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Southern Creamed Peas and Potatoes

Creamy, southern down-home cooking at its finest!

Close up of pot with potatoes, peas, and bacon

Creamy, dreamy, savory, and comforting. That’s southern cooking at its finest! And this Southern Creamed Peas and Potatoes recipe is no different. Diced potatoes, peas, and crispy bacon are tied together with a homemade creamy garlic sauce that’s sure to fill you up and satisfy your craving! Seriously, this stuff is addictive. Don’t say I didn’t warn you! Let’s take a look at the video below and see how easy it is to throw together.

Spoonful of creamed peas and potatoes

You know you’re getting the good stuff when bacon drippings and butter are used to make the sauce. Trust me on this one, you won’t be disappointed with how it turned out. This is comfort food through and through, so go ahead and indulge!

Bowl of creamed peas and potatoes

To get started on this classic southern dish, peel 3 russet potatoes and cut them into bite-sized pieces. Place the cubed potatoes in a large pot with enough water to cover potatoes. Cook on medium-high for 6-8 minutes until potatoes are tender. Be careful not to overcook or they will become mushy.

Close up, top down of creamed peas and potatoes with bacon sprinkled on top

Next, in a separate pan, cook bacon until crispy. Remove from heat and drain, saving 1 tablespoon of the grease. Add butter and onion to the bacon drippings and saute onions. Add flour and milk and cook until the mixture starts to thicken like gravy. Finally, pour the peas and drained potatoes into the pan. Add salt, pepper, and garlic. Turn heat to low for peas to cook, about 3 minutes. Remove from heat and crumble bacon on top. Serve up hot!

Top down of big pot of creamed peas and potatoes with a bowl of tomatoes on the side

Serves 6-8

10m prep time

20m cook time

4.9
Rated 4.9 out of 5
Rated by 34 reviewers
Ingredients
  • 3 large russet potatoes or red potatoes
  • 3 slices bacon, cooked & crispy
  • 1 tablespoon reserved bacon grease
  • 3 tablespoons butter
  • 1/4 cup chopped green onion
  • 1/4 cup all-purpose flour
  • 1 (12-ounce) can evaporated milk
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic
  • 1 (16-ounce) bag frozen green peas
Preparation
  1. Peel potatoes and cut into bite-sized pieces. Place in a large pot and cover with water. Cook on medium-high for 6-8 minutes until potatoes are tender. Do not overcook or they will become mushy.
  2. In a separate pan, cook bacon until crispy. Remove from heat and drain, saving 1 tablespoon of the grease.
  3. Add butter and onion to the bacon drippings and saute onions. Add flour and milk and cook until mixture starts to thicken like gravy.
  4. Pour in peas and drained potatoes. Add salt, pepper, and garlic. Turn heat to low for peas to cook, about 3 minutes. Remove from heat and crumble bacon on top. Serve up hot!

Recipe adapted from The Southern Lady Cooks.

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