Introduction
There’s something incredibly comforting about a warm bowl of creamy potatoes, especially when they’re infused with a burst of sweet peas. This Slow Cooker Amish Creamed Peas and Baby Potatoes recipe brings together the simplicity of hearty ingredients and the magic of slow cooking. Perfect for busy weeknights or as a delightful side dish for special occasions, this dish is sure to warm your heart and satisfy your taste buds!
Ingredients
- 2 pounds small baby potatoes, scrubbed and left whole (or halved if larger)
- 1 1/2 cups heavy cream
- 1 1/2 cups frozen peas (no need to thaw)
- 1 teaspoon kosher salt (or to taste)
- 1/2 teaspoon freshly ground black pepper
Prep Time, Cook Time, Total Time, Yield
Prep Time: 15 minutes
Cook Time: 4 to 5 hours on LOW or 2 to 3 hours on HIGH
Total Time: 4 hours 15 minutes to 5 hours 15 minutes
Yield: 6 servings
Directions and Instructions
- Start by lightly greasing the insert of a 4- to 6-quart slow cooker with a bit of oil or nonstick spray to prevent sticking.
- Place the raw baby potatoes directly into the bottom of the slow cooker in a single, even layer. If you have larger potatoes, feel free to cut them in half for even cooking.
- Sprinkle the kosher salt and freshly ground black pepper evenly over the potatoes, enhancing their natural flavors.
- Pour the heavy cream slowly and evenly over the raw baby potatoes, ensuring each potato gets a light coating of that rich, velvety goodness.
- Scatter the frozen peas over the top of the potatoes and cream, but resist the urge to stir just yet!
- Cover the slow cooker with the lid and set it to cook on LOW for 4 to 5 hours, or on HIGH for 2 to 3 hours, until the potatoes are beautifully tender.
- Once the cooking time is up and the potatoes are fork-tender, gently stir everything together to form a creamy mixture. Give it a taste and adjust the seasoning if needed — a little extra salt can go a long way!
- If you prefer a thicker cream, let the mixture sit uncovered on the WARM setting for an additional 10 to 15 minutes.
- Serve the dish hot, either straight from the slow cooker or transfer it to a warm serving dish, spooning a luscious portion of cream over the top.
Notes or Tips
For an extra pop of flavor, consider adding fresh herbs like thyme or parsley before serving. You could also experiment by mixing in a touch of garlic powder or onion powder to enhance the savory notes of this dish.
Cooking Techniques
This recipe utilizes the gentle, low-and-slow method of cooking that a slow cooker provides. This technique allows the flavors to meld beautifully while keeping the potatoes tender and the cream rich and satisfying. If you don’t have a slow cooker, this dish can also be made on the stovetop, though cooking times will vary.
FAQ
Can I use other types of potatoes?
No problem! Feel free to substitute with Yukon Golds or red potatoes, just keep in mind the cooking time may slightly adjust based on their size.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop or in the microwave, adding a splash of cream if needed to regain that luscious texture.
Conclusion
This Slow Cooker Amish Creamed Peas and Baby Potatoes dish is not just a meal – it’s an experience. The creamy texture, paired with the sweetness of peas and the earthiness of potatoes, creates a bowlful of happiness that will draw family and friends to the table. Embrace the warmth and comfort of home cooking with this delightful recipe, and enjoy every creamy, dreamy bite!