Red Mashed Potatoes with Vegetables Prep Time: 5 minutes Cook Time: 30 minutes Servings: 6 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	1

	A festive alternative side dish.   Directions 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.	2