SMASHED NEW POTATOES WITH PEAS, LEMON, AND PEARL ONIONS
Steps:
- Put the potatoes into a large pot, cover them with cold water, and add a large pinch of salt. If they're large, cut them in half. Bring to a boil and simmer until the potatoes are fork tender, 20 to 30 minutes. Drain. Stick a fork into the potatoes, 1 at a time, lift them out of the colander and peel with a paring knife. Toss the potatoes into a bowl and roughly crush them. Drizzle with olive oil and season with salt and pepper.
- Heat 2 tablespoons olive oil with the butter in a medium saucepan over medium heat until the butter melts. Add the pearl onions, sugar, and lemon juice and cook, stirring frequently, until the onions are browned, 5 to 6 minutes. Add the lemon slices, peas, and lemon zest and continue cooking until the peas are hot. Season with salt and pepper. Dump the vegetables over the potatoes in the bowl, drizzle with extra-virgin olive oil add the parsley and dill and taste for salt and pepper. Scatter the watercress over the top, fold it in just until it wilts and call it a day.
MASHED POTATOES AND PEAS
Cooked, pureed peas give these mashed potatoes their unique color and a hint of sweetness.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 6
Steps:
- Peel and cut potatoes crosswise into 1 1/2-inch-thick slices. Place slices in a medium saucepan, and cover with cold water. Bring to a boil over medium heat; add 1 tablespoon salt. Reduce to a low simmer, and cook until potatoes are tender when pierced with a knife, about 15 minutes. Transfer to a colander; let drain.
- Meanwhile, melt 1 tablespoon butter in a small saute pan over medium-low heat. Add peas, and cook until they are tender and bright green, 4 to 5 minutes. Transfer to the jar of a blender, and add milk; blend until mixture is smooth and combined.
- While still hot, pass potatoes through a ricer or food mill into a large heat-proof bowl. Stir with a wooden spoon until they are smooth, about 1 minute. Using a whisk, incorporate remaining 4 tablespoons butter. Whisking constantly, add pureed pea mixture, and season with salt and pepper. Serve immediately, or keep warm over a pan of simmering water.
ZESTY HADDOCK WITH CRUSHED POTATOES & PEAS
Being pushed for time doesn't mean you have to eat unhealthily, as this quick and low-fat fish supper proves
Provided by Good Food team
Categories Dinner, Main course
Time 35m
Number Of Ingredients 9
Steps:
- Cover the potatoes in cold water, bring to the boil, then turn to a simmer. Cook for 10 mins until tender, adding peas for the final min of cooking. Drain and roughly crush together, adding plenty of seasoning and 1 tbsp oil. Keep warm.
- Meanwhile, for the dressing, mix 1 tbsp oil, the lemon juice and zest, capers and chives with some seasoning.
- Dust the fish in the flour, tapping off any excess and season. Heat remaining oil in a non-stick frying pan. Fry the fish for 2-3 mins on each side until cooked, then add the dressing and warm through. Serve with the crush and broccoli.
Nutrition Facts : Calories 305 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 28 grams protein, Sodium 0.71 milligram of sodium
SMASHED POTATOES AND PEAS
Provided by Melissa Roberts
Categories Potato Side Christmas Thanksgiving Kid-Friendly Quick & Easy Pea Potluck Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Makes 1 serving
Number Of Ingredients 5
Steps:
- Generously cover potatoes with cold water in a small saucepan. Add 1/2 teaspoon salt. Simmer, covered, until just beginning to get tender, about 8 minutes.
- Add peas and simmer, partially covered, until potatoes are tender, about 5 minutes. Drain, then return to pan. Add butter, milk, and 1/8 teaspoon each of salt and pepper. Let stand off heat 1 minute, then add scallion. Coarsely mash.
BASIL MASHED POTATOES AND PEAS
Provided by Marian Burros
Categories dinner, weekday, side dish
Time 20m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Scrub new potatoes but do not peel. Cook in water to cover in covered pot.
- Chop whole onion.
- Heat a medium-size nonstick pan until it is very hot; reduce heat, add oil and saute onion until it is very soft and has browned.
- Meanwhile, mince garlic and add to onion.
- Wash, dry and chop basil.
