Green Mashed Potatoes

This irio recipe (basically mashed potatoes and peas with corn) sounded so good, we decided to try it ourselves. However, we didn’t have corn and so instead mixed in a caramelized onion. We also used yukon gold and fingerling potatoes, and left in the skins. The result was really good — a lovely green, nice pea flavor (and nutrition) with a bit of onion, and nothing too unhealthy. We’ll probably try it with corn as well, but I like the way the onion blended into the texture — I’m not sure I would like having the corn in there as much.

A bunch of potatoes (about 5 yukon golds and several fingerlings), cut into smallish chunks
1 yellow onion, diced (or food-processored and drained of extra liquid)
2 c frozen peas
1 scallion, sliced thinly
salt, pepper, sugar, olive oil, butter

Put the peas and potato chunks in a pot and just cover with water. Bring to a boil, then lower heat and simmer until the potatoes are a little mushy. Meanwhile, heat a little oil and butter in a frying pan on medium high. Add the onions and let sit and brown for a minute or two. Sprinkle with a little salt, pepper, and sugar, mix, and let sit again. Add a little more butter if needed. Repeat a couple more times, then reduce to medium, cover, and let cook until brown and sweet. Add more butter, salt, pepper, or sugar as needed.
Drain the potatoes and peas, saving the water. Mash with a potato masher, adding 1 tbsp butter and some of the reserved water as needed. When mashed, mix in the onions, and add salt and pepper to taste. Serve topped with scallion slices.

Posted by March, 8 2009 · Permalink · Printable