Made with frozen peas, half and half, and cream cheese, these Creamed Peas are extra creamy and quick to prepare. Ready in just 15 minutes, they make a simple, comforting side that highlights the peas.
Peas don’t always take center stage in my cooking, but this creamed peas recipe is one of those simple dishes where they do. With just a few pantry staples you can make a velvety sauce that coats every pea. It’s fast, fuss-free, and perfect for weeknights or holidays when you want a tasty side without using the oven.
Why This Creamed Peas Recipe Is The Best
- Quick & easy. This is one of the fastest vegetable sides to make — no thawing required for the frozen peas and ready in about 15 minutes from start to finish.
- Smooth, creamy sauce. A combination of butter, half and half, and cream cheese creates a rich, silky sauce that clings to each pea.
- Great for holidays. Creamed peas pair especially well with ham and other holiday mains, but they’re just as welcome on an everyday dinner table.
Recipe Ingredients
This easy side uses only a handful of ingredients. Exact measurements are listed in the recipe card below.
- Butter – salted or unsalted.
- Frozen peas – no need to thaw; they heat in the pan. Canned peas aren’t recommended.
- Half and half – provides the creamy base.
- Sugar – balances the flavor with a touch of sweetness.
- Seasonings – salt, black pepper, and garlic powder.
- Cream cheese – softened and stirred in to create a thick, creamy sauce.
How To Make Creamed Peas
Only a few steps are needed to make this dish. Printable instructions are in the recipe card below.
- Cook the peas. Melt the butter over medium heat, add the frozen peas, and stir to coat. Cook 2–3 minutes until they begin to thaw.
- Simmer. Add the half and half, sugar, salt, pepper, and garlic powder. Bring to a gentle simmer and cook 3–4 minutes until the peas are heated through.
- Add the cream cheese. Reduce heat to low and stir in the softened cream cheese until it melts and the sauce becomes smooth and creamy.
- Serve. Taste and adjust seasoning, then serve immediately.
Tips & Variations
Simple tips to get the best texture and a few easy variations to try.
- Soften the cream cheese. For the smoothest sauce, make sure the cream cheese is at room temperature before adding it to the pan.
- Stir gently. Melt the cream cheese over low heat and stir slowly to prevent separation.
- Avoid boiling. Do not boil after adding cream cheese; high heat can cause the sauce to break.
- Use flavored spreads. Substitute plain cream cheese with a garlic & herb or chive-flavored spread for extra flavor.
- Add protein. Stir in diced cooked ham or crumbled bacon for a heartier side.
Serving Suggestions
Creamed peas pair beautifully with ham, roasted pork, or stuffed pork chops and are a welcome addition to holiday or everyday meals. They’re a quick, flavorful vegetable side that complements richer mains.
How To Store & Reheat Leftovers
- Fridge. Cool completely, then store in an airtight container in the refrigerator for 2–3 days.
- Reheat. Warm gently over low heat, stirring frequently. Add a splash of milk or half-and-half (1–2 tablespoons at a time) to loosen the sauce if needed. Avoid high heat to keep the sauce smooth.
Creamed Peas
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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
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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.
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Pour in the half and half. Stir in the salt, black pepper, sugar, and garlic powder. Bring to a gentle simmer and cook for 3–4 minutes, stirring occasionally, until the peas are fully heated through.
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Reduce the heat to low. Add the cream cheese and stir gently and continuously until it melts and forms a smooth sauce.
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Taste and adjust seasoning. Serve immediately.
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