Belkys mieles
Creamed Peas and Potatoes
Savor Creamed Peas and Potatoes! This comforting dish blends tender potatoes and sweet peas in a creamy sauce for a satisfying side.
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Servings: 4
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.
Notes
The highlight of this recipe is undoubtedly the velvety sauce that develops as it cooks.
To prevent the cream from curdling, ensure it's at room temperature and add it gradually to the skillet. Pour it in slowly while mixing or whisking it into the sautéed onion mixture during the cooking process.
Creamy potatoes and peas can be stored in the refrigerator for approximately 5 days when covered. They freeze well, but if you wish to refresh them, simply add freshly cooked diced potatoes and some fresh peas, and your dish will be ready to enjoy!
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