Creamed Parmesan Baby Potatoes With Peas and Pearl Onions

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READY IN: 45mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 2
    lbs small red potatoes (preferably new potatoes, skin on or off)
  • 14
    cup butter (no subs!)
  • 1 -2
    tablespoon chopped fresh garlic (or to taste)
  • 14
    cup flour
  • 2 14
    cups full-fat milk (can use half and half)
  • 12
    cup whipping cream
  • 12
    cup parmesan cheese (can use more if desired)
  • salt and pepper
  • 1
    (16 ounce) package frozen baby peas, thawed and well drained (can use fresh cooked to firm-tender)
  • 1
    (10 ounce) package frozen small whole onions, thawed and drained
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DIRECTIONS

  • Do not cut the small potatoes, leave whole and place then in a pot of boiling salted water; boil for about 20 minutes or until just fork-tender, drain and cool, then cut in half (this can be done well in advance).
  • Melt butter in a large heavy saucepan over low heat.
  • Add in the chopped garlic and saute for about 1 minute.
  • Add in flour and whisk for 2 minutes (do not brown the flour).
  • Gradually add in the full-fat milk (or half and half if using) bring to a simmer whisking continously for 1 minute.
  • Add in the whipping cream; mix to combine, then add in the Parmesan cheese (sauce will be thick but will thin out slighty when you add in the peas and onions).
  • Season with salt and lots of pepper or cayenne pepper; simmer over low heat for about 7-8 minutes, stirring often.
  • Add in cooked potatoes, peas and onions; bring to a simmer and cook over low heat, stirring often with a wooden spoon until the onions are tender (about 5-6 minutes).
  • Transfer to a large bowl, sprinkle with more grated Parmesan cheese and black pepper if desired.
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