1/10/08

Creamy Potatoes Onions and Peas

Because I believe cooking is something that should not be a science, and instead be fun and creative, that is why I often implore my readers to change the recipe. I almost never, ever follow a recipe word for word and I hope you don't either. If something is garnished with black olives and you hate black olives, just leave them out! (Some readers are sitting there saying 'duh' right now but believe it or not I've seen this 50 times on various message boards. Someone will post a recipe and someone else slams it and says 'I thought this Mexican casserole sounded great until I read that you put diced tomatoes and black olives on top of it! I hate black olives and now I can't make it!' Hello? Did it really not occur to you to simply leave off the sliced black olives?).

Another thing I do is sometimes post recipes without amounts. That is what this one will be. The amount will vary based on how many people you are feeding, how much they eat and what you have on hand. It's a 'Grandma' recipe that is perfect for cold winter nights or as a comfort food when you need it. Love onions more than anything? Add more. Hate onions? Just put potatoes and pea's in there then (although it's not going to taste as good. How about if you compromise and add just about 1 or 2 tablespoon of tiny diced onions?). Some households serve this at Christmas or Thanksgiving as well.


Creamy Potatoes, Onions and Peas

Potatoes, scrubbed and cut to 1 inch chucks
Onions - 1 large onion to every 5 or 6 large potatoes
Frozen or fresh peas (not canned) - about a cup or two
2-3 chicken boullion cubes (optional)
Butter
Sour Cream
Salt and Pepper


Boil the potatoes and onions in a pot of water with the boullion. During the last 5 minutes of cooking add the peas. Drain and add a stick of real butter for a large pot, more or less to taste but don't crimp on it. Now add the sour cream, about 1/2 c - 1 c depending on how large of a pot you've made. This is where the flavor, the creaminess and the 'comfort' comes from. As you stir, break up the potatoes a bit and mash a few others. As the butter and sour cream blends with the broken potatoes it starts to get thick. If you prefer you can add a touch of milk or cream at this point as well.

Serve hot with salt and pepper to taste.

No comments:

Post a Comment

Thank You so much for your comment!

Print Friendly and PDFPrint Friendly
Related Posts

MY AMAZON PICKS