Smashed Potatoes and Peas |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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No, this isn't more British nursery food: Garlicky, sweet, and creamy, it's a wonderful side dish for roasts and meaty white fish. Ingredients:
1 cup whole milk |
1 lb large red boiling potatoes (about 4), scrubbed well and cut into 1-inch pieces |
2 garlic cloves, quartered |
2 (4-inch) sprigs fresh thyme |
1 1/4 teaspoons salt |
1/4 teaspoon black pepper |
1 (10-oz) package frozen peas (not thawed) |
2 tablespoons unsalted butter |
Directions:
1. 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).
2. 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.
3. Coarsely mash mixture with a potato masher or large fork. Thin with additional milk if desired.
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