamier, the better.  I’ve never been a huge fan of anything green, but there’s something about creamed peas.  Emma had two helpings last night and was spooning huge spoonfuls one after the other.  If you have kids—or hate vegetables yourself—you know you’ll take them however you can get it.

Google seems to think creamed peas is a Southern dish but I’ve lived in the South my whole life and as I said, have never seen them around.  One site said creamed peas on toast was popular during the Great Depression since most people couldn’t afford meat and it’s quite filling.

Either way, creamed peas are a comfort side dish like no other—they’re easy peasy and need to be shared.

Here you can see this is one of the first recipes I wrote down as a new wife and even with all the stains, I hope it’s one I don’t lose any time soon.

photo 2 (3)

 

Creamed Peas

2 tablespoons butter

2 tablespoons flour (I use Bob’s Red Mill Gluten-Free Flour)

1 cup milk

1 can of peas, drained

Salt and pepper to taste

 

In a small pan, melt the butter on medium-low.  As soon as the butter melts, sprinkle the flour over the butter and stir with a fork or whisk.  Continue stirring until it is thick like a paste.  Usually this just takes a few seconds.  Once it’s thickened, slowly pour the milk and continue stirring.  I usually pour about 1/8 cup in and then stir until it’s thickened again and then pour more.  I like my cream nice and thick.  Once the milk is in and it’s nice and creamy, fold in the peas.  Cook it just long enough to get the peas warmed.  Season with salt and pepper to taste—I do both generously.

 

If you want the full effect of my childhood meal,  here are the roast and gravy recipes and I recommend Pioneer Woman’s mashed potatoes even though Mom always made the Idahoan Premium instant ones.  Those are great too, I just love making fresh ones.

 

Make them with your next meal and let me know if any picky veggies eaters are swayed by the creamy goodness!

Comments

  1. As a life long Southerner…I have to admit, I’ve never heard of, seen, or eaten creamed peas! But I may have to try this. My son *hates* peas (he says it’s a texture thing.) And I’ve only found one way to make them that he will eat so far.
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    • It seems to be pockets of folks that know about them but mainly people up north. It seems very Southern but I don’t think it is! I am a texture freak too and these are just creamy and I love them! Let me know what he thinks.

  2. I am from FMF but i saw this post on your website…and that is a staple of my moms family who are all from western North Carolina…my mom’s family serves creamed peas/ pea dumplings at every big dinner…so yes I am familiar with them and that is a southern rural area

  3. Okay so I may have to try this and I’ll tell you if I do!!

  4. We make creamed tuna with peas and serve it on toast – a quick and easy, but delicious lunch or supper, especially in the colder months. this has been a staple in our house for many years.

    • Oh, that actually sounds good! My mom used to make a tuna casserole that I think is basically the same idea except it’s over noodles.

  5. Sarah Karius says:

    This is one of my most favorite dishes growing up. We always added tuna and served on toast. Until recently I’ve never heard anyone having this recipe. I live in the state of New York near the Finger Lakes.

  6. Once upon a time when I was a newlywed a “very wise” friend gave me a recipe for something like this with those french-fried onions on top like green bean casserole. I’m pretty sure I made it! I have a hard time with canned peas although I love frozen ones.
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  7. I had creamed peas all the time when I was a kid. Absolutely luved them. My momma passed and I never knew the recipe. I regret not learning it from her. This sounds like how she used to make it tho. Thank u so much for sharing it. I will be making it soon. P.s. I grew up in ogden utah.

  8. Had these for dinner a lot growing up…luv em…we would always have it over toast…mom would have to make a huge pot of it to keep us happy. Her recipe uses canned peas (and then you also add some of the liquid from the peas for flavor..yum!) and she prefers using corn starch instead of flour. I think I’ll have to make a batch one night this week!