This green side dish is a perfect way to usher in spring with fresh dill, green peas, and new potatoes. It also makes a pretty green side dish for St. Patrick’s day and it is surprisingly easy to make! But aside from its appealing color and easy preparation, this dish tastes delicious! Although it is not apparent in the photos, it has a creamy base that binds all the flavors together.
English Peas
Green peas, also known as English Peas, can lose their sweet taste as they get old. For this recipe, use frozen green peas, which usually have a sweet taste because they are flash-frozen. You can also substitute fresh peas. I don’t recommend using canned green peas in this recipe because they have a different color, taste, and texture from frozen and fresh peas.
New Potatoes
Use new potatoes (also known as baby potatoes) in this recipe. I suggest using yellow or white potatoes, but small red potatoes would also work well. There is no need to peel the potatoes, but wash them and cut out any spots that aren’t appetizing. Also, it is best to use very small new potatoes, but you can cut larger potatoes in halves or quarters.
Dill
Use fresh dill in this recipe for the best taste. However, if you only have dried dill, substitute 1 teaspoon for each tablespoon listed in the recipe since dried has a more concentrated flavor. The recipe lists 3 to 4 tablespoons of dill, so use 3 to 4 teaspoons of dried dill in its place. I have not used dried dill in this recipe, so I cannot attest to the taste of this dish with it. If your dried dill is old, it may not impart much flavor and instead just add texture.
Also, if you are a dill lover, add the maximum amount listed. If you are unsure about the dill flavor, start with less because you can always stir in more after tasting the finished dish. The dill does not have to cook and can be added at any time.
Cream
This dish is combined with cream and butter to tie it together. If you have leftovers, you can reheat the dish but might need to add more cream to rehydrate it.
| Prep Time | 5 minutes |
| Cook Time | 20 minutes |
| Servings |
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- 1 pound baby yellow or white potatoes
- 16 ounces frozen green peas
- 1 cup heavy or whipping cream
- 3-4 tablespoons fresh dill, chopped
- 2 tablespoons butter
- 1/2 teaspoon salt
Ingredients
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- Wash potatoes and remove any blemishes. Do not peel them. If necessary, cut the potatoes in halves or quarters to make smaller potatoes. Place them into a medium-sized pan and cover them with water. Boil for 15 minutes.
- Add the frozen peas and cook for 5 more minutes or until the potatoes are tender. Drain.
- Add the cream and butter and heat until the butter is melted and the cream hot. Then stir in the dill. Season with extra salt if needed. Serve immediately.