Ingredients
- 1.5 lbs Yukon Gold or red potatoes, peeled and diced
- 1 cup fresh or frozen peas
- 1 cup heavy cream (or half-and-half for a lighter version)
- 2 tbsp butter
- 1/2 small onion, finely chopped
- 1 clove garlic, minced (optional)
- Salt and pepper to taste
- 2 tbsp fresh parsley or chives, chopped (for garnish)
Instructions
- In a pot of salted water, boil the diced potatoes until just tender, about 10–12 minutes. Drain and set aside.
- In a large skillet, melt butter over medium heat. Add chopped onion (and garlic if using) and sauté until soft and translucent.
- Add the drained potatoes and peas to the skillet, stirring to combine.
- Pour in the cream and gently stir. Bring to a low simmer and cook for a few minutes until the sauce thickens slightly.
- Season generously with salt and pepper. Taste and adjust seasoning as needed.
- Remove from heat, stir in chopped parsley or chives, and serve warm.
Notes
- Use Greek yogurt or sour cream for a tangy, lighter variation.
- Add Parmesan or cheddar cheese for extra richness.
- Include bacon or pancetta bits for a savory depth.
- A pinch of nutmeg or smoked paprika enhances flavor.
- This dish doesn’t freeze well due to the cream.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 3g
- Sodium: 160mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 40mg
