Creamed Peas and Potatoes
A simple yet hearty dish combining sweet fresh peas with creamy potatoes, perfect as a side or light main course.
Ingredients
Main Ingredients
- 2 cups fresh peas Can substitute with frozen peas
- 4 medium potatoes, peeled and diced
- 1 cup heavy cream Can substitute with coconut milk for dairy-free option
- 2 tablespoons butter Can substitute with olive oil for dairy-free option
- to taste Salt
- to taste Pepper
- 1 tablespoon chopped fresh parsley (optional) For garnish
Instructions
Preparation
- In a large pot, add the diced potatoes and enough water to cover them. Bring to a boil and cook until tender, about 15 minutes.
- Add the fresh peas to the pot and cook for an additional 5 minutes. Drain the potatoes and peas, reserving a little cooking liquid.
- In the same pot, melt the butter over medium heat. Stir in the heavy cream and season with salt and pepper.
- Return the drained potatoes and peas to the pot, and gently combine with the cream sauce. If the mixture is too thick, add a splash of the reserved cooking liquid.
- Cook for a few more minutes until heated through.
- Garnish with chopped fresh parsley before serving.
Notes
For the best flavor, use fresh peas when in season. Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently, adding a little milk or cream if necessary to restore creaminess.
Nutrition
Serving: 1gCalories: 320kcalCarbohydrates: 40gProtein: 6gFat: 15gSaturated Fat: 9gSodium: 200mgFiber: 5gSugar: 3g
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