Mint Peas Mashed Potatoes Recipes

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MINTY MUSHY PEAS

This is a fantastic recipe that is so quick and so simple and uses our reliable friends the frozen peas, which work really well here. Great with fish, meat or even as a vegetarian dish with a big dollop of butter on top.

Provided by Jamie Oliver

Categories     side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 6



Minty Mushy Peas image

Steps:

  • Heat the oil in a pan and add the chopped onions, mint, and peas. Cover and leave for a few minutes to steam. Mash with a potato masher. You can do this with a food processor as well, just pulse it until smooth. Whether mashing or pulsing, when it's done add the butter and season very carefully, to taste.

2 tablespoons olive oil
1 bunch spring onions, chopped
1 handful fresh mint, leaves picked
1 pound (500 grams) frozen peas
2 large knobs butter
Sea salt and freshly ground black pepper

MASHED PEAS

A quick, easier, healthier, and sweeter alternative to mashed potatoes. I first ate these at an Irish restaurant in Singapore and fell in love!

Provided by Ella

Categories     Side Dish     Vegetables     Green Peas

Time 25m

Yield 6

Number Of Ingredients 7



Mashed Peas image

Steps:

  • Heat the olive oil in a skillet, and cook and stir the frozen peas, mint leaves, and green onions until the peas are hot and tender but still bright green, 7 to 10 minutes. Pour the peas into a bowl, and mash until the peas are thoroughly crushed but still slightly chunky. Stir in the butter, brown sugar, and salt and pepper, and mix until the sugar has dissolved. Serve warm or cold.

Nutrition Facts : Calories 163.6 calories, Carbohydrate 18 g, Cholesterol 10.2 mg, Fat 8.8 g, Fiber 4.1 g, Protein 4.9 g, SaturatedFat 3.1 g, Sodium 118.4 mg, Sugar 9.3 g

2 tablespoons olive oil
1 (16 ounce) package frozen peas
1 bunch fresh mint leaves
1 bunch green onions, chopped
2 tablespoons butter
2 tablespoons brown sugar
salt and pepper to taste

MINT-PEAS MASHED POTATOES

From Marie-Josée Taillefer. I haven't try it but I think it's delicious and healty because of the green.

Provided by Boomette

Categories     Potato

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6



Mint-Peas Mashed Potatoes image

Steps:

  • Boil potatoes in salted water until tender when pierced.
  • Drain, return them to the pot, cover and let dry a few minutes.
  • In a little saucepan, heat the milk with peas and mint.
  • Mash the potatoes then add the mixture of peas and butter, to obtain a creamy consistency. Add salt and pepper if you want. And serve.

Nutrition Facts : Calories 314.5, Fat 13, SaturatedFat 8.1, Cholesterol 34.8, Sodium 167.6, Carbohydrate 43.8, Fiber 6.7, Sugar 3.3, Protein 7.4

4 russet potatoes
1/2 cup milk or 1/2 cup cream
1 cup frozen peas
1/3 cup of fresh mint, chopped
4 tablespoons butter
salt and pepper

LAMB CHOPS AND EARLY SPRING SALAD AND MASHED GARLIC-MINT PEAS-N-POTATOES

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 21



Lamb Chops and Early Spring Salad and Mashed Garlic-Mint Peas-n-Potatoes image

Steps:

  • Place potatoes in a pot, cover with water, bring to a boil and cook until tender in salted water, 15 minutes.
  • Preheat broiler to high.
  • Arrange the chops on a slotted broiler pan and season with salt and pepper on both sides. Finely chop garlic with a handful each of the parsley and mint, then reserve. Combine salad of fennel, coarsely chopped remaining mint and parsley leaves, radishes, scallions, celery, romaine, radichio and ricotta salata, in large bowl. Combine the lemon zest, lemon juice and marmalade. Whisk in the olive oil and pour dressing over salad. Toss and season with salt and pepper, to taste.
  • When potatoes are just about ready, broil lamb chops 2 minutes on each side for rare, up to 4 minutes on each side for well doneness.
  • Drain potatoes and transfer back to the hot pot to dry. Add peas, milk and soft cheese then mash to desired consistency. Add in reserved garlic and mint mixture and salt and pepper, to taste.
  • Serve chops alongside piles of salad and potatoes.

