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Creamed Parmesan Baby Potatoes With Peas and Pearl Onions

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“This recipe can be doubled, and I really suggest you do, this is absolutely delicious! Of coarse you can use fresh peas cooked to just firm-tender, but frozen peas and small whole onions, make this dish easier!”

Ingredients Nutrition

  • 2 lbs small red potatoes (preferably new potatoes, skin on or off)
  • 14 cup butter (no subs!)
  • 1 -2 tablespoon chopped fresh garlic (or to taste)
  • 14 cup flour
  • 2 14 cups full-fat milk (can use half and half)
  • 12 cup whipping cream
  • 12 cup parmesan cheese (can use more if desired)
  • salt and pepper
  • 1 (16 ounce) package frozen baby peas, thawed and well drained (can use fresh cooked to firm-tender)
  • 1 (10 ounce) package frozen small whole onions, thawed and drained


  1. Do not cut the small potatoes, leave whole and place then in a pot of boiling salted water; boil for about 20 minutes or until just fork-tender, drain and cool, then cut in half (this can be done well in advance).
  2. Melt butter in a large heavy saucepan over low heat.
  3. Add in the chopped garlic and saute for about 1 minute.
  4. Add in flour and whisk for 2 minutes (do not brown the flour).
  5. Gradually add in the full-fat milk (or half and half if using) bring to a simmer whisking continously for 1 minute.
  6. Add in the whipping cream; mix to combine, then add in the Parmesan cheese (sauce will be thick but will thin out slighty when you add in the peas and onions).
  7. Season with salt and lots of pepper or cayenne pepper; simmer over low heat for about 7-8 minutes, stirring often.
  8. Add in cooked potatoes, peas and onions; bring to a simmer and cook over low heat, stirring often with a wooden spoon until the onions are tender (about 5-6 minutes).
  9. Transfer to a large bowl, sprinkle with more grated Parmesan cheese and black pepper if desired.

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