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Red Mashed Potatoes with Vegetables Recipe

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A festive alternative side dish.

Red Mashed Potatoes with Vegetables Recipe (+)

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.

Prep Time: 5 minutes

Cook Time: 30 minutes

Servings: 6

Enter desired 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 pears 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

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