2 1/2 pounds (3 large) russet or Idaho potatoes, peeled and cubed
Coarse salt
2 small racks of lamb, cut into chops
Ground black pepper
3 or 4 cloves garlic, cracked from skin
1 cup flat-leaf parsley, 4 generous handfuls, divided
3/4 cup mint leaves, 3 generous handfuls, divided
1 bulb fennel, quartered, core removed and thinly sliced
6 radishes, thinly sliced
6 scallions, chopped
4 celery ribs from the heart with leafy greens, chopped
1 heart romaine, shredded
1 head radicchio, shredded
1/3 pound ricotta salata cheese, crumbled
1 teaspoon lemon zest
1 lemon, juiced (3 to 4 tablespoons)
1 heaping spoonful orange marmalade
1/3 cup extra-virgin olive oil
1 cup frozen green peas
1/4 to 1/3 cup hot milk
1/2 cup garlic and herb or black peppercorn flavored soft cheese (recommended: Boursin or Alouette brand)

POTATOES, PEAS, AND MINT

Baby potatoes get a coating of mashed peas and mint that brings out their inner earthiness.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 6



Potatoes, Peas, and Mint image

Steps:

  • Cook potatoes in a pot of boiling water until easily pierced with a fork, 11 to 14 minutes; drain. Halve potatoes. Meanwhile, simmer peas in a saucepan of water until tender, about 4 minutes; drain, reserving 1/4 cup cooking liquid. Crush peas with 1 tablespoon olive oil and 2 tablespoons reserved cooking liquid using a fork. Gradually stir in remaining 2 tablespoons cooking liquid until mixture is thick and chunky. Toss potatoes with pea mixture, mint, salt, and some pepper. Drizzle with additional tablespoon oil.

Nutrition Facts : Calories 145 g, Fat 4 g, Fiber 4 g, Protein 4 g, Sodium 231 g

1 1/4 pounds baby red potatoes
1/2 cup fresh or frozen peas
2 tablespoons extra-virgin olive oil
1/3 cup chopped mint leaves
3/4 teaspoon coarse salt
Freshly ground pepper

MINT MASHED POTATOES

All it takes is one bunch of mint to liven up humdrum mashed potatoes.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Number Of Ingredients 6



Mint Mashed Potatoes image

Steps:

  • Cut potatoes into eighths, and place in a small stockpot. Add the milk, salt, and all but about 3 mint sprigs. Place over high heat, and bring to a boil. Reduce the heat to medium high, and gently boil the potatoes, stirring occasionally, until tender, 15 to 20 minutes.
  • Remove potatoes from the heat. Remove and discard the mint sprigs, and drain potatoes in a colander reserving about 2/3 cup milk. Pass the potatoes through a food mill or potato ricer into a large bowl. Add butter and reserved milk; season to taste with salt and pepper, and mix thoroughly to combine. Pick the leaves from remaining mint sprigs, slice into thin ribbons, and stir into the mashed potatoes. Serve immediately.

3 large Yukon gold potatoes, peeled
5 cups milk
1 teaspoon salt, plus more to taste
1 bunch fresh mint
2 tablespoons unsalted butter, cut into pieces
Freshly ground pepper to taste

SMASHED PEAS WITH MINT BUTTER

This is a Gourmet Magazine recipe which is a variation on "mushy peas", a beloved British street food. Posted for ZWT 8.

