Buttermilk Chive Mashed Potatoes with Peas and Caramelized Onions
When available, use golden-fleshed potatoes such as Binjis or yellow Finns. The fresh peas give the dish a delightful crunchiness; if you substitute frozen peas, remember to thaw them first.
Ingredients2 tablespoons butter
1 onion, sliced thin
1 1/2 pounds potatoes
1 cup or more low-fat buttermilk
3/4 cup fresh English peas
1/4 cup chopped chives, divided
salt and pepper to taste
Nutrition FactsPER SERVING: 247 calories, 21% fat (6 g; 3.6 g saturated), 68% carbs (42 g), 11% protein (7 g), 5 g fiber, 29 mg calcium, 2.3 mg iron, 107 mg sodium. Serves 5.
Directions1. In a medium sauté pan, over medium-low heat, melt the butter. Add the onions and cook, stirring often, about 20 minutes or until golden brown. Set aside.
2. Peel the potatoes and cut into large, even pieces. In a large pot, cover the potatoes with salted water and bring to a boil. Cook the potatoes until soft when tested with a fork, 15 to 20 minutes. Drain.
3. Force the potatoes through a ricer if you have one. If not, use a mixer or hand masher to mash the potatoes. Add the caramelized onions and buttermilk and beat until light and fluffy. (You can use a little more buttermilk if necessary to bring about the desired consistency.) Stir in the peas and half the chives. Season with salt and pepper.
4. Serve in a large bowl sprinkled with the remaining chives.