Amish Creamed Peas and Baby Potatoes Directions:
Lightly coat the insert of a 5-quart slow cooker with nonstick spray.
Place the baby potatoes in an even layer in the bottom of the slow cooker, cutting any larger than 1 1/2 inches in half so they cook evenly.
Sprinkle the kosher salt and black pepper evenly over the potatoes.
In a measuring cup, whisk the fat-free half & half, unsweetened almond milk, and cornstarch until smooth, then pour evenly over the potatoes.
If using heavy cream instead, pour the heavy cream directly over the potatoes and do not use the half & half, almond milk, or cornstarch.
Scatter the frozen peas evenly over the top without stirring.
Cover with the lid and cook on LOW for 5 hours or HIGH for 3 hours until the potatoes are fork-tender.
Gently stir to combine the peas, potatoes, and sauce into a cohesive creamy mixture.
If a thicker sauce is desired, leave uncovered on WARM for 10 minutes, stirring once halfway through.
Serve hot, spooning sauce over each portion.
WW Points Calculation
Baby potatoes (2 lb) – 0.00
Frozen peas (1 1/2 cups) – 0.00
Fat-free half & half (1 cup) – 4.00
Unsweetened almond milk (1/2 cup) – 0.00
Cornstarch (1 tbsp) – 1.00
Kosher salt and black pepper – 0.00
Points Information:
Total Points: 5.00
Servings: 6 servings (approximately 1 1/3 cups, about 11 oz each)
Points per serving: 0.83
Nutrition Information
Calories: 185
Fat: 2 g
Protein: 6 g
Carbohydrates: 36 g
Sugar: 6 g
Sodium: 410 mg
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