Baby Red Potato Pea Recipe

Baby Red Potato Pea Recipe

Baby Red Potato Pea Recipe with creamy white sauce

Baby Red Potato Pea Recipe reminds me of Late Spring/ Early Summer in Idaho. 

As a kid we would head to the Burley area almost every year on our Summer vacation. It was a great place for “us” city kids to get turned loose and go a little crazy on my aunt and uncles huge farm.  My dad had two sisters that lived on opposite sides of town.  We would go back and forth to visit.  We loved to run wild at my Aunt Betty Jo’s farm because she had kids the same age as us. We have so many memories of driving 3 wheelers through a barbed wire fence, sliding off the back of a horse and hours of exploring the massive acreage they called a farm. 

My other Aunt, Fern had older kids and was a little more uptight about us kids running free and wild.  This did not mean we loved her less. We mostly had yummy food  and played on the swings at her house.  I do adore some of the recipes that she would serve to us on visits.  One of the humble dishes my Aunt Fern would make for us was Baby  Potato and Peas. It was served with a creamy white sauce over the top.  It can be mixed into the mixture or served as a gravy. Personally I love it all mixed together.  Fresh from the garden peas with newly dug potatoes are some of the first things that are ready to harvest. 

This recipe is so easy to make even if you don’t have any peas or potatoes to go and pick.  I usually pick the smallest red potatoes I can find and a bag of frozen baby peas. These are perfect subs for the freshly harvested.  Plus. it can be made anytime during the year. 

Try Baby Red Potato Pea Recipe with a honey baked ham. It goes divinely with a juicy steak off of the Barbecue grill and another popular grilling food, fresh corn on the cob. 

It’s is a throwback recipe that may just conjure up memories of your past too!


Baby Red Potato Pea Recipe
Serves 6
Fresh baby red potatoes and garden peas in a creamy white sauce made out of season easily with frozen peas.
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Prep Time
10 min
Cook Time
2 min
Total Time
12 min
Prep Time
10 min
Cook Time
2 min
Total Time
12 min
218 calories
27 g
27 g
11 g
4 g
7 g
215 g
446 g
3 g
0 g
4 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 218
Calories from Fat 93
% Daily Value *
Total Fat 11g
Saturated Fat 7g
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 27mg
Sodium 446mg
Total Carbohydrates 27g
Dietary Fiber 4g
Sugars 3g
Protein 4g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 2 lbs fresh baby red potatoes cut into bite sizes if a little larger
  2. 1 teaspoon salt
  3. 1 cup frozen peas
  4. 1/3 cup butter
  5. 2/3 cup unsweetened almond milk or regular milk
  6. 1 tsp black pepper
  1. Cook potatoes until fork tender in a pressure cooker for about 4 minutes or on a stove top.
  2. In a separate saucepan melt butter over medium heat. Once melted add flour, stir and cook the roux for at least 1 minute. Do not let it cook to golden or brown. Add milk and stir. Mixture will thicken quickly. If if thickens beyond your desired sauce add a little more milk.
  3. Add frozen peas to the drained potatoes in a large bowl. Pour sauce over the top of the peas and potatoes and mix gently to cover. Garnish with salt and pepper.
  1. Can be used with any sized potato but one with a thin skin works best. If you have garden fresh potatoes and peas use them for optimal flavor.
Adapted from Aunt Fern
Adapted from Aunt Fern
Pantry Friendly Cooking

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LeAnn teaches cooking classes throughout the Salt Lake City area. Recently featured in Taste of Home Magazine, runner up in the Cache Valley Cheese Signature dish contest and Winner of Better Recipes Best Blogger Potluck Recipe. Created customed recipes for Hi Grade Meats to use in their promotions, She has been a frequent guest on Good Things Utah, featured chef on Studio 5, the CW 30 and at the Salt Lake Tribune Home and Garden Show. She recently auditioned for the Fox 13 show Master Chef. She hopes her passion and love of cooking will inspire you to cook from your pantry and create your own cuisine traditions. Her cookbook "Pantry Friendly Mexican Cooking is available at She is currently working on a 2nd book titled Pantry-Friendly Anti-Aging Cooking and a video series called Cook Away Hunger.

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