POTATO AND PEA MASH

It started out as a desperate attempt at something quick to make which could also pass for healthy. First with broccoli and now with peas as I have run out of broccoli. Having been working from home now for the past month, I have made this meal several times for either lunch or dinner.

It starts with the peeling and dicing of two small potatoes or one large potato. Not too small of a dice and not too large. About 3 centimeters (a little more than an inch). For the most part, I have been using Yukon Gold potatoes but have used a russet potato once with a great outcome as well.

Place the potatoes in a small pot or saucepan and fill with water until the potatoes are covered. Add some salt and bring to a boil. Keep checking the potatoes for doneness. When it is almost finished, add some frozen peas. I did not measure but it could have been about a handful. Cover for about 5 minutes, then drain in a strainer and return to the hot saucepan.

Add about 1.5 tablespoons of unsalted butter and proceed to mash the mixture with a fork. It does not need to be mashed completely as leaving a few large pieces adds to the texture. At this point, add the chopped flat leaf parsley and diced red onions. Season with salt and put into a bowl to enjoy as either a complete meal for one person or two small side dishes.

The options are endless but today it was peas and potatoes, though fresh mint would have been a nice addition. Desperate times calls for desperate measures. Perhaps the next time I venture out to the shops for my once-a-week shopping trip I will stock up on other options.