Creamy peas and potatoes are a simple yet incredibly satisfying dish, perfect for a comforting weeknight meal or a cozy weekend lunch. This recipe elevates the classic combination with a few flavorful additions, resulting in a dish that's both delicious and surprisingly elegant. Whether you're a seasoned cook or a beginner in the kitchen, this recipe is easy to follow and offers a delightful culinary experience.
What are the best potatoes to use for creamy peas and potatoes?
The best potatoes for this recipe are those that hold their shape well when cooked and have a creamy texture when mashed or pureed. Waxy potatoes like Yukon Golds or red potatoes are excellent choices. Avoid starchy potatoes like russets, as they'll become too mushy. The subtle sweetness of Yukon Golds complements the peas beautifully.
What kind of peas work best?
Fresh or frozen peas both work wonderfully in this recipe. If using fresh peas, you'll need to shell them first. Frozen peas are convenient and offer a consistent texture. The sweetness of the peas is a key element of the dish, so opt for high-quality peas, whether fresh or frozen.
How to make creamy peas and potatoes: A step-by-step guide
This recipe yields about 4 servings.
Ingredients:
- 1 lb Yukon Gold potatoes, peeled and diced
- 1 cup frozen peas
- 1/2 cup heavy cream or whole milk (for a lighter version)
- 1/4 cup butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup grated Parmesan cheese (optional)
- Salt and freshly ground black pepper to taste
- Fresh chives or parsley, chopped (for garnish)
Instructions:
- Prepare the potatoes: In a large pot, combine the diced potatoes with enough water to cover them completely. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 15-20 minutes.
- Sauté the aromatics: While the potatoes are cooking, melt the butter in a separate pan over medium heat. Add the chopped onion and sauté until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Combine and simmer: Drain the cooked potatoes and add them to the pan with the sautéed onions and garlic. Stir in the frozen peas and heavy cream (or milk). Season with salt and pepper to taste. Simmer for 5-7 minutes, allowing the flavors to meld.
- Blend (optional): For an extra creamy texture, you can use an immersion blender to partially or fully puree the mixture. If you prefer a chunkier consistency, simply skip this step.
- Finish and serve: Stir in the Parmesan cheese (if using) and remove from heat. Garnish with fresh chives or parsley before serving.
Can I make this recipe vegetarian/vegan?
Yes! To make this recipe vegetarian, simply use vegetable broth instead of chicken broth (if added), and ensure your butter is vegetarian. For a vegan version, substitute the butter with vegan butter, the heavy cream or milk with plant-based cream or milk (like coconut cream or soy milk), and omit the Parmesan cheese or use a vegan alternative.
Can I add other vegetables to this recipe?
Absolutely! This recipe is easily adaptable. Consider adding other vegetables like carrots, celery, or mushrooms to the sautéed onions and garlic. Leeks would also add a delicious savory depth.
How can I make this recipe ahead of time?
You can prepare the potatoes and sauté the aromatics ahead of time. Store them separately in the refrigerator. Then, when ready to serve, combine everything and simmer as directed. You can also reheat leftovers gently on the stovetop or in the microwave.
What are some serving suggestions for creamy peas and potatoes?
This dish is delicious on its own, but it pairs beautifully with various proteins. Consider serving it alongside grilled chicken, roasted salmon, or pan-fried sausages. It also makes a wonderful side dish for a roast.
This creamy peas and potato recipe is a delightful example of how simple ingredients can create a truly satisfying meal. Experiment with different herbs and spices to personalize the dish and make it your own. Enjoy!
