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Red Mashed Potatoes with Vegetables Recipe

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A festive alternative side dish.
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Servings:
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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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