Best 8 Glazed Peas And Potatoes With Mint Recipes

PEAS AND POTATOES WITH MINT

Steps:

• In a medium pot, bring potatoes to a boil in salted water over high; reduce heat and simmer 12 minutes. Add peas and cook until bright green and crisp-tender, 2 minutes; drain. Transfer to a bowl and toss with butter, lemon zest and juice, and mint; season with salt and pepper and serve warm.

POTATOES, PEAS, AND MINT

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.

BOILED POTATOES WITH BUTTER AND MINT

Steps:

• In a medium pot, combine potatoes and salt. Add enough cold water to cover the potatoes by a generous 1/2 inch and set the pot over high heat. Bring to a boil, then reduce to a vigorous simmer. Cook potatoes just until tender and creamy inside, 10 to 25 minutes depending on size.
• Reserving 1/4 cup cooking liquid, gently drain the potatoes and return them to the stove. Add butter, garlic and reserved cooking liquid to the pot and set over medium heat. Bring to a simmer and cook, swirling the pan and basting as needed so that the liquid coats the potatoes until they are well glazed, about 5 minutes.
• Tear the mint leaves into small pieces, stir them very gently into the potatoes, and take the pot off the heat. Squeeze on just enough lemon to add brightness, not sourness; taste as you go. Add salt and pepper to taste and serve immediately.

NEW POTATOES WITH PEAS AND MINT

Steps:

• Cook potatoes in boiling water until JUST fork-tender (do not overcook the potatoes).
• While the potatoes are cooking in a small bowl whisk together vinegar with salt and black pepper.
• Place the thawed peas on a plate and lightly dry using a paper towel/s.
• Drain the potatoes then slice in half.
• Place into the bowl; pour the vinegar mixture over and toss to coat.
• Add in oil, peas, green onion, mint and peas; toss well to combine.
• Season with more salt and pepper if needed.
• Serve warm or room temperature.

GLAZED PEAS AND POTATOES WITH MINT

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.

MINT-PEAS MASHED POTATOES

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.

POTATOES AND SNAP PEAS WITH EGG MINT MIMOSA

Steps:

• Peel potatoes. Cut each into 6 wedges. Transfer to a 3-quart saucepan and cover by 1 inch with cold water. Bring potatoes to a boil, then simmer, uncovered, until potatoes are tender when pierced with a sharp knife, 8 to 10 minutes.
• Meanwhile, mince garlic, then mash to a paste with a pinch of salt using a large heavy knife. Transfer to a small bowl, then whisk in oil, 3 tablespoons mint, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
• Coarsely grate eggs into a bowl using 1/4-inch holes of a box grater, then toss with remaining tablespoon mint and salt and pepper to taste.
• When potatoes are almost finished cooking, cook snap peas with remaining 2 teaspoons salt in a 2- to 3-quart saucepan of boiling water 1 minute, then drain. Drain potatoes and toss with vinegar, then add snap peas and oil mixture and stir to combine. Transfer to a serving bowl and sprinkle with egg mint mimosa.

GLAZED PEAS AND POTATOES WITH MINT

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 potatoes, pouring enough hot cooking liquid over peas to cover. Let peas stand 30 seconds, then drain and rinse 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.
• Note: Two pounds of fresh pea pods yield about 2 cups of shelled peas. You can substitute 1 (10-ounce) package of frozen peas.