Recipe by COOKGIRl
Found on the blog rhrecipes.com. Psst-you could "sneak" in a small parsnip or two for added nutrition and the kiddos would never suspect. My two gold coins worth. No green dye was used in the preparation of this recipe-lucky you! Please *NOTE*: the food.com site is not working properly and I have been unable to add this ingredient to the list: 4 tablespoons sour cream (or substitute plain yogurt, creme fraiche, [soy] mayonnaise, cream cheese, etc.) A sprinkle of fresh or dried parsley either mixed into the potatoes or garnished on top would make a nice final touch and maintain the spirit of the green theme!
Top Review by I'mPat
Well this one certainly got the DM to eat her mash which for some reason she has gone off (she has dementia and things change all the time) but the 3 of us thoroughly enjoyed, I used Carisma potatoes which are a low GI potato and to be honest did not take any measurements just added the butter and milk as needed when mashing and when I added the peas and couple of handfuls. Thank you Cookgirl, made for Make My Recipe in the Aussie/Kiwi forum.
- 6 russet potatoes, scrubbed well, peeled and cut up into chunks (depending on the size, I usually quarter or eighth)
- 8 ounces frozen green peas (no need to thaw)
- 4 tablespoons butter (or butter substitute)
- salt and pepper, to taste (I used a small pinch of white pepper)
- milk (or milk substitute-I warmed the milk first)
Directions See How It's Made
- *Please read the recipe introduction first for special note.
- Boil potatoes in a large pot of salted water until soft.
- Add the peas the last 4-5 minutes of cooking. Check peas for doneness, then drain them and potatoes in a colander.
- Return the peas and potatoes to the pot. Next, add butter, *sour cream (or substitute), salt and pepper. Mash until pureed and there are *no* visible traces of the green peas (for those picky eaters of yours!).
- Add milk or milk substitute to desired creaminess. Taste and adjust seasonings if needed.
- Servings are estimated.