Peas and New Potatoes in Cream
Indulge in the cozy, homestyle flavors of **Peas and New Potatoes in Cream**, a classic side dish that combines tender new potatoes and vibrant green peas in a luxuriously silky cream sauce. This comforting recipe begins with perfectly boiled potatoes and lightly blanched peas, ensuring maximum freshness and flavor. The creamy sauce, made from a buttery roux enriched with heavy cream and milk, is seasoned simply with salt, black pepper, and optionally topped with fresh parsley for a touch of elegance. Ready in just 35 minutes, this dish is a versatile addition to any dinner table, pairing beautifully with roasted meats or grilled seafood. Whether you’re serving it as a holiday favorite or a simple weeknight side, this recipe’s balance of rich textures and wholesome ingredients is sure to be a crowd-pleaser.
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Recipe Information
Ingredients
- 500 grams new potatoes
- 200 grams fresh or frozen peas
- 2 tablespoons unsalted butter
- 1 tablespoon all-purpose flour
- 240 milliliters heavy cream
- 120 milliliters whole milk
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley (optional, chopped)
- 1 liter water
Instructions
Rinse the new potatoes thoroughly under cold water to remove dirt. Cut the larger potatoes in half to ensure even cooking, leaving smaller ones whole.
Bring 1 liter of water to a boil in a medium saucepan. Add 1 teaspoon of salt and the new potatoes. Cook for 15–18 minutes, or until the potatoes are tender and can be easily pierced with a fork.
While the potatoes are cooking, prepare the cream sauce. In a medium saucepan over medium heat, melt the butter.
Once the butter has melted, sprinkle the flour over it and whisk continuously for 1 minute to form a smooth roux.
Slowly pour in the heavy cream and milk, a little at a time, whisking constantly to prevent lumps. Continue to cook for 3–5 minutes, or until the mixture thickens and coats the back of a spoon.
Season the sauce with salt and black pepper, and lower the heat to the lowest setting to keep warm.
If using fresh peas, blanch them in boiling water for 2–3 minutes, then immediately transfer to an ice bath to maintain their bright green color. If using frozen peas, simply rinse under warm water to thaw.
Drain the cooked potatoes and add them to the saucepan containing the cream sauce. Gently stir to coat the potatoes in the sauce.
Add the peas to the saucepan and fold them in gently. Continue to cook for 2–3 minutes to warm the peas without overcooking them.
Transfer the peas and potatoes in cream to a serving dish. Garnish with freshly chopped parsley, if desired. Serve immediately.
Nutrition Facts
Calories |
415 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.1 g | 35% | |
| Saturated Fat | 16.4 g | 82% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 79 mg | 26% | |
| Sodium | 539 mg | 23% | |
| Total Carbohydrate | 32.4 g | 12% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 5.3 g | ||
| Protein | 6.4 g | 13% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 83 mg | 6% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 704 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
