Creamy, garlicky, cheesy, and completely satisfying! Parmesan Garlic Potatoes and Peas is the perfect side dish to almost any main. Pair this simple, rustic dish with chicken, pork, or beef for a great weeknight dinner option.
This dish has it all – seriously! What’s not to love about potatoes? If I have ever met anyone in my lifetime who does not like potatoes in some way, shape, or form, I cannot recall. Most likely, it’s because I immediately realized that I couldn’t possibly be friends with someone who doesn’t love potatoes. (Not really, but I’m trying to express how much I love potatoes!)
In this dish, Parmesan Garlic Potatoes and Peas, I’m pairing par-boiled baby potatoes and frozen green peas with heavy cream, milk, a whole bunch of freshly grated parmesan, and a bit of salt and pepper. It really is that easy! Oh, I put some butter in there too, just for good measure – and flavour, of course!
As you can see, I left the peel on the potatoes and simply cut them in half. I did this for a few reasons. First, have you ever tried to peel a baby potato? Don’t; just don’t even bother. If you are one of those people who don’t like the taste or texture of cooked potatoes with the skin left on, then do not use baby potatoes in this recipe. Buy regular, white-flesh potatoes instead; peel them and cut them into one inch cubes.
The second reason I left the peel on the potatoes is that when compared ounce for ounce, potato skin has more nutrients than the rest of the potato. It’s true! Potato skin contains vitamin B and C, iron, calcium, and potassium; it also provides lots of fiber. So why not, right? Just be sure to wash the potato well first!
Now, Dear Reader, I’ll be the first to admit that this glorious side dish might not look all that appealing. You can agree with me; I really won’t be offended. But, like all good things in life, not everything that’s good looks appealing or favourable. For example, for some people, a blizzard might look messy and uninviting until they get outside and build a snowman or make a snow angel! Oh, and don’t get me started on how that deep fried catfish you’re eating looks before it hits the hot oil!
But sometimes, we need to put aside our preconceived notions of what’s pretty and what’s not, and revert back to that old saying, “Don’t judge a book by its cover.” The same adage applies here, because Parmesan Garlic Potatoes and Peas are freaking delicious!!
Before you get to the recipe below, I need to give you a little warning. Parmesan Garlic Potatoes and Peas is completely addictive when it’s hot from the skillet, mildly addictive at room temperature, but not so much when cold. The cream and the melted parmesan will solidify and will result in a large blob-looking lump.
If you have leftovers – which I highly doubt! – spoon it into a glass, food-safe container with a tight fitting lid. Refrigerate up to three days. To reheat, add two tablespoons of water to a skillet over medium heat. Add the potatoes and peas and place a lid on the skillet. Allow the steam from the water to bring life back to the cream and cheese. Before you know it, all will be well again!
- 2 pounds baby potatoes, washed and halved
- 2 cups frozen green peas
- 1/2 teaspoon salt
- 1 cup heavy cream
- 1/2 cup milk
- 1 cup parmesan cheese, grated
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1 tablespoon butter
- 3 cloves garlic, minced
- Fresh parsley, chopped, for garnish
- Place the potatoes in a pot, add the salt, and cover with cold water. Bring to a boil and cook until just par-boiled - this will take about 20 minutes.
- Add the frozen peas to the potatoes and boil for 5 more minutes.
- Drain the potatoes and peas and set aside.
- In a large skillet, add the butter, olive oil, black pepper and garlic. Saute the garlic over medium heat for 3 minutes.
- Pour in the heavy cream and milk, and add the grated parmesan cheese. Whisk together and bring to a low boil. Continue to whisk until the mixture thickens.
- Add the drained potatoes and peas. Toss into the sauce until well coated.
- Pile into a serving bowl and sprinkle with a little chopped parsley for garnish. Serve immediately.
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