Cream Peas and Potatoes

This dairy-free cream peas and potatoes recipe taste so delicious. It is easy to throw together and is the perfect plant-based dinner any time of the year.

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Cream Peas and Potatoes

This cream peas and potatoes recipe has been in my family for over 50 years. I had it growing up and I still make it now with my own family. I would look forward to the end of June when my Mom would make this recipe. It was and still is one of my favorite dinner recipes. I love it so much that I wanted to share this 50-year-old recipe with you.

Fun Family Recipe Tradition

My parents made a fun tradition out of this recipe. You see they would use food to get us to work out in the garden. I think it was a good sneaky way to get my siblings and me to learn to work hard and spend time together as a family. This recipe tasted so good that it inspired me to go out in the garden to help my Mom and Dad pick peas. We then would sit on a blanket outside and talk as we would shell all the peas. This was the fun tradition that they made out of this recipe.

Of course, we didn’t get rewarded right away and we would have to wait a few days before we got to eat the fruits of our labor. However,  this cream peas and potatoes recipe was definitely worth the wait and work to get fresh peas. It tasted so good with freshly picked peas from the garden. It was a fun work tradition that I have great memories of. I enjoyed being with my family and then eating this yummy recipe.

Fresh garden Recipe

My Mom would use the fresh peas to make this recipe and it tasted great. However, we would have it more times during the year because we would also freeze our garden peas. Look at this post to learn how to freeze peas and also learn how to grow your own garden peas. Even though the peas were frozen the recipe still tasted just as good. I love it when we can use our own homegrown fresh food from the garden to make dinner.

I took this recipe a step further than my Mom and we put fresh garden potatoes in it too. We plant some potatoes early in a cold frame so that by the end of June we have a few new potatoes to dig up about the same time we are harvesting peas. Check out this post on how to plant potatoes in a cold frame. It is so nice to have some potatoes early in the summer to eat and put in recipes.

You can also plant peas in the late summer and have some peas in the fall time and then use with potatoes from the garden too. This recipe is just plain amazing with the fresh peas and the added new potatoes from the garden.  That is as close to local produce that you can get when the food only goes 300 feet from the garden to your table. We had this last Sunday for dinner and my husband and I couldn’t get enough of it and the next day we had to fight over the leftovers!!!!

Plant Based Cream Peas and Potatoes

The recipe that I used as a kid has butter and milk in it, which is great if you are not concerned about dairy in your diet. However, since we have changed to a whole food plant based lifestyle I had to come up with a different recipe to replace dairy.  Look at this post for potatoes with white sauce for the dairy recipe.

I am not going to lie I was worried about taking the butter out, how could this be as creamy or yummy as it used to be.   I thought it wouldn’t taste the same as before.   However, I put this recipe to the test just the other day and I didn’t put any butter in it and just replaced the milk with almond milk.  I was sure it would not taste good, but I was wrong!!!  This nondairy recipe tastes great and you will not even notice the difference. So not only will it be just as delicious it will also be a whole lot less fattening and a lot more healthy.

Cream Peas and Potatoes Recipe

8 to 10 small red potatoes
1 to 2 c. Peas

Plant Base White Sauce

4 c. Almond Milk
½ c. Whole Wheat Flour
¾ c. Cold Water
¼ tsp Pepper
½ tsp Salt

Cut and peel potatoes or if using new potatoes leave the peel on and cut them.   Fill a stockpot with water and add the potatoes and boil on medium heat until done. Add the peas right before the potatoes are done. Drain the water.

Directions

While potatoes are boiling make the white sauce.  Using a quick shaker prepare the thickener for the white sauce.  Pour the whole wheat flour in the quick shaker and add the cold water.  Shake it up until it is well mixed.

Pour the almond milk into a saucepan and add the salt and pepper.  Place on stove-top and turn the heat up to medium-high and stir until it comes to a boil.  Add the thickener a little at a time while stirring the milk.  It should start to thicken.  If it is not thickening then add another 1/4 c. of whole wheat flour with a 1/2 cup of water and add a little bit until it thickens.  Remove from stove and let sit until potatoes are done.

Pour the white sauce over the drained potatoes and peas and stir to combine together.  It will be thin at first but it will thicken as it cools.  We like our cream potatoes and peas to be a little thinner almost like soup and we eat it in a bowl.  However, you can eat it thicker on a plate if you like it better this way.   I hope you enjoy this recipe as much as we do.!!