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These Creamed Peas are a simple, comforting side dish made with tender peas in a creamy, savory sauce. They come together quickly with a few basic ingredients and make the perfect side for chicken, fish, or a cozy holiday family dinner.
Creamed peas are one of those simple sides I grew up eating that always bring back memories of family dinners. I like making them when I need something quick that still feels homemade and comforting, and they are perfect for St. Patrick’s Day with something green, or for serving as one of your Easter side dishes at brunch or dinner.
Recipe Overview
Ingredients Needed
Below are the ingredients you will need to make this peas recipe. Full measurements are listed in the recipe card below.
- Frozen peas: Do use frozen peas and not canned peas. Huge difference in taste.
- Oil: I used olive oil but avocado oil will be great too
- Garlic cloves or Garlic powder: Garlic powder is pictured but most times I used fresh garlic too.
- Salt and pepper
- Cream cheese: I like using cream cheese instead of heavy cream to make this creamy peas recipe. But if you would rather use heavy cream, go right ahead.
- Milk: I mostly use 2% milk. Any milk works, just make sure you aren’t using sweetened milk.
- Cheddar Cheese: Shred your own or buy store-bought.
- Optional to Garnish: parsley and/or chili flakes
How To make Creamed Peas
Thaw the peas: Heat the oil in a large skillet over medium-high heat. Add in the peas and stir frequently until thawed.
Stir in the garlic, salt, and pepper, and sauté for 3-4 minutes.
Add in cream cheese and milk, and mix until fully combined. Stir in the shredded cheese and cook until the cheese melts and the mixture thickens. Then remove from the heat.
Serve and garnish with chopped parsley and chili flakes, if desired. Enjoy!
Recipe notes and tips
- Frozen peas work best: Frozen peas are sweet, tender, and cook quickly. No need to thaw them first.
- Don’t overcook the peas: Peas only need a few minutes to warm through. Overcooking can make them mushy.
- Whisk the sauce well: When making the creamy sauce, whisk constantly so it stays smooth and lump-free.
- Adjust the thickness: If the sauce feels too thick, add a splash of milk. If it’s too thin, let it simmer a little longer.
- Add extra flavor: Fresh herbs like parsley or dill, a little garlic, or a pinch of nutmeg can add great flavor.
Common Questions
Yes, but frozen peas usually taste fresher and hold their texture better. I much prefer frozen peas if you can avoid using canned.
Yes. You can prepare them ahead and gently reheat on the stove, adding a splash of milk if needed.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Cream-based sauces do not always freeze well, so it’s best to enjoy them fresh or refrigerated.
I like to use the microwave, which is the quickest option, or Reheat gently on the stovetop and add a splash of milk to loosen the sauce if needed.
How to Serve Creamed Peas
The options are limited, but here are some great options that I recommend you serve them with. You can also try them with one of these Easter dinner ideas.
- Lemon Garlic Salmon
- BBQ Baked Chicken Breast
- Baked Pesto Salmon
- Homemade Meatloaf
- Healthy Mashed Potatoes
- Honey Glazed Air-Fryer Salmon
- Baked Honey Mustard Salmon
Other side dish recipes
- Potatoes au Gratin
- Mustard Potato Salad
- Creamy Garlic Parmesan Brussel Sprouts
- Cucumber and Tomato Salad
- Black Bean Quinoa Tabbouleh Salad
- Cheesy Cauliflower Bake
I’m so grateful you’re here and part of this community. If you try this recipe, don’t forget to leave a review and let me know how it goes. Your feedback is always appreciated.
Creamed Peas Recipe
Ingredients
- 1 pound frozen peas
- 2 tablespoons olive oil
- 3 garlic cloves, minced, or 1 tbsp garlic powder
- Kosher salt and fresh ground pepper, to taste
- 8 ounces cream cheese, cubed, use light
- 1/3 cup milk, 2% or whole
- 1/2 cup shredded cheddar Cheese, low fat or fat free
- 3 tablespoons chopped parsley
- 1 teaspoon chili flakes, or to taste (optional)
Instructions
- Heat the 2 tablespoons olive oil in a large skillet over medium-high heat. Add in the 1 pound frozen peas and stir frequently until thawed.
- Stir in the 3 garlic cloves, Kosher salt and fresh ground pepper, and sauté for 3-4 minutes.
- Add in 8 ounces cream cheese, 1/3 cup milk, and mix until fully combined, about 2-3 minutes.
- Over medium heat, stir in 1/2 cup shredded cheddar Cheese and cook until all the cheese melts and the mixture thickens. About 3-4 minutes. Then remove from the heat.
- Serve and garnish with 3 tablespoons chopped parsley and 1 teaspoon chili flakes, if desired. Enjoy!
Notes
- You may use other veggies if you don’t like peas. Try mixed veggies or corn.
- Cream cheese: Use light or fat-free cream cheese.
- Milk: You may use dairy-free milk, but we prefer 2%, which is what we used.
- Fresh garlic can be replaced with garlic powder
- Use light or fat-free shredded cheddar cheese.
- Store leftovers in a container in the fridge for up to 3 days. You may freeze for later use. Let it thaw in the fridge overnight and reheat in the microwave.
- Use any oil you prefer.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
