Amish Creamed Peas and Potatoes in Babies In Slow Cooker

 Amish Creamed Peas and Potatoes in Babies In Slow Cooker. This is an easy and creamy side dish. Baby potatoes cook slowly with peas and heavy cream. It becomes soft, tasty, and rich. You can serve it with any meal.

Ingredients

• 2 small baby potatoes, scrubbed and whole (or halved, in case they are large)

• 1 1/2 cups heavy cream

• 1 1/2 cups of frozen peas (there is no need of thawing them out)

• 1 teaspoon kosher salt (or to taste)

• 1/2 teaspoon freshly ground black pepper

Amish Creamed Peas and Potatoes in Babies: Instructions

1. Spray the inside of a 4- to 6-quart slow cooker lightly with oil or nonstick cooking spray to prevent the cream that is in the dish.

2. Put the raw baby potatoes in the bottom of the slow cooker, in a single layer. In case of any potatoes bigger than a golf ball cut them in half to make them cook just like the smaller ones.

3. Sprinkle evenly the kosher salt and black pepper on the potatoes. This is because it seasons the potatoes early instead of attempting to correct the seasoning later on.

4. Gradually add and carefully pour the heavy cream in the even layer all over the raw baby potatoes in the slow cooker and ensure as far as possible a light coating of cream on most of the potatoes. They will not be covered by the cream entirely, and that is not a problem.

5. Sprinkle the potatoes and cream with frozen peas. Stir not; the peas remaining in the first place on top will keep them bright and tender rather than being overcooked.

6. Put the slow cooker lid on top and cook on LOW 4 to 5 hours or on HIGH 2 to 3 hours or until the potatoes are extremely tender when poked with a fork. It is recommended not to open the lid often, which will cause the loss of heat and slow down the cooking process.

7. When the potatoes are soft, combine all ingredients in the slow cooker and stir gently until the peas, potatoes and cream become a homogeneous, creamy blend. Taste and add a little more salt and pepper, as necessary.

8. Should you fancy your cream slightly thicker, leave the mixture uncovered on the WARM setting 10-15 minutes stirring occasionally; the sauce will thicken slightly as the starch of the potatoes will combine with the cream.

9. Spoon the creamed peas and potatoes directly out of the slow cooker, or pour them into a warm serving dish, and then put some of the cream on the top of the serving so that each serving is thoroughly covered.

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