Provided by DailyInspiration

Categories     Vegetable

Time 30m

Yield 8 serving(s)

Number Of Ingredients 7



Smashed Peas With Mint Butter image

Steps:

  • Cook peas with water and 1/2 teaspoons salt in a 5-quart heavy pot over moderate heat, covered, stirring occasionally, until heated through and tender, about 8 minutes.
  • While peas cook, stir together butter, mint, parsley, pepper and remaining 3/4 teaspoons salt until combined well.
  • Pulse peas (with cooking water) in 2 batches in a food processor until coarsely pureed, transferring to a large bowl. Stir in herb butter until melted.

4 (10 ounce) packages frozen peas, not thawed
2/3 cup water
1 1/4 teaspoons salt
5 tablespoons unsalted butter, cut into 1/2 inch cubes and softened
1/3 cup of fresh mint, finely chopped
3 tablespoons fresh flat-leaf parsley, finely chopped
1/2 teaspoon fresh coarse ground black pepper

GLAZED PEAS AND POTATOES WITH MINT

My daughter used to call fresh peas 'green candy.' Try them in this simple side dish, which goes with pretty much everything--chicken, beef, or fish.

Provided by ChefBillT

Categories     Side Dish     Vegetables     Green Peas

Time 20m

Yield 8

Number Of Ingredients 7



Glazed Peas and Potatoes with Mint image

Steps:

  • Put peas in a bowl.
  • Place potatoes in a pot and cover with lightly salted cold water. Bring to a boil; cook until crisp-tender, 1 to 2 minutes. Drain, pouring enough hot cooking liquid over peas to cover. Let peas stand 30 seconds, then drain and rinse peas under cold water.
  • Melt butter in a large skillet over high heat. Add peas, potatoes, broth, and salt. Cook, stirring, until liquid reduces to a glaze, 5 to 7 minutes.
  • Stir in parsley and mint.

Nutrition Facts : Calories 89 calories, Carbohydrate 13 g, Cholesterol 7.6 mg, Fat 3.1 g, Fiber 2.8 g, Protein 2.9 g, SaturatedFat 1.9 g, Sodium 162.9 mg, Sugar 0.4 g

2 cups shelled fresh peas
¾ pound new or red potatoes, unpeeled, cut into 1/2-inch cubes
2 tablespoons unsalted butter
½ cup low-sodium vegetable or chicken broth
½ teaspoon salt
1 tablespoon chopped fresh parsley
1 tablespoon thinly sliced fresh mint

SMASHED POTATOES AND PEAS

Categories     Milk/Cream     Garlic     Potato     Vegetable     Side     Quick & Easy     Pea     Thyme     Boil     Gourmet     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 8



Smashed Potatoes and Peas image

Steps:

  • Briskly simmer milk, potatoes, garlic, thyme, salt, and pepper in a 2-quart saucepan over moderate heat, partially covered, 10 minutes (do not let boil).
  • Add peas and cook, partially covered, until potatoes are tender, about 5 minutes. Remove from heat, then add butter and let stand, covered, until melted, about 1 minute. Discard thyme.
  • Coarsely mash mixture with a potato masher or large fork. Thin with additional milk if desired.

1 cup whole milk
1 lb large red boiling potatoes (about 4), scrubbed well and cut into 1-inch pieces
2 garlic cloves, quartered
2 (4-inch) sprigs fresh thyme
1 1/4 teaspoons salt
1/4 teaspoon black pepper
1 (10-oz) package frozen peas (not thawed)
2 tablespoons unsalted butter

RICE AND MINTED PEAS

Provided by Marian Burros

Categories     side dish

Time 20m

Yield 2 servings

Number Of Ingredients 5



Rice and Minted Peas image

Steps:

  • Combine rice and 1 1/2 cups water in heavy-bottom saucepan, and bring to boil. Reduce heat, and simmer, covered, cooking for a total of 17 minutes, until rice is tender and water has been absorbed.
  • Wash, dry and chop mint.
  • One to two minutes before rice is cooked, stir in peas and continue cooking. A few seconds before rice is done, stir in mint and season with salt and pepper.

