I’m a self-admitted potato freak. I have always loved the classic creamed potatoes, baby whole onions, and tender sweet peas dish from my youth. This is my uptown version, based on the loaded baked potato, and it’s to die for! It’s creamy, rich with sour cream, and Parmesan cheese. Chives (or green onions) take the place of baby whole onions, and what decent loaded potato is complete without bacon? It’s quick to make, pretty on the plate, and utterly delicious. Make it your next go-to side dish. You won’t be sorry.
Loaded Creamed Potatoes and Peas Recipe
2 pounds (1-1/2 to 2 inches in diameter) baby red potatoes, cut in half or quartered if larger (see Notes)
1 cup frozen baby sweet peas, thawed
4 Tablespoons butter, at room temperature
1/2 teaspoon onion powder
1/2 cup heavy cream
1/4 cup sour cream
1/4 cup bacon bits
1/4 cup grated Parmesan cheese
2 Tablespoons chopped chives (see Notes)
Salt and pepper to taste
Scrub the potatoes and cut to size. Cover the baby red potatoes with salted water. Bring to a boil and cook just until until tender, about 15 minutes. Remove from heat and stir in sweet peas. Drain thoroughly and return to the pot.
Over medium heat, add the butter and onion powder to the drained potatoes and peas. Gently stir until melted. Then add the heavy cream, sour cream, bacon bits, Parmesan cheese, and chives. Stir until thickened and hot. Some of the potatoes should break into the sauce. If the sauce is too thick, add a bit more cream. Taste and add salt and pepper, if needed.
Yield: 8 servings
• Waxy potatoes, such as Rose Red or Yukon Gold, are preferable for this recipe. They hold together better. You may substitute fingerling potatoes or full-size waxy potatoes. Cut them into pieces about 1-1/2 inches in size.
• I leave the skins on the potatoes for color, nutrition, and extra fiber. Peel them if you must.
• 1/4 cup sliced green onions with tops (scallions) may be substituted for the chives.
• The frozen peas are added last so they retain their color and texture.
Loaded Creamed Potatoes and Peas Recipe Photo ©2019 Peggy Filippone