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Side Dish

Mashed Pea-tatoes

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  • Prep Method: Mashed
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  • 2 cups fresh-shucked peas
  • 1 Russet 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,


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