Creamed Peas and Baby Potatoes
If you're looking for a cozy, indulgent dish that brings together the best of comfort food, look no further than this Creamed Peas and Baby Potatoes recipe. Tender baby potatoes, sweet peas, and creamy goodness all come together in a dish that's perfect for any meal. With a touch of onion and dill, this dish is packed with flavor and will quickly become a family favorite.
Servings: 4
Equipment
- Large pot
- Non-stick Frying pan
Ingredients
- 1 lb small baby potatoes
- 1 cup heavy cream
- 1 cup peas fresh or frozen
- ½ medium-sized onion finely diced
- 1 tbsp unsalted butter
- ¼ tsp dried dill
- Salt and pepper to taste
Instructions
- Start by washing the small baby potatoes. Once clean, add them to a large pot of boiling water. Let them boil for about 20 minutes, or until they're fork-tender and easy to pierce.
- Add the peas to the pot with the potatoes and continue boiling for an additional 3-5 minutes, until the peas are heated through. Drain the potatoes and peas in a colander and set them aside.
- In a non-stick frying pan, melt the butter over medium heat. Once melted, add the finely diced onion and sauté until it's soft and translucent, about 3-4 minutes.
- Pour the heavy cream into the pan with the onions and stir to combine. Allow the mixture to come to a gentle boil. Keep an eye on it, and once the cream starts to thicken, remove the pan from the heat.
- Carefully add the boiled baby potatoes and peas to the creamy mixture in the frying pan. Stir gently to coat everything in the rich sauce.
- Season with dried dill, salt, and pepper, adjusting to your taste. Give it one last stir, and your creamy, comforting dish is ready to serve!
Notes
- For extra flavor, feel free to top the dish with fresh herbs like parsley or chives before serving.
- If you prefer a thicker sauce, let the cream simmer a bit longer before adding the potatoes and peas.