Creamed Peas And Potatoes

Creamed Peas And Potatoes

Discover the depths of flavor that our Creamed Peas and Potatoes recipe offers, combining russet potatoes, peas, and heavy cream with dill and aromatic onions. You’re in for the best comfort meal ever!



  1. Two cups diced russet potatoes, about ½” in size;
  2. one cup heavy cream;
  3. one cup premium frozen peas;
  4. one medium-sized onion, finely chopped;
  5. one tablespoon unsalted butter;
  6. one teaspoon dried dill; and salt and pepper to taste


  • Cut the russet potatoes into cubes that are about ½ inch in size. After they are ready, put them in a boiling saucepan of water. Boil for around 12 to 15 minutes, or until they are almost fork-tender.
  • After that, add the frozen peas to the pot and simmer for a further three to five minutes. After the potatoes and peas have sufficiently cooked, remove the water and place them in a different dish.
  • Melt the unsalted butter in a clean pot over a medium heat.
  • After that, add the finely chopped onions. Add the onions and cook until they become transparent.
  • Transfer the heavy cream to the pot with the onions in it. Let this mixture warm up to a gentle boil. Keep a tight eye on the cream, and as soon as it starts to thicken, take the saucepan from the stove.
  • The creamed mixture in the saucepan should be gently mixed with the boiling potatoes and peas. Add salt, pepper, and dried dill to finish the dish. Before serving, make sure all the ingredients are well combined.

Changes and Replacements:

  • Are you in the mood for adventure? Try these twists for inspiration:
  • Potato Varieties: To have a buttery flavor, replace russet potatoes with Yukon gold.
  • Add some carrots or corn to the vegetables for some more sweetness and texture.
  • Herbs: Do you dislike dill? Parsley or basil can make a delicious substitute.
  • For the vegan version, use vegan butter and coconut cream in place of heavy cream. I assure you that you won’t miss the dairy!

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