Slow Cooker Amish Creamed Peas and Baby Potatoes: A Simple, Creamy, Comforting Side Dish

Why This Recipe Is an Absolute Keeper

Before we dive into the method, here’s why this Amish creamed peas and potatoes will become a favorite in your kitchen:

Simple ingredients. Baby potatoes, heavy cream, frozen peas, salt, and pepper. That’s it.
Feeds a crowd. Six generous servings make it perfect for families and gatherings.
Set it and forget it. The slow cooker does all the work while you relax.
Creamy and comforting. The heavy cream creates a rich, velvety sauce.
Budget-friendly. Potatoes and peas are affordable and accessible.
Minimal cleanup. One slow cooker, one cutting board. That’s it.
Crowd-pleasing. Everyone loves this creamy, comforting side.
Perfect for family dinners, holidays, and special occasions. It’s that versatile.
Great for leftovers. Tastes almost as good the next day.
No complicated steps. Just layer and cook.
A taste of Amish country. Simple, wholesome comfort food.

The Ingredients

This recipe uses simple, wholesome ingredients that come together beautifully. Here’s what you’ll need:

Baby potatoes – 2 pounds, scrubbed and left whole (or halved if larger)
Heavy cream – 1½ cups
Frozen peas – 1½ cups (no need to thaw)
Kosher salt – 1 teaspoon (or to taste)
Black pepper – ½ teaspoon, freshly ground

Step-by-Step Instructions (The Short Version)

Lightly grease the insert of a 4- to 6-quart slow cooker with a bit of oil or nonstick spray.
Place the raw baby potatoes directly into the bottom of the slow cooker in an even layer. If any potatoes are larger than a golf ball, cut them in half.
Sprinkle the kosher salt and black pepperevenly over the potatoes.
Pour the heavy cream slowly and evenly over the potatoes, making sure most of the potatoes have at least a light coating of cream.
Scatter the frozen peas over the top of the potatoes and cream. Do not stir.
Cover the slow cooker with the lid and cook on LOW for 4 to 5 hours, or on HIGH for 2 to 3 hours, until the potatoes are very tender when pierced with a fork.
Once the potatoes are tender, gently stir everything together so the peas, potatoes, and cream form a cohesive, creamy mixture. Taste and adjust seasoning if needed.
If you prefer a slightly thicker cream, let the mixture sit uncovered on the WARM setting for 10 to 15 minutes, stirring once or twice.
Serve hot, spooning some of the cream over the top so every serving is well-coated.

How to Serve It Like a Pro

This dish is delicious on its own, but a few simple additions make it even better:

With roasted meat – Perfect alongside chicken, pork, or beef.
With a sprinkle of fresh parsley – Adds brightness and color.
With a dollop of sour cream – Adds tanginess and creaminess.
With a pinch of black pepper – A crack of fresh pepper adds warmth.
With a side salad – A crisp green salad cuts through the richness.
With crusty bread – For soaking up every last bit of cream.
With a glass of white wine – The perfect pairing.
With a sprinkle of fresh chives – Adds freshness and color.

Variations & Swaps (Because Life Happens)

One of the best things about this recipe is how flexible it is. Here are some easy ways to make it your own:

Make It with Different Potatoes
Use Yukon Gold or red potatoes instead of baby potatoes.

Make It with Different Cream
Use half-and-half for a lighter sauce, though it won’t be as rich.

Make It with Fresh Peas
Use fresh peas instead of frozen. They may cook slightly faster.

Make It with Herbs
Add fresh thyme, rosemary, or parsley for extra flavor.

Make It with Garlic
Add ½ teaspoon of garlic powder for extra savory depth.

Make It with Cheese
Stir in shredded Parmesan or cheddar for a cheesy twist.

Make It with Onion
Add a sliced onion to the slow cooker for extra flavor.

Make It with Bacon
Add crumbled cooked bacon for a smoky twist.

Make It with a Thicker Sauce – Add a cornstarch slurry at the end.

Make It in the Oven – If you don’t have a slow cooker, bake at 375°F for 30–40 minutes.

Pro Tips for Absolute Success

After making this dish multiple times (because it’s so easy and delicious), here are my best tips:

Use baby potatoes. They cook evenly and have the perfect texture.
Cut larger potatoes in half. This ensures even cooking.
Don’t stir before cooking. The peas stay bright and tender on top.
Don’t lift the lid during cooking. The heat and moisture need to stay consistent.
Stir gently at the end. This combines the ingredients without breaking the potatoes.
Let it thicken on WARM. A 10–15 minute rest allows the sauce to thicken.
Taste and adjust. Add more salt and pepper if needed.
Serve warm. This is best enjoyed hot and fresh.

Frequently Asked Questions

Can I use a different type of potato?
Yes. Yukon Gold or red potatoes are great alternatives.

Can I use half-and-half instead of heavy cream?
Yes, but the sauce will be lighter and less rich.

Can I use fresh peas instead of frozen?
Yes. Fresh peas work beautifully.

Can I add herbs to this?
Yes. Fresh thyme, rosemary, or parsley are great additions.

Can I make this ahead of time?
Yes. This dish actually tastes even better the next day. Reheat gently.

How long do leftovers last?
Store in an airtight container in the refrigerator for up to 4 days. Reheat gently.

Can I freeze this dish?
Freezing is not recommended, as the cream sauce can separate upon thawing.

Why is my sauce thin?
Let it sit uncovered on WARM for 10–15 minutes to thicken.

Can I add more vegetables?
Yes. Onions, carrots, or mushrooms are great additions.

What if I don’t have a slow cooker?
See the oven variation above. A covered baking dish at 375°F works beautifully.

The Beauty of Simple, Amish-Inspired Cooking

There’s something deeply satisfying about a warm, creamy, simple vegetable dish that comes together with almost no effort. It’s the kind of food that makes people happy — the kind that brings the simple, wholesome flavors of Amish country to your table.

This creamed peas and potatoes is a celebration of all those things — simplicity, flavor, and the joy of gathering around the table.

It’s not fancy. It’s not complicated. But it is reliable, crowd-pleasing, and delicious. And isn’t that what great side dishes are all about?

So keep baby potatoes, heavy cream, frozen peas, salt, and pepper in your kitchen. And when you need a simple, comforting side dish that delivers big flavor with minimal fuss, you’ll know exactly what to make.

Final Verdict

Rating: 5 out of 5
Difficulty: Easy
Prep Time: 2 minutes
Cook Time: 4–5 hours on LOW or 2–3 hours on HIGH
Total Time: Approximately 2–5 hours
Yield: 6 servings
Cleanup: Minimal (one slow cooker + one cutting board)
Leftover potential: Good — reheat gently
Best for: Family dinners, holidays, and special occasions