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+ servings

Cheesy Creamed Peas and Potatoes

Creamed Peas and Potatoes are a classic southern side dish. This recipe is a little different in that it has Velveeta cheese melted into the creamy sauce . 
Course Side Dish
Cuisine Southern
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6
Author Christin Mahrlig


  • 1 1/2 pounds small new potatoes, halved or quartered if larger
  • 2 (10-ounce) packages frozen peas, or 4 cups fresh peas
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 2 cups half-and-half
  • 1/2 teaspoon seasoned salt
  • 1/2 teaspoon black pepper
  • 8 ounces Velveeta cheese, cut into cubes


  • Place potatoes in a dutch oven or large saucepan. Add water to cover by about an inch. Add 1 teaspoon salt to water.
  • Bring water to a boil and simmer until potatoes are just starting to get tender, about 15 minutes.
  • Add peas and simmer 5 more minutes. Drain and set aside.
  • Add butter to the now empty Dutch oven or saucepan and place over medium heat. 
  • Sprinkle flour into pan and whisk it into the butter for 1 minute.
  • Gradually whisk in half-and-half. 
  • Add seasoned salt and pepper. Cook and stir until thickened, about 1 to 2 minutes.
  • Remove from heat and add Velveeta. Stir until melted.
  • Return potatoes and peas to pan and mix them into the sauce.