Creamed Peas

Creamed peas are a classic Easter side dish in my family, and most families I dare say, if you’re from the South or the Midwest! I think it’s a go-to for so many families because in just a few easy steps, this humble vegetable transforms into something creamy, warm, and extra special. BUT this creamed peas recipe isn’t just for holiday dinners! It’s also a great weeknight option that even picky eaters are happy to scoop onto their plates. Using frozen peas keeps it extra practical, too, so this easy veggie side comes together with simple ingredients I can pull together anytime!

Homemade Recipe for Creamed Peas

Creamed peas are peas coated in a simple, creamy white sauce made with butter, flour, and cream. My version keeps things super straightforward with a little sugar, salt, pepper, and frozen peas for an easy side that feels old-fashioned in the best way. If you love creamed corn, you’ll love these creamed peas!

Green peas are one of the first vegetables we plant in the garden and pick every late winter/early spring here in Tennessee, so anything with peas in it just feels like a preemptive celebration for warmer days to come. My daughter Velvet’s first (and favorite) vegetable was peas, so this is naturally her favorite side dish! (Make peas creamy and slightly sweeter? Sign my 4-year-old up!) Nostalgia aside, peas are so nutritious, budget-friendly, and easy to find year-round, no matter where you live. And did you know peas are a good source of protein, fiber (so important), vitamins C and K, and folate? You could almost say each bite of these cream peas is like a little demonstration of self-care.