Creamy Parmesan Garlic Potatoes and Peas

• Vegetarian
• Gluten free

• Produce

  • 5 Garlic cloves
  • 1 1/2 cups Green peas, frozen
  • 1 Parsley
  • 1 lb Red potatoes, small

• Baking & Spices

  • 3/8 tsp Salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 1 tbsp Butter
  • 1 cup Half and half
  • 1 cup Parmesan cheese, grated

Found on juliasalbum.com

Ingredients

• 1 lb small red potatoes, each potato quartered
• 1/4 teaspoon salt
• 1 and 1/2 cups green peas, frozen
• 1 tablespoon olive oil
• 1 tablespoon butter
• 5 garlic cloves, minced
• 1 cup half and half (or, 1/2 cup heavy cream and 1/2 cup regular milk)
• 1 cup grated Parmesan cheese
• 1/8 teaspoon salt
• parsley, chopped

Directions

• Add quartered red potatoes to a large pot, fill with just enough water to cover potatoes. Add 1/4 teaspoon salt to the pot. Bring the pot to boil, and boil the potatoes for about 10-15 minutes, until they turn tender. Towards the end of boiling the potatoes, add frozen peas, and let the water boil for another 2-4 minutes to cook the peas. When the potatoes and the peas are both tender and cooked, drain them.
• Heat olive oil and butter on medium heat in a large skillet, add minced garlic and cook for about 1 minute on medium heat, without burning.
• Add half and half to the skillet with cooked garlic. Bring to boil, stirring. Once the liquid is boiling, immediately add cheese, 1/8 teaspoon salt, and keep stirring everything together (cheese and the half and half), while boiling, until the cheese melts, for about 30 seconds or 1 minute. Reduce to simmer and continue to cook, constantly stirring, to thicken the sauce - for another minute.
• Immediately add cooked and drained potatoes and peas, stir them in and coat them with the sauce. Remove from heat. Taste, and add more salt if needed.
• Top with chopped parsley before serving.