New Potatoes And Peas
Creamy and comforting, this dish features tender new potatoes combined with sweet peas and a savory mushroom sauce, perfect for a quick weeknight meal or a side dish for family gatherings. The flavors are mild with a hint of dill and pepper, appealing to all ages.
Ingredients
Instructions
- Place the potatoes in a 4-quart saucepan and cover with water.
- Bring to a boil over high heat.
- Reduce heat to medium and cook for 8 minutes or until potatoes are fork-tender.
- Drain the potatoes in a colander.
- In a saucepan, combine the condensed cream of mushroom soup, milk, dill weed or thyme, and black pepper.
- Heat over medium until hot, stirring occasionally.
- Add the drained potatoes and thawed peas to the sauce.
- Cook for a few minutes until heated through and serve.
Tips & Substitutions
For a creamier sauce, consider adding a splash of sour cream or cream cheese to the mixture. If you prefer a lighter flavor, substitute the cream of mushroom soup with a homemade white sauce. Fresh herbs such as chives or parsley can be used in place of dried dill or thyme to enhance the freshness of the dish. This recipe is also great to modify with seasonal vegetables, making it a versatile choice for any occasion.
Serving Suggestions
Serve this delightful New Potatoes and Peas dish alongside grilled chicken or fish for a complete meal. It pairs beautifully with Mom'S Peach Pie for dessert, creating a wonderful balance of savory and sweet. For a vegetarian option, enjoy it with a fresh garden salad or crusty bread to soak up the creamy sauce.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the dish in a saucepan over low heat, adding a splash of milk if needed to restore creaminess. You can also microwave it, covered, for 1-2 minutes, stirring halfway through to ensure even heating.
Nutrition & Diet Analysis (per serving)
Each serving of New Potatoes And Peas contains roughly 1413 calories, with 21g protein, 206g carbohydrates, and 56g fat. It is an excellent source of potassium (88% of the Daily Value), vitamin C (77% of the Daily Value), and dietary fiber (51% of the Daily Value), and a good source of vitamin A. It also contributes 14g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh peas instead of frozen?
Yes, you can use fresh peas! Just blanch them briefly in boiling water before adding them to the sauce to ensure they are tender and vibrant. Fresh peas will add a lovely texture and flavor to the dish.
Is there a gluten-free option for this recipe?
To make this recipe gluten-free, substitute the condensed cream of mushroom soup with a gluten-free alternative or a homemade mushroom sauce. Additionally, check that your milk and other ingredients are certified gluten-free to ensure the dish is safe for those with gluten sensitivities.
Can I make this dish ahead of time?
Absolutely! You can prepare the potatoes and sauce in advance and combine them just before serving. Store them separately in the fridge, then reheat together on the stovetop or in the microwave. This allows for easy meal prep, especially when serving guests.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).