Creamy peas and potatoes are a simple yet incredibly satisfying dish, perfect for a weeknight meal or a comforting side. This recipe elevates the classic combination with a few flavorful twists, resulting in a dish that's both delicious and easy to make. Whether you're a seasoned chef or a beginner in the kitchen, this recipe is sure to become a staple in your culinary repertoire.
What are the best potatoes for this recipe?
The best potatoes for creamy peas and potato are those that hold their shape well while cooking and absorb the creamy sauce beautifully. Yukon Gold potatoes are an excellent choice because of their buttery texture and slightly sweet flavor. However, you can also use red potatoes or even fingerling potatoes for a slightly different texture. Avoid using starchy potatoes like russets, as they tend to become mushy.
What kind of peas work best?
Fresh peas are ideal for this recipe, offering the best flavor and texture. However, frozen peas are a convenient and readily available alternative that work just as well. If using frozen peas, simply add them towards the end of the cooking time to prevent overcooking. Avoid canned peas, as they can be mushy and lack the vibrancy of fresh or frozen peas.
How to make creamy peas and potatoes: A step-by-step guide
This recipe provides a detailed, easy-to-follow guide to creating a delicious creamy peas and potato dish.
Ingredients:
- 1 lb Yukon Gold potatoes, peeled and diced
- 1 lb fresh or frozen peas
- 1/2 cup heavy cream
- 1/4 cup butter
- 1/4 cup chopped onion
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg (optional, for added warmth)
- Fresh parsley, chopped (for garnish)
Instructions:
- Boil the potatoes: In a large pot, bring salted water to a boil. Add the diced potatoes and cook until tender, about 10-15 minutes. Drain well.
- Sauté aromatics: While the potatoes are boiling, melt the butter in a large skillet over medium heat. Add the chopped onion and sauté until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Combine ingredients: Add the cooked potatoes and peas (if using frozen, add them now) to the skillet. Stir to combine.
- Create the creamy sauce: Pour in the heavy cream, salt, pepper, and nutmeg (if using). Stir gently to coat the potatoes and peas in the sauce. Cook for another 5-7 minutes, allowing the sauce to thicken slightly.
- Serve: Garnish with fresh parsley and serve immediately.
Can I make this recipe vegetarian/vegan?
Vegetarian: This recipe is naturally vegetarian.
Vegan: To make this recipe vegan, substitute the heavy cream with full-fat coconut milk or a plant-based cream alternative. Use vegan butter instead of regular butter. The taste will be slightly different, but still delicious.
What are some variations I can try?
- Add some herbs: Experiment with different herbs like thyme, rosemary, or chives for added flavor.
- Spice it up: Add a pinch of red pepper flakes for a touch of heat.
- Cheese please: Stir in some grated cheddar cheese or Parmesan cheese during the last few minutes of cooking for a cheesy twist.
- Add protein: Cooked bacon, ham, or sausage can be added for a heartier meal.
How long can I store leftover creamy peas and potatoes?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
This creamy peas and potatoes recipe is a versatile and delicious dish that can be easily adapted to your taste preferences. Enjoy!
