This creamy peas and potato recipe is a simple yet satisfying dish perfect for a weeknight meal or a comforting weekend lunch. It's a versatile recipe that can be easily adapted to your taste, using fresh or frozen ingredients. The creamy texture, combined with the earthy potatoes and sweet peas, creates a delightful flavor combination that's sure to become a family favorite. Let's dive into the details!
What You'll Need:
Ingredients:
- 1 pound potatoes, peeled and diced (Yukon Gold or russet work well)
- 1 cup frozen peas (fresh peas can be substituted, but may require slightly less cooking time)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth (or chicken broth for a richer flavor)
- 1/2 cup heavy cream or coconut cream (for a vegan option)
- 2 tablespoons butter or olive oil
- Salt and pepper to taste
- Optional: Fresh parsley or chives for garnish
Step-by-Step Instructions:
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Sauté the Aromatics: Melt the butter or heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
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Add Potatoes and Broth: Add the diced potatoes to the pot and stir to coat them with the butter/oil and aromatics. Pour in the vegetable broth, ensuring the potatoes are fully submerged. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the potatoes are tender.
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Incorporate Peas and Cream: Stir in the frozen peas (or fresh peas if using). Continue to simmer for another 5 minutes, or until the peas are heated through and tender-crisp. Remove from heat and stir in the heavy cream (or coconut cream).
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Season and Serve: Season the creamy peas and potatoes with salt and pepper to taste. Garnish with fresh parsley or chives, if desired. Serve hot and enjoy!
Frequently Asked Questions (FAQs)
This section addresses common questions people have about this dish, drawing from online search queries.
Can I use other vegetables in this recipe?
Absolutely! This recipe is highly adaptable. You can add other vegetables like carrots, celery, or even diced ham or bacon for a heartier meal. Experiment with different combinations to find your perfect blend of flavors. Adding diced bell peppers would also add a nice sweetness and color.
How can I make this recipe vegan?
To make this recipe vegan, simply substitute the butter with olive oil and use coconut cream instead of heavy cream. Ensure your vegetable broth is also vegan-friendly.
Can I make this recipe ahead of time?
Yes, you can make this recipe ahead of time. Prepare the creamy peas and potatoes as directed, but allow them to cool completely before storing them in an airtight container in the refrigerator. Reheat gently on the stovetop or in the microwave before serving. The flavors will actually deepen slightly overnight!
What kind of potatoes are best for this recipe?
Yukon Gold potatoes are a great choice for this recipe because they hold their shape well while remaining creamy and flavorful. Russet potatoes also work well, but they may become slightly more mushy. Avoid using waxy potatoes like red potatoes, as they tend to become too firm.
Can I use fresh peas instead of frozen?
Yes, you can use fresh peas. However, since fresh peas cook faster than frozen peas, you may need to add them during the last few minutes of cooking to prevent them from becoming overcooked.
Tips and Variations:
- For a thicker consistency, mash some of the potatoes before adding the cream.
- Add a pinch of nutmeg or thyme for an extra layer of flavor.
- If you like a bit of spice, add a pinch of red pepper flakes.
- Serve this dish with crusty bread for dipping.
This creamy peas and potato recipe is a simple and delicious meal that's perfect for any occasion. Its versatility and ease of preparation make it a great choice for busy weeknights or leisurely weekend brunches. Enjoy!
