Description
A comforting and classic side dish combining tender baby red potatoes and sweet peas in a rich, velvety cream sauce. Perfect for holidays, family dinners, or a cozy weeknight meal. This easy-to-make dish is full of nostalgia and flavor, ready in just 30 minutes.
Ingredients
Scale
- 1 ½ lbs baby red potatoes, diced
- 1 cup frozen sweet peas
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 1 ½ cups whole milk
- ½ cup heavy cream
- 1 tsp chicken bouillon powder (or ½ cube)
- ½ tsp salt (or to taste)
- ¼ tsp black pepper (or to taste)
- 1 tbsp grated onion (optional)
Instructions
- Peel and dice the baby red potatoes into small, even-sized pieces.
- Bring a 3-quart pot of salted water to a boil. Add the potatoes and cook for 5-8 minutes until tender.
- During the last 2-3 minutes, add the frozen peas to the pot. Drain once cooked.
- In a skillet, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes to form a roux.
- Gradually whisk in the milk and heavy cream, ensuring there are no lumps. Simmer for 5-7 minutes until the sauce thickens.
- Add chicken bouillon powder, salt, pepper, and grated onion for flavor. Adjust seasoning as needed.
- Combine the drained potatoes and peas with the sauce in the skillet. Stir gently to coat evenly.
- Serve warm as a side dish for any meal.
Notes
- For richer flavor: Substitute Yukon gold potatoes for baby red potatoes.
- Vegetarian option: Replace chicken bouillon with vegetable bouillon.
Creative twist: Add fresh herbs like dill, parsley, or thyme for a fresh aroma.
- Category: Side Dish
- Method: Stovetop
- Cuisine: American