introduction
This dish mixes soft russet potatoes with sweet peas in a creamy sauce. It is warm, mild, and easy to make. If you like simple potato sides, see this air-fry breakfast potatoes guide for another easy potato idea.
why make this recipe
Make this recipe when you want a quick, filling side. It uses few ingredients. It is cheap and works with many main dishes. Kids and adults both like the mild cream and sweet peas.
how to make Creamed Peas and Potatoes
Wash, peel, and cut the potatoes. Boil until soft. Sauté the onions until clear. Mix the potatoes, onions, peas, and cream in the pot. Heat on low until warm and smooth. Add salt, pepper, and dill to taste. Serve hot.
Ingredients :
russet potatoes, heavy cream, peas, onions, dill, salt, pepper
Directions :
- Peel and cube the russet potatoes., 2. Boil the potatoes in a large pot until tender, about 15-20 minutes., 3. In a separate pan, sauté chopped onions in a bit of butter until translucent., 4. Once the potatoes are cooked, drain them and return them to the pot., 5. Stir in the cooked onions, heavy cream, and peas, and season with salt and pepper to taste., 6. Cook over low heat until everything is warmed through and combined., 7. Garnish with fresh dill before serving.
how to serve Creamed Peas and Potatoes
Serve this dish hot as a side. It goes well with roast chicken, grilled fish, or pork. Add a green salad or crusty bread. Spoon it into bowls and top with extra dill for color.
how to store Creamed Peas and Potatoes
Cool to room temperature first. Store in an airtight container in the fridge for up to 3 days. Reheat gently on low heat and stir often. Add a splash of cream or milk if it feels thick after cooling.
tips to make Creamed Peas and Potatoes
- Use even potato cubes so they cook the same time.
- Do not overcook peas; add them near the end if they are fresh.
- Warm the cream before adding to keep the sauce smooth.
- Taste and add salt and pepper at the end.
- Mash a few potato cubes for a creamier texture if you like.
variation (if any)
- Add cooked bacon or ham for a savory twist.
- Stir in a little grated cheese for richness.
- Use milk or half-and-half instead of heavy cream for a lighter dish.
- Use frozen peas if fresh are not available.
FAQs
Q: Can I use red potatoes instead of russet?
A: Yes. Red potatoes work fine. They hold shape more and give a slightly different texture.
Q: Can I make this without cream?
A: Yes. Use milk or a milk-and-butter mix, but the sauce will be thinner.
Q: Can I freeze this dish?
A: Freezing is not ideal. The cream can separate and change texture. If you freeze, expect texture changes and reheat slowly.
Q: How long do I boil the potatoes?
A: Boil until a fork slides in easily, about 15–20 minutes for cubes.
Q: Can I add other vegetables?
A: Yes. Carrots or corn can work. Cook them until tender before mixing.
Creamed Peas and Potatoes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
A simple and comforting dish of soft russet potatoes mixed with sweet peas in a creamy sauce, perfect for families.
Ingredients
- 2 russet potatoes
- 1 cup heavy cream
- 1 cup peas
- 1 onion, chopped
- 1 teaspoon dill
- Salt, to taste
- Pepper, to taste
Instructions
- Wash, peel, and cube the russet potatoes.
- Boil the potatoes in a large pot until tender, about 15-20 minutes.
- Sauté chopped onions in a bit of butter until translucent.
- Drain the cooked potatoes and return them to the pot.
- Stir in the cooked onions, heavy cream, and peas, and season with salt and pepper to taste.
- Cook over low heat until everything is warmed through and combined.
- Garnish with fresh dill before serving.
Notes
For a twist, add cooked bacon or ham, or use grated cheese for richness. For a lighter dish, use milk or half-and-half instead of cream.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 3g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 50mg
