Slow Cooker Amish Creamed Peas and Baby Potatoes
This Slow Cooker Amish Creamed Peas and Baby Potatoes recipe is a comforting, minimalist dish that uses just three primary ingredients to create a rich and savory side. By allowing the potatoes to simmer in a creamy base, they absorb a deep, velvety flavor that makes this a staple for busy weeknights or holiday dinners.
1. Ingredients
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Baby Potatoes: 1.5 to 2 lbs of mixed red and gold baby potatoes.
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Frozen Peas: 2 cups of sweet green peas (added toward the end of cooking).
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Cream Base: 1 jar of high-quality Alfredo sauce or a homemade blend of heavy cream and Parmesan.
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Optional Seasoning: Salt, cracked black pepper, and dried thyme to taste.
