Spring Mashed Potatoes

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

Serves: 6
Cook Time: 40 Minutes

Ingredients

• 2 pounds Idaho potatoes, peeled and cut into 1-inch chunks (about 5
• cups)
• 3/4 cup hot milk
• 4 tablespoons butter
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups frozen peas
• 6 tablespoons butter
• 2 tablespoons chicken stock
• Salt and pepper to taste
• 2 tablespoons fresh mint, finely chopped
• (Have 1/2 cup hot milk on hand if needed for creamier consistency)

Steps

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.

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.

This recipe was specially prepared and created by Paula Deen for Smithfield. Recipe and photo courtesy of Smithfield.

Emiliesmom
Okay, peas and mint in my mashed potatoes? Only Paula would know this is a perfect combination, and SO beautiful to look at as well. We made a pork tenderloin and had these on the side. Who needs a salad when you have green mashed potatoes!