Spring Mashed Potatoes
Recipe from Smithfield

A new twist on mashed potatoes and peas, with a little touch of mint.


Spring Mashed Potatoes

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Servings: 6
Total Time: 40 mins
Related Categories: Mashed Potatoes, Mother's Day, Potatoes, Potatoes, Vegetables
 
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Ingredients
  • 2  pounds
    Idaho potatoes, peeled and cut into 1-inch chunks (about 5 cups)
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  • 3/4  cup
    hot milk
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  • 4  tablespoons
    butter
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  • 1/2  teaspoon
    salt
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  • 1/4  teaspoon
    black pepper
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  • 2  cups
    frozen peas
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  • 6  tablespoons
    butter
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  • 2  tablespoons
    chicken stock
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  •  
    Salt and pepper to taste
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  • 2  tablespoons
    fresh mint, finely chopped
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  •  
    (Have 1/2 cup hot milk on hand if needed for creamier consistency)
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Directions
1.
In a large pot, place potatoes and add enough water to cover. Cook 13 to 15 minutes or until very tender. Drain potatoes in colander. Return cooked potatoes to pot. With potato masher, mash in hot milk, 4 tablespoons butter, salt, and pepper. Beat with wooden spoon until potatoes are smooth and creamy. Set potatoes aside and keep warm.
2.
Meanwhile, in a medium saucepan, melt the remaining 6 tablespoons of butter. Add the peas and cook until the butter starts to simmer. Add chicken stock and continue to cook until the stock starts to simmer and the peas are heated through, but still a bright green. Pour the pea mixture into a large mixing bowl and mash. Add the hot mashed potatoes. Fold in the fresh mint.

Serving Suggestions
Garnish with a sprig of mint.
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