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Made with frozen peas, half and half, and cream cheese, these Creamed Peas are extra creamy and so easy to make. Ready in just 15 minutes!
Peas are not a veggie I cook with often, other than adding them to dishes like shrimp fried rice. However, this creamed peas recipe is one of the few dishes I make where the peas themselves are the star of the show. It’s a quick, easy recipe that can be whipped up in just 15 minutes with a few basic ingredients. That’s my kind of side dish!
Why This Creamed Peas Recipe Is The Best
- Quick & easy. I think this easy creamed peas recipe is one of the fastest veggie sides I’ve ever made. From start to finish, it can be on the table in just 15 minutes. And it can be whipped up at the last minute anytime, since there’s no need to thaw the peas first.
- Smooth, creamy sauce. The sauce is made with a combination of butter, half and half, and cream cheese. The end result is a rich, creamy sauce that coats every pea. So good!
- Great for the holidays. Creamed peas can be enjoyed anytime, but I do love serving them on the holidays, especially on Christmas and Easter with the ham. I love that they’re such a simple and delicious side dish to whip up that doesn’t require oven space!
Recipe Ingredients
This easy veggie side is made with just a handful of ingredients. Scroll down to the recipe card below for the exact measurements.
- Butter – Salted or unsalted are both fine.
- Frozen peas – There’s no need to thaw them ahead of time, as they’ll thaw when cooking in the butter. Canned peas don’t work well in this recipe.
- Half and half – The rich, creamy base for the sauce.
- Sugar – Adds a bit of sweetness to the dish.
- Spices – Salt, pepper, and garlic powder.
- Cream cheese – The “cream” in creamed peas. It helps to create a thick, creamy sauce.
How To Make Creamed Peas
It takes just a few minutes and a few steps to make this dish. The printable instructions can be found in the recipe card below.
- Cook the peas. Melt the butter over medium heat. Add the peas, stir to coat in the butter, and cook for 2-3 minutes until they begin to thaw.
- Simmer. Pour in the half and half, then add the seasonings and sugar. Bring to a simmer and cook for 3-4 minutes, until the peas are heated through.
- Add the cream cheese. Reduce the heat to low. Add the cream cheese and stir continuously until it melts and forms a smooth, creamy sauce.
- Enjoy. Give the peas a taste and adjust the seasoning as needed. Serve immediately.
Tips & Variations
Here are a few tips for making the best creamed peas, as well as a few simple variations.
- Soften the cream cheese. For the smoothest possible sauce, make sure your cream cheese is softened before you add it to the pan.
- Stir gently. Adding the cream cheese over low heat and stirring gently (not whisking) will prevent it from separating.
- Don’t boil the mixture. Once the cream cheese is added, do not let the sauce boil. High heat can cause the sauce to break.
- Try seasoned cream cheese. Substitute the plain cream cheese with a garlic and herb cream cheese spread (like Boursin) or a chive and onion cream cheese.
- Add some meat. For a heartier side dish, stir in a few ounces of diced, cooked ham or crumbled bacon.
Serving Suggestions
Creamed peas are one of my favorite side dishes for ham, whether at Christmas or throughout the year. These make a quick and easy veggie for the holidays but they’re great anytime too. I love them with stuffed pork chops!
How To Store & Reheat Leftovers
- Fridge. Allow the creamed peas to cool completely. Store leftovers in an airtight container in the fridge for 2-3 days.
- Reheat. Reheat in a saucepan over low heat, stirring frequently. You will likely need to add a splash of milk or half-and-half (1-2 tablespoons at a time) while stirring to loosen the sauce and bring it back to a creamy consistency. Avoid high heat to prevent the sauce from separating.
Creamed Peas
Made with frozen peas, half and half, and cream cheese, these Creamed Peas are extra creamy and so easy to make. Ready in just 15 minutes!
Servings: 4 people
Ingredients
- 2 Tablespoons butter
- 16 ounces bag frozen sweet peas
- ¾ cup half and half
- 1 Tablespoon sugar
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon garlic powder
- 3 ounces cream cheese softened and cut into small cubes
Instructions
- In a medium saucepan, melt the butter over medium heat. Add the frozen peas and stir to coat. Cook for 2-3 minutes, until the peas start to thaw.
- Pour in the half and half. Stir in the salt, black pepper, sugar and garlic powder. Bring the mixture to a gentle simmer and cook for 3-4 minutes, stirring occasionally, until the peas are fully heated through.
- Reduce the heat to low. Add the cream cheese to the pan. Stir gently and continuously until the cream cheese has completely melted and formed a smooth, creamy sauce.
- Taste and adjust seasoning. Serve immediately.
Last Step:
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Store leftovers in an airtight container in the fridge for 2-3 days.
Nutrition
Calories: 258kcal | Carbohydrates: 23g | Protein: 9g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 42mg | Sodium: 736mg | Potassium: 399mg | Fiber: 7g | Sugar: 13g | Vitamin A: 1322IU | Vitamin C: 46mg | Calcium: 112mg | Iron: 2mg
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