Pioneer Woman Creamed Peas And Potatoes

This pioneer woman creamed peas and potatoes recipe is a classic side dish that is absolutely delish! Super creamy and full of flavor it’s a side dish that is hearty and comforting!

I will go through almost everything that you need to be aware of and understand in order to ensure that you will get the best pioneer woman creamed peas and potatoes, so make sure to read some of the info provided alongside the recipe below.

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Is Creamed Peas And Potatoes Healthy?

The Pioneer Woman’s Creamed Peas and Potatoes Recipe is a Delicious and Nutritious Choice! They’re high in healthy nutrients including vitamin K, manganese, fiber, and B-complex, folic acid, and vitamin C. Your mom was right to insist that you eat your vegetables. There is more potassium in potatoes than in bananas, and the high fiber level helps reduce cholesterol and the risk of heart disease. Additionally, peas have several healthful attributes, including a low-calorie, low-fat, high-fiber, and high-protein composition.

Additionally, potatoes contain vitamin C and vitamin B6. You can feel great about serving this healthy dish to your family.

Ingredients That You’ll Need:

Red Potatoes: Baby red potatoes work really well or cut up larger reds.
Peas: Use frozen or fresh.
Butter: This is the foundation for the roux, do not substitute out.
Flour: Combined with the butter, this will create a thickener.
Salt and Pepper: Add to taste.
Milk: When combined with the cream, this creates an incredible sauce.
Heavy Cream: Definitely a must if you want to make ultimately creamy potatoes.
Parmesan Cheese: Use grated parmesan to make the sauce melt easier.

What Can I Add To Creamed Peas And Potatoes?

Cheese: You may substitute different cheeses or leave them out completely. Swiss cheese is a good choice for Parmigiano-Reggiano with a stronger flavor.
Bacon: You can add bacon as a garnish or stir it in since everything tastes better with a bit of bacon.
Onion: The flavor of this dish can be enhanced by sautéing the finely chopped onion in butter and adding it to the sauce with the peas and potatoes.
Herbs: Try adding some herbs to the sauce to make your pioneer woman creamy peas and potatoes more flavorful. Dill is always a favorite in this dish because it keeps it fresh, but you can also use tarragon and parsley.

How To Make Pioneer Woman Creamed Peas And Potatoes?

Begin by heating a large saucepan of water to a boil. Cook the potatoes for 10 to 12 minutes, or until fork-tender.
The peas should be added in the last 3 minutes of cooking time and drained when done.
Now, in a large saucepan over medium-high heat, melt the butter.
After that, stir in the flour, salt, and pepper until the mixture thickens.
Then, over medium-high heat, mix in the milk, heavy cream, and parmesan until thick.
Finally, return the potatoes and peas to the sauce for 2 to 3 minutes before serving.

Recipe Tips

Baby reds or fingerlings are great for preparing this dish since they are waxy potatoes that can withstand boiling and keep their shape. They won’t turn to mush like Idaho russets.
You won’t regret a trip to the farmer’s market if you don’t have peas growing in your backyard. The fresh peas make this dish so delicious.
Although the frozen kind is pretty good too, I recommend buying the smaller green peas, as they have a better flavor and hold up better with the potatoes than regular frozen peas. If you use frozen peas, you don’t have to blanch them, just let them thaw on the counter or refrigerator.
This sauce can be made with skim milk, regular milk, and a half and a half; it will still taste good, just not as creamy or thick. Taste the potatoes, peas, and sauce before adding salt and pepper. Because you won’t be adding any other spices to the dish, salt and pepper will actually enhance the flavor.

FAQ Section

Can I Use Cream Instead Of Milk In Creamed Peas And Potatoes?

Yes. With this method, your Creamed Peas and Potatoes will have more body and you can get away with using half as much flour. If you choose, you may substitute heavy cream for the milk, but the resulting gravy will be thinner and grainier.

What Kind Of Potato Is Best For Creamed Peas And Potatoes?

We choose red potatoes, but new potatoes, gem potatoes, baby potatoes, or waxy potatoes like Yukon Gold would work just as well in our Creamed Peas and Potatoes dish. However, I would not suggest using Russet potatoes because they tend to become mushy when boiled.

Can I Cut Up Larger Potatoes Instead Of Using New Potatoes?

You can. Cut into cubes of 1 inch. You will want to use about a pound and a half.

Fresh, Frozen, or Canned Peas?

You can make Creamed Peas and Potatoes with whatever type of peas you choose, whether they be fresh, frozen, or tinned. For the greatest results, use fresh or frozen. The peas in a can are likely to be mushy and easily crushed.

Can I Use All Milk Or All Heavy Cream?

You absolutely can, but I find combining both milk and heavy cream gives a better balance of creaminess and still lowers the calories a bit.

What Can I Add To My Creamed Peas And Potatoes?

The creamed peas and potatoes that I make often include Parmesan cheese and fresh herbs, but you may also add finely chopped onion for a more robust taste.

Can I make creamed peas and potatoes in advance?

I recommend making Creamed Peas And Potatoes just before serving. The potatoes may absorb moisture, making the dish drier than desired. By boiling potatoes, you can minimize cooking time later.