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Potatoes, Peas, and Mint
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| Baby potatoes get a coating of mashed peas and mint that brings out their inner earthiness. Yield
Serves 4 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 | |
Directions
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 Note
Try pairing this with poached chicken.
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