Description
Hearty Creamed Peas and Potatoes combine classic comfort with simple midwestern charm. Farm-fresh ingredients create a nostalgic side dish that connects generations through a warm, satisfying meal.
Ingredients
Scale
- 1 cup (240 ml) heavy cream
- 2 cups (300 g) russet potatoes, diced
- 1/2 cup (75 g) frozen peas
- 1/2 medium onion, finely diced
- 1 tbsp (15 g) unsalted butter
- 1/4 tsp dried dill
- Salt to taste
- Pepper to taste
Instructions
- Cut russet potatoes into ½-inch cubes and submerge in rapidly boiling water. Cook for 12-15 minutes until potatoes reach a tender texture when pierced with a fork.
- Add frozen peas directly into the boiling potato water during the final 3-5 minutes of cooking. Drain completely and transfer potatoes and peas to a separate serving dish.
- Melt unsalted butter in a clean saucepan over medium heat. Introduce finely chopped onions and sauté until they become translucent and slightly softened.
- Gradually pour heavy cream into the saucepan with sautéed onions. Increase heat and allow mixture to simmer, stirring continuously until cream thickens and develops a smooth consistency.
- Remove cream sauce from heat and gently fold in cooked potatoes and peas. Season generously with dried dill, salt, and freshly ground black pepper. Stir thoroughly to ensure even distribution of seasonings and cream sauce.
Notes
- Choose firm, starchy russet potatoes for the best texture and ability to hold their shape during boiling.
- Watch potatoes closely while boiling to prevent overcooking, which can lead to mushy, falling-apart pieces.
- Stir the cream continuously to prevent scorching and ensure a smooth, velvety sauce without lumps.
- Swap heavy cream with plant-based alternatives like coconut cream or cashew cream for a dairy-free version that maintains rich, creamy flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 2
- Calories: 460 kcal
- Sugar: 5 g
- Sodium: 150 mg
- Fat: 39 g
- Saturated Fat: 24 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.2 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 7 g
- Cholesterol: 120 mg