- Remove potatoes from cooking water; leave water in pot, and put peas into cooking water for a minute or two to heat through. Place potatoes in food processor with yogurt, onion and garlic, and process. Then, stir in peas, basil, salt and pepper.
Nutrition Facts : @context http, Calories 340, UnsaturatedFat 2 grams, Carbohydrate 67 grams, Fat 3 grams, Fiber 11 grams, Protein 13 grams, SaturatedFat 1 gram, Sodium 430 milligrams, Sugar 15 grams
BAKED MASHED POTATOES WITH PEAS, PARMESAN CHEESE AND BREADCRUMBS
Provided by Giada De Laurentiis
Categories side-dish
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 400 degrees F. Butter a 13- by 9- by 2-inch baking dish. Set aside.
- For the potatoes: In a large saucepan, combine the butter, salt and potatoes. Add enough cold water to cover the potatoes by 1 inch. Bring to a boil over medium-high heat. Boil until the potatoes are very tender, about 15 minutes. Drain the potatoes and return them to the same pot. Using a potato masher, mash the potatoes until smooth. Mix in the mozzarella, milk, Parmesan and butter. Season with salt and pepper. Transfer the potatoes to the prepared baking dish.
- For the peas: In a medium skillet, melt the butter over medium heat. Add the thawed peas and cook until heated through. Add the salt and pepper.
- Using a large spoon, make a 4-inch well in the center of the potatoes and fill with the cooked peas.
- For the topping: Stir the cheese and breadcrumbs in a small bowl to blend. Sprinkle the breadcrumb mixture over the mashed potatoes (can be prepared up to this point 6 hours ahead of time; cover and chill).
- Drizzle the top with olive oil and bake until the topping is golden brown, about 20 minutes.
MINT-PEAS MASHED POTATOES
From Marie-Josée Taillefer. I haven't try it but I think it's delicious and healty because of the green.
Provided by Boomette
Categories Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Boil potatoes in salted water until tender when pierced.
- Drain, return them to the pot, cover and let dry a few minutes.
- In a little saucepan, heat the milk with peas and mint.
- Mash the potatoes then add the mixture of peas and butter, to obtain a creamy consistency. Add salt and pepper if you want. And serve.
Nutrition Facts : Calories 314.5, Fat 13, SaturatedFat 8.1, Cholesterol 34.8, Sodium 167.6, Carbohydrate 43.8, Fiber 6.7, Sugar 3.3, Protein 7.4
SMASHED POTATOES AND PEAS
Categories Milk/Cream Garlic Potato Vegetable Side Quick & Easy Pea Thyme Boil Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Briskly simmer milk, potatoes, garlic, thyme, salt, and pepper in a 2-quart saucepan over moderate heat, partially covered, 10 minutes (do not let boil).
- Add peas and cook, partially covered, until potatoes are tender, about 5 minutes. Remove from heat, then add butter and let stand, covered, until melted, about 1 minute. Discard thyme.
- Coarsely mash mixture with a potato masher or large fork. Thin with additional milk if desired.
SAUSAGE, POTATOES AND PEAS
This was first made for me by an older family friend. he says this is an old italian recipe. i don't know if it is or not, but everyone always likes it. i usually serve with crusty bread, although some people i've made this for like rice or pasta with it. that is too much starch for me, i know this recipe is not very healthy, but i still occasionally make it because family really likes it.
Provided by bunnylove in NEW EN
Categories Meat
Time 1h20m
Yield 3-4 serving(s)
Number Of Ingredients 9
Steps:
- Spread sausage links, potatoes and peas in 13 x 9 baking dish.
- in saucepan over medium heat mix rest of ingredients until boullion cube is dissolved.
- pour over sausage, potatoes and peas.
- cover tightly with aluminum foil.
- bake in 350 degree oven 45 minutes to 1 hours.
Nutrition Facts : Calories 854.3, Fat 46.3, SaturatedFat 16.2, Cholesterol 94.8, Sodium 2344.2, Carbohydrate 65.2, Fiber 12.1, Sugar 11.4, Protein 44
More about "smashed potatoes and peas food"
CRISPY SMASHED POTATOES & SALSA VERDE PEAS - IRENA MACRI
From irenamacri.com
Category Side DishCalories 358 per serving
- Cut off any discolouration or the eyes of the potatoes and give them a good scrub. Leave the rest of the skin on.
