Easy Creamed Peas and Potatoes
This 3-ingredient shortcut version of a Southern classic side dish comes together in 20 minutes on the stovetop, no roux needed! Tender baby potatoes and sweet green peas are coated in a rich, creamy Alfredo sauce for a comforting spring side dish the whole family will love.
Servings: 8 servings (makes 4 cups)
Calories: 1serving (½ cup)
Equipment
Ingredients
- 1 ½ pounds very small red or Yukon gold potatoes (24 ounces)
- 2 cups frozen green peas or fresh garden peas 1 (12 ounce) bag
- 1 (15 ounce) jar alfredo sauce
Instructions
- Wash the potatoes and cut them in half. Larger ones may need to be cut into quarters for even cooking. Place the potatoes in a medium size saucepan and cover with water. (I skip the salt in the water because the alfredo sauce is salty enough in my opinion, but you can add ½ teaspoon if you like.)
- Cover and bring to a boil. Uncover, reduce heat and cook about 10 minutes or until tender. Add the frozen peas right in with the potatoes (no need to thaw) and cook 2 minutes or just until the peas are thoroughly heated.
- Drain the potatoes and peas in a colander, then put them back in the same pan. Add the alfredo sauce and cook over medium heat 2 to 3 minutes or just until thoroughly heated.
- Yield: About 4 cups
Notes
- Cut potatoes evenly — halve small potatoes and quarter any larger ones so everything cooks at the same rate.
- Skip the salt in the boiling water — the Alfredo sauce is already well-seasoned, so taste before adding any extra salt, especially if you're stirring in ham.
- Don't overcook the peas — add them for just 2 minutes at the end; overcooked peas turn drab, mushy, and lose that pretty bright green color.
- Drain well before adding the sauce — extra water left in the pan will thin out your Alfredo sauce, so give those potatoes and peas a good drain in the colander first.
- Warm the sauce gently — heat over medium, not high, and don't let it boil or the sauce can separate and get grainy.
- Make it a meal — stir in 1 cup of diced leftover ham along with the Alfredo sauce and warm through for a hearty main dish.
- Refrigerator: Store in an airtight container for up to 3 days.
- Reheat: Warm gently on the stovetop over low heat, stirring frequently. Add a splash of milk or cream if the sauce has thickened.
