Creamy peas and potatoes are a simple yet satisfying dish perfect for a weeknight meal or a comforting side. This recipe elevates the classic combination with a touch of creaminess and subtle flavor enhancements, making it a crowd-pleaser for both young and old. This recipe is easily adaptable to your preferences and dietary needs, allowing for customization with various herbs, spices, and additions.
What You'll Need:
Ingredients:
- 1 lb Yukon Gold potatoes, peeled and diced into 1-inch cubes
- 1 lb fresh or frozen peas (if using frozen, no need to thaw)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 tablespoons butter
- 1 cup heavy cream or full-fat coconut milk (for a vegan option)
- 1/2 cup vegetable broth or chicken broth
- 1/4 cup grated Parmesan cheese (optional, omit for vegan)
- 2 tablespoons chopped fresh mint or parsley
- Salt and pepper to taste
Instructions:
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Sauté the aromatics: Melt the butter in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
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Cook the potatoes: Add the diced potatoes to the pot and cook for about 5-7 minutes, stirring occasionally, until they begin to soften.
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Add liquid and peas: Pour in the vegetable broth and bring to a simmer. Add the peas (fresh or frozen) and continue to simmer until the potatoes are tender and cooked through, about 10-15 minutes. If using fresh peas, they'll cook faster than frozen.
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Create the creamy sauce: Reduce the heat to low and stir in the heavy cream (or coconut milk). Season generously with salt and pepper. If using Parmesan cheese, stir it in now as well. Allow the sauce to simmer gently for a few minutes to thicken slightly.
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Garnish and serve: Stir in the fresh herbs and serve immediately.
Tips and Variations:
- Spice it up: Add a pinch of red pepper flakes for a touch of heat.
- Herby delight: Experiment with different herbs like thyme, rosemary, or dill.
- Bacon or ham: For a richer flavor, add cooked bacon bits or diced ham during the last few minutes of cooking.
- Creamy variations: Instead of heavy cream, you can use half-and-half or milk for a lighter sauce. For a richer, thicker sauce, you could even add a tablespoon of cornstarch mixed with a little cold water before adding the cream.
- Make it vegan: Substitute heavy cream with full-fat coconut milk and omit the Parmesan cheese.
Frequently Asked Questions (FAQ)
Can I use other types of potatoes?
Yes, you can use other types of potatoes like russet potatoes or red potatoes, but Yukon Gold potatoes are ideal for their creamy texture. Keep in mind that cooking times may vary depending on the potato type.
How do I know when the potatoes are cooked?
The potatoes are cooked when they are easily pierced with a fork. If you're unsure, taste-test a potato cube.
Can I make this recipe ahead of time?
You can prepare this recipe ahead of time and reheat it gently on the stovetop or in the microwave. However, it's best served fresh, as the cream sauce may thicken upon standing.
What can I serve with creamy peas and potatoes?
This dish pairs well with roasted chicken, grilled fish, or pork chops. It also makes a delicious and comforting side dish on its own.
Can I freeze this dish?
While you can freeze this dish, the texture might change upon thawing. It's best enjoyed fresh.
This recipe is a testament to the simplicity and deliciousness of classic comfort food. With a few simple ingredients and steps, you can create a creamy and flavorful dish that will satisfy your cravings and impress your guests. Enjoy!