Nutrition Facts : @context http, Calories 307, UnsaturatedFat 0 grams, Carbohydrate 65 grams, Fat 1 gram, Fiber 4 grams, Protein 9 grams, SaturatedFat 0 grams, Sodium 222 milligrams, Sugar 3 grams

3/4 cup long-grain rice
One or two sprigs fresh mint to yield 1 tablespoon chopped
1 cup frozen peas
1/8 teaspoon salt
Freshly ground black pepper to taste

MASHED POTATOES AND SAUTEED ONIONS WITH PEAS

Provided by Marian Burros

Categories     dinner, side dish

Time 30m

Yield 2 servings

Number Of Ingredients 6



Mashed Potatoes and Sauteed Onions With Peas image

Steps:

  • Scrub potatoes -- do not peel -- and cover with water in pot. Cover pot, and bring to a boil, 10 to 20 minutes, depending on size.
  • Meanwhile, chop onion. Heat a small nonstick saute pan until very hot; reduce heat to medium-high, and add oil. Saute onion until golden.
  • Mince garlic, and add to onion.
  • A minute before potatoes are cooked, add peas, and finish cooking. Drain potatoes, remove them from peas and mash them. Stir in onion mixture and buttermilk. Add peas,if desired. Season with salt and pepper.

Nutrition Facts : @context http, Calories 285, UnsaturatedFat 2 grams, Carbohydrate 55 grams, Fat 3 grams, Fiber 9 grams, Protein 11 grams, SaturatedFat 1 gram, Sodium 205 milligrams, Sugar 13 grams

12 ounces tiny new potatoes
12 ounces whole onion or 7 ounces chopped ready-cut (1 2/3 cups)
1 teaspoon olive oil
2 medium cloves garlic
1/2 to 1/3 cup nonfat or lowfat buttermilk
1 cup frozen peas

SMASHED PEAS WITH MINT BUTTER

Categories     Herb     Vegetable     Vegetarian     Quick & Easy     Mint     Pea     Gourmet

Yield Makes 8 servings

Number Of Ingredients 7



Smashed Peas with Mint Butter image

Steps:

  • Cook peas with water and 1/2 teaspoon salt in a 5-quart heavy pot over moderate heat, covered, stirring occasionally, until heated through and tender, about 8 minutes.
  • While peas cook, stir together butter, mint, parsley, pepper, and remaining 3/4 teaspoon salt until combined well.
  • Pulse peas (with cooking water) in 2 batches in a food processor until coarsely puréed, transferring to a large bowl. Stir in herb butter until melted.

4 (10-oz) packages frozen peas, not thawed
2/3 cup water
1 1/4 teaspoons salt
5 tablespoons unsalted butter, cut into 1/2-inch cubes and softened
1/3 cup finely chopped fresh mint
3 tablespoons finely chopped fresh flat-leaf parsley
1/2 teaspoon coarsely ground black pepper

MINTY PEAS AND ONIONS

Mother could always rely on peas and onions when she was in a hurry and needed a quick side. Besides being easy to prepare, this dish was loved by everyone in our family. It was handed down to my mother by my grandmother. -Santa D'Addario, Jacksonville, Florida

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 8 servings.

Number Of Ingredients 5



Minty Peas and Onions image

Steps:

  • In a large skillet, saute onions and red pepper in oil until onions just begin to soften. Add peas; cook, uncovered, stirring occasionally, for 10 minutes or until heated through. Stir in mint and cook for 1 minute.

Nutrition Facts : Calories 134 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 128mg sodium, Carbohydrate 19g carbohydrate (9g sugars, Fiber 6g fiber), Protein 6g protein. Diabetic Exchanges

2 large onions, cut into 1/2-inch wedges
1/2 cup chopped sweet red pepper
2 tablespoons vegetable oil
2 packages (16 ounces each) frozen peas
2 tablespoons minced fresh mint or 2 teaspoons dried mint

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