New potatoes and peas, a classic springtime pairing, are elevated to a whole new level of deliciousness with this creamy, dreamy side dish. Tender new potatoes, sweet peas, and a rich, subtly flavored cream sauce create a comforting yet sophisticated complement to any main course. This recipe is surprisingly simple to make, yet delivers impressive results, perfect for weeknight dinners or special occasions.
What Makes This Recipe Special?
This creamed new potatoes and peas recipe stands out for several reasons:
- Fresh, Seasonal Ingredients: The focus is on the natural flavors of perfectly cooked new potatoes and sweet, fresh peas. We avoid overpowering them with unnecessary spices or herbs.
- Simple, Elegant Sauce: The cream sauce is light and luxurious, not heavy or cloying. It enhances the natural flavors of the potatoes and peas, rather than masking them.
- Quick and Easy: This recipe comes together quickly, making it ideal for busy weeknights.
- Versatile: It pairs beautifully with a variety of main courses, from roasted chicken and grilled fish to lamb chops and pork tenderloin.
Ingredients You'll Need:
- 1 lb new potatoes, scrubbed and halved or quartered if large
- 1 lb fresh or frozen peas (if frozen, no need to thaw)
- 1/2 cup heavy cream
- 2 tablespoons butter
- 1 shallot, minced (or 1/4 cup finely chopped onion)
- 1 clove garlic, minced
- Salt and freshly ground black pepper to taste
- Optional: Fresh chives or parsley for garnish
Instructions:
- Cook the Potatoes: Boil the potatoes in salted water until tender, about 10-15 minutes. Drain well.
- Sauté Aromatics: While the potatoes are cooking, melt the butter in a large skillet over medium heat. Add the shallot (or onion) and cook until softened, about 2 minutes. Add the garlic and cook for another minute until fragrant.
- Combine and Simmer: Add the cooked potatoes and peas to the skillet. Pour in the heavy cream and season with salt and pepper. Simmer gently for 5-7 minutes, stirring occasionally, until the sauce has thickened slightly and the flavors have melded.
- Serve: Garnish with fresh chives or parsley, if desired, and serve immediately.
Frequently Asked Questions (FAQs)
Can I use frozen peas instead of fresh?
Absolutely! Frozen peas work perfectly in this recipe. There's no need to thaw them before adding them to the skillet.
What other vegetables can I add?
Feel free to experiment with other vegetables! Thinly sliced carrots, asparagus tips, or even some finely diced leeks would be delicious additions.
Can I make this ahead of time?
While it's best served fresh, you can prepare the creamed potatoes and peas ahead of time and reheat gently over low heat before serving. Avoid overcooking, as this can make the potatoes mushy.
What kind of potatoes are best?
New potatoes are ideal for this recipe because of their delicate flavor and tender texture. Avoid using starchy potatoes like russets or Idaho potatoes, as they won't hold their shape as well.
Can I use milk instead of cream?
You can substitute milk for the cream, but the sauce will be less rich and creamy. Half-and-half would be a good compromise.
Tips for Success:
- Don't overcook the potatoes. They should be tender but still hold their shape.
- Season generously with salt and pepper. This is crucial for enhancing the flavor of the dish.
- Taste and adjust the seasoning before serving. You may want to add a pinch of nutmeg or a squeeze of lemon juice for extra depth of flavor.
This creamy new potatoes and peas recipe is a guaranteed crowd-pleaser. Enjoy!
