Description
Creamed Peas and Potatoes is a comforting and creamy side dish featuring tender diced russet potatoes and sweet peas simmered in a rich heavy cream sauce with sautéed onions and a hint of dill. This easy recipe comes together with minimal ingredients, perfect for weeknight dinners or holiday meals.
Ingredients
Scale
Vegetables
- 2 cups diced russet potatoes
- ½ cup frozen peas
- ½ medium onion, finely diced
Dairy
- 1 cup heavy cream
- 1 tablespoon unsalted butter
Seasonings
- ¼ teaspoon dried dill
- Salt and pepper to taste
Instructions
- Boil Potatoes: Boil diced russet potatoes in salted water for 12-15 minutes until fork-tender, ensuring they are cooked through but not falling apart.
- Cook Peas: Add frozen peas to the boiling potatoes and cook for an additional 3-5 minutes until peas are tender. Then drain the mixture and set aside.
- Sauté Onions: In a saucepan, melt the unsalted butter over medium heat and sauté the finely diced onions until they become translucent and fragrant, which should take about 3-5 minutes.
- Prepare Cream Sauce: Stir in the heavy cream to the sautéed onions and bring the mixture to a slight boil. Allow it to thicken slightly, then remove from heat to prevent curdling.
- Combine and Season: Gently combine the cooked potatoes and peas with the creamy onion sauce. Season with dried dill, salt, and pepper according to taste. Mix well and serve warm for a comforting side dish.
Notes
- Use fresh or frozen peas based on availability; if using fresh peas, adjust cooking time accordingly.
- For a lighter version, substitute heavy cream with half-and-half or a dairy-free cream alternative.
- Add fresh herbs like parsley or chives for extra flavor variety.
- Do not overcook potatoes to avoid mushy texture; they should hold their shape well.
- Serve this dish alongside roasted meats or grilled vegetables to complete your meal.
