Creamed Peas and Potatoes
Creamed Peas and Potatoes is a classic comfort food that’s perfect for chilly weather and holiday gatherings. This hearty side dish combines the creamy texture of potatoes with the sweet pop of peas, all wrapped in a rich, savory cream sauce. It’s not only a delicious addition to your meal but also an economical and easy-to-make recipe that’s sure to become a staple in your kitchen. Here’s how to whip up this comforting dish, along with some tips to ensure it turns out perfect every time.
Ingredients
- Potatoes: Cubed and boiled until tender.
- Peas: Adds a sweet flavor and beautiful color.
- Onion: Sautéed in butter for a savory base.
- Cream: Gives the dish its creamy texture. Room temperature cream blends smoothly without curdling.
- Butter: For sautéing the onion and adding richness.
- Optional toppings: Bacon bits, French fried onions, shredded cheddar cheese, cubed ham, or sliced bratwurst to turn it into a hearty entrée.
Instructions
- Cook the Potatoes: Start by boiling the cubed potatoes until they are just tender. This usually takes about 10-15 minutes, depending on the size of the cubes.
- Add the Peas: Once the potatoes are nearly done, add the peas to the pot and continue to boil for an additional 3-5 minutes. Drain and set aside.
- Make the Cream Sauce: In a separate pan, sauté the chopped onion in butter until translucent. Gradually add the cream, stirring constantly to prevent curdling. Continue to cook until the sauce thickens.
- Combine: Add the drained potatoes and peas to the cream sauce. Stir gently to coat the vegetables in the sauce. Heat through, making sure not to overcook the peas.
- Serve: Transfer the creamed peas and potatoes to a serving dish. If desired, garnish with your choice of toppings for extra flavor and texture.
What to Serve With
This dish pairs wonderfully with pork entrees, such as baked pork chops, crockpot pulled pork, ham steaks, or a classic baked ham. Its creamy, savory flavors complement the richness of pork perfectly.
Tips for Perfect Creamed Peas and Potatoes
- Choosing Potatoes: Use waxy potatoes like Yukon Golds for the best texture. They hold their shape well and have a naturally buttery taste.
- Preventing Curdled Cream: Adding the cream slowly and ensuring it’s at room temperature helps prevent the sauce from curdling. Stirring constantly while adding the cream to the sautéed onions is key.
- Storage: Creamed peas and potatoes can be stored in the refrigerator for up to 5 days. It can also be frozen; just refresh it with some new cooked potatoes and peas when you reheat.
- Reheating: Warm the dish over low heat on the stove, adding a splash of cream or milk to loosen the sauce if necessary.
This Creamed Peas and Potatoes recipe is a delightful way to bring comfort and warmth to your table, especially during the holidays. Whether you’re serving it as a side dish or turning it into a main course with added meats, it’s sure to be a hit with family and friends.
Creamed Peas and Potatoes
Equipment
- Saucepan
- Pot
- Mixing Spoon
Ingredients
For the Potato Mixture:
- 2 cups cooked russet potatoes diced 1/2"
- 1 cup heavy cream
For the Vegetable Mixture:
- 1/2 cup frozen peas
- 1/2 onion diced
- 1 tablespoon butter
- 1/4 teaspoon dry dill
- Salt & pepper to taste
Instructions
Preparing Potatoes and Peas:
- Cube potatoes and boil them for 12-15 minutes or until they are almost fork-tender.
- Add peas to the boiling potatoes and continue to boil for another 3-5 minutes.
- Drain the potatoes and peas, then set them aside.
Making the Cream Sauce:
- Melt butter in a saucepan, then stir in onion and cook until translucent.
- Add heavy cream to the saucepan and bring it to a slight boil until it thickens. Then, turn off the heat.
Combining and Seasoning:
- Stir in the boiled potatoes, peas, and seasonings into the cream sauce mixture.
