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Mashed Pea-tatoes

Posted on: June 28th, 2010

 

Fresh English Sweet Peas are a special treat, and when Carl Musso starts picking and delivering local peas to Tony’s, I eat them several times each week.  In need of a change, I wanted to make English Mushies (mashed peas), but with only two cups of peas, I tossed in a potato and and viola!



2 cups fresh-shucked peas
1 potato, peeled and cubed
1 cup chicken stock
3-4 TBS butter, to taste
3-4 TBS half & half, to taste
pinches of sea salt and pepper, to taste
Shuck peas, peel and cube potato – place in a saucepan with stock and bring to a boil.  Cover, reduce to a simmer and cook until soft and most of the moisture is gone.

Puree with an immersion blender, taste and adjust with butter, stock, salt and pepper.  Serve immediately – a natural with carrots, onions and grilled meats.  – Chef Mick (Michaelangelo) Rosacci

Grilled Rib Eye Steak rubbed in Tony’s Steak and Roast Seasoning, grilled to medium rare and served over Pea-tatoes with cubed carrots and red bell peppers.  Next time I’ll smother the steak in sauteed onions – a good excuse to do make them again!  Cheers!

Comments

  1. Thanks for the recipe. I am a lover of peas and am glad to now have this recipe. Thanks.

  2. Thanks – I hope your family loves it! I am a huge fan of peas and there are a number of other recipes on the Tony's Website at http://www.TonysMarket.com. The season doesn't last long; we're getting them from Musso's in Pueblo now and we should have organic from Grant Family Farm in Wellington next week – sometimes some from the mountains after that – cheers!

  3. Mushy Peas! I'm a big fan of 'em

    I will make these soon