- Add potatoes to a pot and cover with cold water. Stir in a teaspoon of salt and bring to a boil, then lower the heat to a gentle bubble and cook for about 20-30 minutes (depending on the size of the potatoes). Don’t worry if the skin cracks as we’ll be destroying them anyway.
- Strain the potatoes and let them cool for 10-15 minutes. This is important! That beneficial resistance starch will develop further while potatoes are cooling down. In the meantime, preheat the oven to 180-190 C / 370-375 F, depending on how hot your oven gets.
- Place a piece of parchment paper on a large, flat tray (or two trays if making a big batch). Add whole potatoes leaving a bit of space between them. Using a potato masher or the bottom of a jar or a bottle, press down on each potato to smash them into a pancake. The flatter they smash, the crispier they will be. But don’t go crazy as you want to keep them in a round shape, more or less.
CRISPY WHOLE30 SMASHED POTATOES WITH PEAS, LEMON & HERBED ...
From whole30.com
4.8/5 (10)Estimated Reading Time 3 minsServings 4Total Time 25 mins
- FILL a medium-sized saucepan about 1/3 full of water and add the potatoes. Bring to a boil and once boiling, set timer for 10 minutes.
- While potatoes are boiling, prepare your aioli by MIXING all ingredients together in a bowl. Set aside.
SMASHED NEW POTATOES WITH PEAS AND CILANTRO - THE NEW BAGUETTE
From thenewbaguette.com
3.6/5 (24)Total Time 30 minsCategory LunchCalories 212 per serving
- Generously salt the large pot of boiling water and add the potatoes. Cook for about 15 minutes, or until soft.
- Meanwhile, add the peas to the medium pot of boiling water and cook for 1 minute. Immediately drain into a colander and run the peas under cold water. Add two-thirds of the peas to a food processor and set the rest aside.
- Rinse the preserved lemon. Cut it into quarters, scrape out the flesh, and discard it. Slice the rind and add it to the food processor with the peas.
MASHED POTATOES AND PEAS ~ A SIMPLE TASTY SIDE ...
From fivehearthome.com
5/5 (2)Total Time 30 minsCategory Side DishCalories 254 per serving
- Peel potatoes and cut into large chunks of equal size. Place potatoes in a pot and cover with cold water. Bring to a boil and stir in 1 teaspoon of salt. Reduce heat and simmer until potatoes are tender when stabbed with a fork (start checking at 15 minutes). Add frozen peas to pot and cook for another minute or until peas are heated through.
- Drain potatoes and peas; return to pot with milk, butter, 1 teaspoon salt, and freshly ground black pepper, to taste. Mash gently with a handheld potato masher. Cover pot and place back on burner (that has been turned off) to keep warm until ready to serve.
SMASHED POTATOES AND PEAS WITH LEMON AND DILL - RECIPE ...
From finecooking.com
4.7/5 (5)Category Side DishesCuisine AmericanCalories 350 per serving
CREAMY SMASHED POTATOES ’N PEAS - RECIPE
From halfyourplate.ca
Estimated Reading Time 50 secs
CREAMY CHICKPEAS & MASHED POTATOES | THE FULL HELPING
From thefullhelping.com
4/5 (4)Category Main, Main CourseCuisine AmericanTotal Time 50 mins
- To make the mashed potatoes, bring a large pot of salted water to a boil. Add the potatoes and boil for 10-12 minutes, or until the potatoes are completely tender. Drain the potatoes and return them to the pot. Use a potato ricer or masher to mash them. Add the non-dairy milk and vegan butter and continue mashing until the potatoes have a consistency that you like, adding more non-dairy milk if needed. Season to taste with salt and pepper and set the potatoes aside.
- To make the creamy chickpeas & mushrooms, heat the oil or broth in a large, roomy skillet (preferably non-stick) over medium low heat. Add the shallots. Cook for 2 minutes, or until the shallots are clear. Add the garlic and cook for 1 minute more, stirring frequently. Add the mushrooms, 1/4 cup vegetable broth, and the tamari. Cook, stirring often, until the mushrooms have released all of their juices and are completely tender (about 6-8 minutes).
