Marry This Pioneer Woman Creamed Peas And Potatoes Recipe is a creamy and tender recipe, which is made with russet potatoes and heavy cream. It’s the perfect 25-minute meal, ready in about 25 minutes.
Jump to RecipePioneer Woman Creamed Peas And Potatoes Recipe Ingredients
- 2 cups diced russet potatoes (~½” cubes)
- 1 cup heavy cream
- ½ cup frozen peas
- ½ medium onion, finely diced
- 1 tbsp unsalted butter
- ¼ tsp dried dill
- Salt and pepper to taste
How To Make Pioneer Woman Creamed Peas And Potatoes Recipe
- Boil the potatoes and peas: Place the diced potatoes in a medium saucepan and cover with salted water. Bring to a boil and cook for 12–15 minutes, or until the potatoes are fork-tender. Add the frozen peas to the pot during the last 3-5 minutes of cooking. Drain everything well.
- Sauté the onion: While the potatoes are boiling, melt the butter in a separate large skillet over medium heat. Add the finely diced onion and sauté until it becomes soft and translucent, about 5-7 minutes.
- Create the cream sauce: Pour the heavy cream into the skillet with the sautéed onions. Bring the cream to a gentle simmer (do not boil) and cook for a few minutes, stirring occasionally, until it has slightly thickened.
- Combine and season: Add the drained potatoes and peas to the skillet with the cream sauce. Gently stir to coat everything. Season with the dried dill, salt, and pepper to your liking. Serve warm.
Recipe Tips
- How do you keep the cream sauce from curdling? The key is to never let the cream come to a rolling boil. Keep it at a gentle simmer over medium-low heat. Boiling it too vigorously can cause the fat to separate, resulting in a grainy or curdled sauce.
- What are the best potatoes to use for this dish? Russet potatoes are a great choice because they become soft and readily absorb the creamy sauce. Yukon Gold potatoes would also work well as they hold their shape nicely and have a buttery texture.
- Can I use fresh peas instead of frozen? Yes, you can use fresh peas. They may need a minute or two longer to cook, so add them to the boiling water with the potatoes accordingly. Frozen peas are often used for convenience and have a reliably sweet flavor.
- How can I add more flavor? For extra richness, you can stir in a ¼ cup of grated Parmesan cheese at the end until it melts. Using fresh dill instead of dried will also provide a brighter, more potent flavor.
What To Serve With Creamed Peas And Potatoes
This cozy side dish is a perfect accompaniment to a variety of main courses:
- Pan-seared chicken breasts or roasted chicken
- Grilled steak or pork chops
- Baked ham, especially for a holiday meal
- Simple baked fish like cod or salmon
How To Store Creamed Peas And Potatoes
Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of milk or cream to loosen the sauce if it has become too thick. Freezing is not recommended as the cream sauce can separate and the potatoes can become watery upon thawing.
Creamed Peas And Potatoes Nutrition Facts
- Calories: 257 kcal
- Protein: 5g
- Fat: 18g
- Carbohydrates: 20g
- Sodium: 300mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I make this dish ahead of time?
This dish is best served fresh, but you can do some prep ahead. You can peel and dice the potatoes and keep them submerged in cold water in the fridge for up to 24 hours. You can also dice the onion in advance.
Why is my sauce so thin?
If your sauce hasn’t thickened enough, it likely just needs a few more minutes of gentle simmering to reduce. Be patient and keep the heat low. If you’re in a hurry, you can thicken it with a small slurry (1 teaspoon cornstarch mixed with 1 tablespoon cold water) whisked into the simmering sauce.
Can I use half-and-half or milk instead of heavy cream?
You can, but the sauce will be much thinner and less rich. Heavy cream is recommended for the best creamy consistency. If using a lower-fat dairy, be extra careful not to boil it to prevent curdling.
Pioneer Woman Creamed Peas And Potatoes Recipe
Course: DinnerCuisine: AmericanDifficulty: Easy6
servings5
minutes20
minutes257
kcalA cozy and creamy side dish featuring tender potatoes and sweet peas in a simple, dill-scented cream sauce, ready in just 25 minutes.
Ingredients
2 cups diced russet potatoes (~½” cubes)
1 cup heavy cream
½ cup frozen peas
½ medium onion, finely diced
1 tbsp unsalted butter
¼ tsp dried dill
Salt and pepper to taste
Directions
- Boil diced potatoes in salted water for 12–15 minutes until tender.
- Add the frozen peas during the last 3–5 minutes of cooking; drain well.
- Meanwhile, sauté the diced onion in butter in a separate skillet until soft.
- Add heavy cream to the skillet and simmer gently until the sauce thickens slightly.
- Stir the drained potatoes and peas into the cream sauce.
- Season with dill, salt, and pepper. Serve warm.
Notes
- Gentle Simmer: Avoid boiling the cream sauce to ensure it stays smooth and doesn’t separate.
- Potato Choice: Russet or Yukon Gold potatoes work best for their tender, absorbent texture.
- Add Richness: For an even richer dish, stir in a little grated Parmesan cheese or use fresh dill instead of dried.
- Serving Pairing: This dish is an excellent side for grilled meats, roasted chicken, or holiday mains.
