Potatoes, Peas, and Mint

Baby potatoes get a coating of mashed peas and mint that brings out their inner earthiness.

  • Servings: 4
Potatoes, Peas, and Mint

Photography: Raymond Hom

Source: Martha Stewart Living, June 2011


  • 1 1/4 pounds baby red potatoes
  • 1/2 cup fresh or frozen peas
  • 2 tablespoons extra-virgin olive oil
  • 1/3 cup chopped mint leaves
  • 3/4 teaspoon coarse salt
  • Freshly ground pepper


  1. Cook potatoes in a pot of boiling water until easily pierced with a fork, 11 to 14 minutes; drain. Halve potatoes. Meanwhile, simmer peas in a saucepan of water until tender, about 4 minutes; drain, reserving 1/4 cup cooking liquid. Crush peas with 1 tablespoon olive oil and 2 tablespoons reserved cooking liquid using a fork. Gradually stir in remaining 2 tablespoons cooking liquid until mixture is thick and chunky. Toss potatoes with pea mixture, mint, salt, and some pepper. Drizzle with additional tablespoon oil.

Cook's Notes

Try pairing this with poached chicken.


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