Description
Comforting midwestern “Creamed Peas and Potatoes” brings nostalgic farm-style warmth to dinner tables with simple, hearty ingredients. Creamy sauce and tender vegetables invite you to savor a classic homestyle side dish that connects generations through delicious simplicity.
Ingredients
Scale
Main Vegetables:
- 2 cups diced russet potatoes
- 0.5 cup frozen peas
- 0.5 medium-sized onion, finely diced
Dairy and Cream:
- 1 cup heavy cream
- 1 tablespoon unsalted butter
Seasonings:
- 0.25 teaspoon dried dill
- Salt
- Pepper
Instructions
- Cut russet potatoes into uniform half-inch cubes, ensuring even cooking.
- Submerge potato cubes in boiling water, cooking for 12-15 minutes until easily pierced with a fork.
- Add frozen peas directly to the potato water during the final 3-5 minutes of cooking.
- Drain potatoes and peas in a colander, allowing excess water to completely evaporate.
- Melt butter in a saucepan over medium heat, creating a smooth, golden base.
- Sauté diced onions until they become translucent and release their sweet aroma.
- Gradually pour heavy cream into the pan, stirring constantly to prevent scorching.
- Simmer cream until it thickens and develops a rich, velvety consistency.
- Gently fold boiled potatoes and peas into the cream sauce, ensuring even coating.
- Sprinkle fresh dill, salt, and pepper throughout the mixture, distributing seasonings evenly.
- Stir delicately to maintain the integrity of the potatoes and peas.
- Transfer to a serving dish and present immediately while the cream sauce remains warm and luxurious.
Notes
- Potato Cutting Tip: Aim for uniform ½-inch cubes to ensure even cooking and consistent texture throughout the dish.
- Boiling Technique: Avoid overcooking potatoes by testing with a fork; they should be tender but not mushy to maintain their structural integrity.
- Cream Sauce Trick: Stir continuously while heating cream to prevent scorching and achieve a smooth, velvety consistency.
- Dietary Adaptation: For a lighter version, substitute heavy cream with half-and-half or Greek yogurt to reduce calories while maintaining creaminess.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 300
- Sugar: 2 g
- Sodium: 250 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 60 mg