Ingredients
- 2 cups diced russet potatoes
- 1 cup heavy cream
- ½ cup frozen peas
- ½ medium-sized onion, finely diced
- 1 tablespoon unsalted butter
- ¼ teaspoon dried dill
- Salt and pepper to taste
Instructions
- Boil the diced potatoes in a large pot of water for 12-15 minutes until fork-tender.
- Add frozen peas and boil for an additional 3-5 minutes. Drain and set aside.
- In a clean saucepan, melt butter over medium heat and sauté onions until translucent.
- Pour in heavy cream and bring to a slight boil, stirring until it thickens.
- Combine the boiled potatoes and peas with the creamy mixture, seasoning with dill, salt, and pepper before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Boiling/Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 cup (approximately 240g)
- Calories: 320
- Sugar: 5g
- Sodium: 390mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 45mg