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Potatoes, Peas, and Mint

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

  • servings: 4
Photography: Raymond Hom

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Ingredients

  • 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

Cook's Note

Try pairing this with poached chicken.

Directions

  1. Step 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.

Source
Martha Stewart Living, June 2011

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