If left to my own devices, I could, and probably would, eat eggs and/or potatoes for most of my meals. They are two of my favourite foods and I have yet to meet them served in a way I didn't approve of.
Of all the potato-dish variations out there, and believe me there are many, I would likely choose mashed potatoes last. I love hasselback potatoes, roasted potatoes and baked potatoes, and while mashed potatoes are good too, I find them to be just a little boring.
Until now that is. Mashed potatoes are often served as a fall or winter dish, but what about a spring inspired mashed potato? Think red potatoes, fresh peas, chopped mint, fragrant lemon zest and a hint of ground black pepper. All mixed and bashed with a wooden spoon just like regular mashed potatoes, only different.
The kids lapped them up, Rob mentioned three times after dinner how much he enjoyed them and I wished I had doubled the recipe. Then I could serve the leftovers for breakfast, with an egg of course.
Mashed Potatoes with Peas and Mint
- 6 red potatoes, washed and chopped into 1" pieces
- 2 cups frozen peas
- 1/2 cup milk or cream
- 2-3 tablespoons butter
- 2 tablespoons mayonnaise
- 1/4 cup fresh mint, chopped
- Zest of one lemon
- Fresh ground pepper, to taste
- Salt, to taste
Place the potatoes into a pot of well salted water and bring to a boil, cooking until the potatoes are tender. When the potatoes are 2-3 minutes away from being done, add the peas to the pot of water and cook them with the potatoes.
Drain the potatoes and peas and return them to pot. Cover with a lid and allow them to dry for a minute.
Add the butter, milk, mayonnaise, mint, lemon zest and fresh ground pepper. Mash well with the back of a wooden spoon and season with salt.