A Spring Alternative to Mashed Potatoes

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When spring gives you vibrant green peas, you make playfully green food. At least, that was my conviction when I decided to revive one of my childhood’s favorites. Growing up abroad, I was not exposed to Dr. Seuss’ ever so popular green eggs and ham. But I had something even cooler: green mashed potatoes, meal of choice of the little giants. Nowadays, grown-ups call it green pea puree, but I call it a jazzy celebration of the spring.

Ingredients
1 bag of frozen peas (thawed)
3/4 cup of milk
2 tablespoons of butter
1 shallot chopped
1 garlic clove minced
Salt and pepper

Sweat the shallot in the butter until it is translucent, but not browned. Add the garlic and saute for 30 additional seconds.

Stir in the peas and cook for 2 minutes.

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Add the milk, bring to a boil and then simmer for 10 minutes. Add salt and pepper to taste.

Using a slotted spoon, transfer the peas to a blender. Pour the cooking liquid in a cup. Puree the peas while gradually adding the cooking liquid until you’ve reached your desired texture.

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Serve hot.

Thrifty Tip: Adding more milk will transform this puree into a soup that can be served chilled. Perfect for the warm summer days ahead. Serve with a dollop of creme fraiche or sour creme.

Vegans: Substitute vegetable stock and olive oil for milk and butter.

By Raissa Nebie on June 9, 2009 | 2

Filed under: Cooking, Vegetables

Comments

2 Responses to “A Spring Alternative to Mashed Potatoes”

    Diane
    June 9th, 2009 @ 2:07 PM

    That looks like so much fun to eat! I don’t have a real blender (boo to the lack of counter space), but I do have an immersion blender. Would that work just as well?

    Raissa Nebie
    June 9th, 2009 @ 6:06 PM

    Yes Diane. An immersion blender will work as well. The texture might be a little chunkier, but that’s not a bad thing.

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