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Creamed Potatoes with Garden Peas

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  • Prep 10 min
  • Total 3 hr 30 min
  • Servings 10
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Enjoy these slow-cooked creamy red potatoes sprinkled with green peas that are perfect for a side dish.
Updated Dec 6, 2010
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Ingredients

  • 2 pounds small red potatoes (2 to 3 inches in diameter), cut into 1/4-inch slices (8 cups)
  • 4 medium green onions, sliced (1/4 cup)
  • 2 cloves garlic, finely chopped
  • 1 container (10 ounces) refrigerated Alfredo pasta sauce
  • 1/2 cup half-and-half or milk
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 1/2 cups frozen green peas (from 1-pound bag)

Steps

  • 1
    Spray 3 1/2- to 4-quart slow cooker with cooking spray. Layer half each of the potatoes, onions and garlic in cooker. Mix pasta sauce, half-and-half, salt and pepper; spoon half of mixture over potatoes and onions. Layer with remaining potatoes, onions, garlic and sauce mixture. Do not stir.
  • 2
    Cover and cook on high heat setting 3 to 4 hours.
  • 3
    About 30 minutes before serving, sprinkle peas over potato mixture. Cover and cook on high heat setting 20 to 30 minutes or until peas are hot. Stir gently before serving.

Tips from the Betty Crocker Kitchens

  • tip 1
    The peas are added at the end so they maintain their texture and bright green color. If you don't have 30 minutes for them to warm through, just cook the peas separately in the microwave and stir in.
  • tip 2
    To make this luscious side dish even more appealing, sprinkle chopped fresh chives or chopped fresh or dried dill weed on top before serving.

Nutrition

215 Calories, 11g Total Fat, 5g Protein, 24g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
215
Calories from Fat
100
Total Fat
11g
Saturated Fat
7g
Cholesterol
30mg
Sodium
270mg
Total Carbohydrate
24g
Dietary Fiber
3g
Protein
5g
% Daily Value*:
Iron
8%
8%
Exchanges:
2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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