- Add the remaining broth and cashew cream to the skillet. Stir well. When the liquid is heated through, transfer a ladle of it (about 1/3-1/2 cup) to a small bowl and whisk it together with your flour to create a slurry. When the slurry is smooth and has no visible lumps, pour it back into your skillet and stir everything well. Continue to cook the whole mixture for a minute or two, until the sauce has thickened. Then, stir in the dried thyme and rosemary, lemon, and chickpeas. Taste and add salt and freshly ground pepper as needed.
- To serve, divide the mashed potatoes onto plates (about 1 heaping cup per person) and top with a generous spoonful of the chickpea and mushroom mixture. Garnish with fresh herbs and/or vegan parmesan cheese, if you like. Enjoy!
IRIO (AFRICAN MASHED POTATOES) - CHEF LOLA'S KITCHEN
From cheflolaskitchen.com
5/5 (4)Total Time 30 minsCategory Lunch/DinnerCalories 127 per serving
- Put the potatoes, Peas, and corn in a large pot and add enough water to almost cover the potatoes.
SALISBURY STEAK, MASHED POTATOES, AND PEAS
From thepioneerwoman.com
Servings 10Estimated Reading Time 6 minsCategory Main Dish, MeatTotal Time 1 hr 30 mins
- When they’re cooked through, the fork should easily slide into the potatoes with no resistance, and the potatoes should almost, but not totally, fall apart.Drain the potatoes in a large colander.
MUSTARD PORK CHOPS WITH SMASHED POTATOES AND PEAS – PORK ...
From womansday.com
Servings 4Total Time 25 minsCategory Feed a Crowd, Dinner, Main DishCalories 612 per serving
- Add 1/2 tsp salt, reduce heat and simmer until tender, 12 to 15 minutes, adding the peas during the last 2 minutes of cooking.
SAUSAGE AND APPLE KEBABS WITH SMASHED POTATOES AND PEAS ...
From realsimple.com
3.5/5 (248)Total Time 45 minsCategory FoodCalories 568 per serving
- Soak the skewers in water for 15 minutes. Heat oven to 400° F and line a rimmed baking sheet with foil or parchment.
- Peel and quarter the potatoes and place them in a large pot. Add enough cold water to cover and bring to a boil. Add 1 teaspoon salt, reduce heat, and simmer until tender, 15 to 18 minutes. Add the peas and simmer until heated through, about 1 minute. Drain the potatoes and peas and return them to the pot. Add the milk, butter, ¾ teaspoon salt, and ¼ teaspoon pepper and gently mash.
- While the potatoes are cooking, cut the sausage on the diagonal into 1-inch chunks. Core and cut the apples into chunks.
- Alternately thread the sausage and apple chunks onto the skewers and place on the baking sheet.
CHEESY BAKED MASHED POTATOES WITH PEAS | GIADZY
From giadzy.com
Author Giada De LaurentiisTotal Time 55 minsCategory Side DishCalories 503 per serving
- For the potatoes: In a large saucepan, combine the butter, salt and potatoes. Add enough cold water to cover the potatoes by 1 inch. Bring to a boil over medium-high heat. Boil until the potatoes are very tender, about 15 minutes. Drain the potatoes and return them to the same pot. Using a potato masher, mash the potatoes until smooth. Mix in the mozzarella, milk, Parmesan and butter. Season with salt and pepper. Transfer the potatoes to the prepared baking dish.
- For the peas: In a medium skillet, melt the butter over medium heat. Add the thawed peas and cook until heated through. Add the salt and pepper.
- Using a large spoon, make a 4-inch well in the center of the potatoes and fill with the cooked peas.
MASHED POTATOES WITH PEAS AND SCALLIONS RECIPE - REAL SIMPLE
From realsimple.com
5/5 (1)Total Time 40 minsServings 8Calories 288 per serving
- Place the potatoes in a large pot and add 2 teaspoons salt and enough cold water to cover. Bring to a boil. Reduce heat and simmer until the potatoes are very tender, 20 to 25 minutes. Add the peas, cook for 30 seconds more, then drain and return the potatoes and peas to the pot.
- Add the sour cream, butter, 1 teaspoon salt, and ¼ teaspoon pepper to the potatoes and mash to the desired consistency. Fold in the scallions.
VEAL ROAST WITH GREEN MASHED POTATOES - FOOD & WINE MAGAZINE
From foodandwine.com
Servings 8Total Time 2 hrs 30 minsCategory Veal
- Season the veal with salt and transfer to a rimmed baking sheet. Refrigerate uncovered overnight. Bring the meat to room temperature 30 minutes before roasting.
