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Creamed Peas and Potatoes

Creamy, comforting side dish made with tender potatoes, sweet peas, and a rich, lightly seasoned cream sauce—simple, hearty, and full of old-fashioned flavor.
Calories:
Author: Sandra Myers

Ingredients

  • 2 cups diced russet potatoes about ½-inch pieces
  • 1 cup heavy cream
  • ½ cup frozen peas
  • ½ medium onion finely diced
  • 1 tablespoon unsalted butter
  • ¼ teaspoon dried dill
  • Salt and pepper to taste

Instructions

  • Dice the potatoes into even ½-inch cubes, then boil for 12–15 minutes until just fork-tender. Avoid overcooking—they should hold their shape.
  • Add the frozen peas and cook for another 3–5 minutes. Drain well and set aside. The peas should be bright green, and the potatoes intact.
  • Melt butter in a saucepan over medium heat, then sauté the diced onions for 4–5 minutes until soft and translucent. Keep the heat moderate to prevent browning.
  • Pour in the heavy cream and bring to a gentle simmer. Let it thicken slightly, then remove from heat. Watch carefully to avoid scorching.
  • Add the drained potatoes and peas to the cream sauce, stirring gently to coat without breaking them.
  • Season with dried dill, salt, and pepper. Stir, taste, and adjust as needed. Serve warm.