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Red Mashed Potatoes with Vegetables Recipe
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A festive alternative side dish.
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Servings:
Ingredients
2 pounds red skin potatoes
kosher salt and pepper
drizzles of olive oil
3 tablespoons unsalted butter
1 (8-10 oz) bag of frozen pearl onions - or fresh pearl onions
pinch of sugar
1/2 fresh squeezed lemon juice or 2 tablespoons of bottled lemon juice
5 slices lemon
1 bag frozen snap peas of 1 cup of fresh pea pods
1 lemon - zested
salt and pepper to taste
1 tablespoon fresh lemon thyme, off of stem
1/4 cup rough chopped fresh parsley
Directions
PREP
5
mins
COOK
30
mins
READY IN
35
mins
Wash potatoes with a stiff vegetable brush.
Put potatoes in a large pot of salted cold water, cover.
Boil until the potatoes are tender - approximately 30 minutes.
Drain.
Toss potatoes in a bowl, peeled or unpeeled, and roughly mash them.
Drizzle with olive oil, salt and pepper.
Heat 2 tablespoons of olive oil with butter in a medium saucepan until the butter melts.
Add pearl onion, sugar, lemon juice and cook, stirring frequently, until the onions start to brown. Approximately 5-7 minutes.
Add lemon slices, snap peas or pea pods, and lemon zest.
Cook through until the peas are hot.
Season with salt and pepper.
Pour vegetables over the potatoes in a serving dish.
Drizzle with olive oil.
Season with salt and pepper.
Garnish with parsley.
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