- Preheat the oven to 250° and set a rack in a large flameproof roasting pan. Arrange the veal racks back to back in the pan, with the frenched bones crisscrossed and pointing upward. Season with salt and pepper. Roast for about 1½ hours, until an instant-read thermometer inserted in the thickest part registers 100°. Increase the oven temperature to 500° and continue to roast for about 15 minutes longer, until the outside is browned and an instant-read thermometer inserted in the thickest part registers 120°. Transfer the racks to a carving board, tent with foil and let rest for 30 minutes. Set the roasting pan aside; do not wipe out.
- In a medium saucepan, cover the potatoes with water and bring to a boil. Add 1 tablespoon of salt and simmer over moderate heat until tender, 15 minutes; drain. Using a ricer and working over a medium bowl, rice the potatoes.
- In a food processor, pulse the 4 cups of peas with the 1 cup of mint, the lemon zest and 2 tablespoons of the cream until finely chopped. Season with salt and pepper.
CHICKEN BREASTS WITH POTATOES AND MASHED PEAS - FOOD & WINE
From foodandwine.com
5/5 Total Time 1 hr 45 minsServings 4Published 2017-01-16
- Preheat the oven to 425°. On a large rimmed baking sheet, toss the halved potatoes with the olive oil and season with salt and pepper. Roast the potatoes for about 35 minutes or until tender and browned.
- Meanwhile, in a large ovenproof skillet, melt the 3 tablespoons of butter. Season the chicken breast halves with salt and pepper and add to the skillet, skin side down, along with the thyme sprigs.
- Transfer the chicken to the oven and roast for about 15 minutes, until cooked through. Add the chicken to the potatoes and keep warm. Reserve 3 tablespoons of the melted fat from the skillet.
- Pour off the remaining fat from the skillet and discard the thyme sprigs. Add 1/2 cup of the wine to the skillet and boil over moderately high heat, scraping up the browned bits, until reduced by half, about 2 minutes.
- Bring a large saucepan of water to a boil. Add the green peas, cover and cook over moderate heat, stirring occasionally, until tender, about 3 minutes.
- Transfer the chicken breasts and potatoes to plates. Spoon the mashed peas alongside and serve with the pan sauce.
15 EXAMPLES OF FOOD THAT GOES WELL WITH MASHED POTATOES ...
From topfoodinfo.com
- Turkey. Without a whole roasted turkey, Thanksgiving dinners are incomplete. In the United States, most people prefer having turkeys with mashed potatoes.
- Fried Chicken. Apart from turkey, chicken dishes, especially fried chicken, go really well with mashed potatoes. Fried chickens tend to be crispy on the outside and tender on the inside.
- Roasted Chicken. Are you craving some roasted chicken breasts? The chicken should be properly marinated and roasted till golden brown. A creamy side dish, such as mashed potatoes, will definitely complement your crispy yet tender chicken.
- Pork Chops. There’s no denying that grilled pork chops are delicious. However, the texture of the pork meat might seem a bit dry for you. Thus, you’ll want something creamy to go with it.
- Grilled Beef Steak. Beef is full of protein. Based on how you cook, grill, or fry them, they can be either dry or succulent. But, when it comes to choosing a beef dish that goes well with mashed potatoes, beef steaks will be your best bet.
- Pot Roast. One of the best comfort foods you’ll ever eat is pot roast. This rich gravy meal, which includes wine and tomato sauce, can be made with either beef or ham.
- Meatloaf. Another comfort food on this list is meatloaf. You can prepare meatloaf in many ways by adding ingredients of your choice. Given the dish is on the drier side, it is perfect for eating with creamy mashed potatoes.
- Corn Beef. Corn beef has always been one of the favorite dishes on my table on festive occasions. The salty, spicy, and tender dish is rich in flavor. Hence, plain, creamy mashed potatoes are just the best side dish to complement the taste of spicy corn beef dishes.
- Pork Roast. Pork roast with mashed potatoes is an amazing combination. Since the pork meat is a bit firm, the smooth and creamy mashed potatoes will make up for it.
- Fish Cakes And Patties. Not only meat, but you can also try mashed potatoes with various fish recipes. There are many ways you can combine mashed potatoes with fish.
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