Pea Whipped Potatoes Recipes

SPAM, PEAS & POTATO CASSEROLE

Steps:

• Cook white sauce ingredients together until thickened.
• Mix in other ingredients.
• Place in greased casserole dish& bake@ 350 for 30 minutes.

BAKED MASHED POTATOES WITH PEAS, PARMESAN CHEESE AND BREADCRUMBS

Steps:

• Preheat the oven to 400 degrees F. Butter a 13- by 9- by 2-inch baking dish. Set aside.
• For the potatoes: In a large saucepan, combine the butter, salt and potatoes. Add enough cold water to cover the potatoes by 1 inch. Bring to a boil over medium-high heat. Boil until the potatoes are very tender, about 15 minutes. Drain the potatoes and return them to the same pot. Using a potato masher, mash the potatoes until smooth. Mix in the mozzarella, milk, Parmesan and butter. Season with salt and pepper. Transfer the potatoes to the prepared baking dish.
• For the peas: In a medium skillet, melt the butter over medium heat. Add the thawed peas and cook until heated through. Add the salt and pepper.
• Using a large spoon, make a 4-inch well in the center of the potatoes and fill with the cooked peas.
• For the topping: Stir the cheese and breadcrumbs in a small bowl to blend. Sprinkle the breadcrumb mixture over the mashed potatoes (can be prepared up to this point 6 hours ahead of time; cover and chill).
• Drizzle the top with olive oil and bake until the topping is golden brown, about 20 minutes.

CREAMED PEAS AND NEW POTATOES

Steps:

• Bring a large pot of water to a boil over high heat. Boil potatoes for 15 to 20 minutes, or until tender. Drain.
• In a medium saucepan, bring 1 cup water to a boil. Simmer peas in boiling water for 6 to 7 minutes, or until tender (do NOT overcook). Drain.
• Using the same saucepan, melt butter over medium heat. Stir in flour to make a thick paste; gradually whisk in milk, stirring constantly until slightly thickened. Season with salt and pepper to taste. Now add potatoes and peas to the sauce; simmer for about 5 minutes, stirring often. Serve immediately.

MASHED PEAS

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.

SPLIT PEA AND POTATO SOUP

Steps:

• Melt butter in a 6-quart pot over medium heat. Add onion, carrots, and celery; cook, stirring frequently, until vegetables begin to soften, about 5 minutes. Stir in split peas, chicken stock, and bay leaf; season with salt and pepper. Bring mixture to a boil. Reduce heat to low; cover, and simmer, stirring occasionally, 30 minutes.
• Add potatoes, and simmer until they are tender, about 30 minutes. Discard bay leaf, and season with salt and pepper. Serve immediately.