Clean out your pantry and freezer; here’s a new twist on an old, and well-loved side dish: mashed potatoes!
I don’t know about you but I’m trying not to leave my house or go to the grocery store more than once a week — if that. I’m now sixty years old – with an autoimmune disease to boot – so social distancing to avoid the Corona virus is fine by me!
This week I’ve been talking to lots of folks that are trying to get more creative with the foods they have on hand so most of what I’ll be posting is different ways to use ingredients you might have in your pantry, fridge or freezer, to create new main or side dishes without too much trouble.
Today’s dish, Smashed Potatoes with Parmesan, Peas, Parsley and Pepper isn’t fancy, but to me, there’s nothing more comforting than potatoes and there are infinite ways to serve them. I love this combination of potatoes, peas, and parsley! It’s a perfect complement to roasted pork, baked chicken, or grilled fish. And, it’s a good way to use up the fresh herbs (parsley in this case, but you could also use fresh thyme, rosemary, dill or basil) that are most likely wilting in your fridge.
These Smashed Potatoes with Parmesan, Peas, Parsley and Pepper are….
- Good for you. Potatoes are a good source of Vitamins A and C. Keep the skins on the potatoes whatever variety you use; just be sure to scrub them first.
- Filling and satisfying
- a good source of fiber
- delicious leftover. You can…
- Heat the leftovers in the microwave and serve for breakfast topped with an over-easy egg
- Grill inside of a waffle with turkey and cranberry sauce
- Use as a topper for Shepard’s pie
- Spread onto pizza crust and top with crumbled bacon, grated cheddar cheese, and green onions. Bake until hot and cheese is melted. Serve with a green salad.
What kind of new side dishes have you dreamed up recently with what’s in your pantry, fridge, or freezer? Have you tried anything new that is off—the-charts good?
We are thinking of all of you and sending good vibes. Stay inside and stay safe my fellow empty nesters!
Peace, love and good eats, from our Empty Nest to yours.
Smashed Potatoes with Peas, Parmesan, Parsley and Pepper
Yield 4 servings
- 3 cups potatoes (any kind); washed, cubed, skins left on. (I used Red Skin potatoes.)
- 1 cup frozen peas
- 2 tablespoons olive oil* or melted butter
- 2 tablespoons grated Parmesan cheese
- 3 tablespoons low-fat milk or chicken or vegetable broth
- ½ teaspoon salt
- ¼ teaspoon garlic powder
- 2-3 tablespoons fresh chopped parsley
- ½ teaspoon freshly ground black pepper, plus more to taste
- Place cubed potatoes in a large pot and cover with cold water. Bring potatoes to a boil then reduce heat to a medium simmer and cook potatoes until tender, about 15-20 minutes depending on the variety of potato. Drain potatoes.
- While potatoes are cooking place frozen peas in a microwave safe dish with 2 tablespoons water. Cover and cook on high 2 minutes. Drain the water and set the peas aside.
- Place cooked potatoes in a large bowl and add olive oil or butter, grated Parmesan, milk or chicken broth, salt garlic powder, and pepper. Mash with a masher until desired consistency is reached.
- Gently fold in fresh parsley and peas. Season with additional salt and pepper to taste.
- If you have some good flavored olive oil tucked away in your pantry or refrigerator that you've forgotten about, such as Rosemary or Garlic-Mushroom, bring it out and substitute it for the olive oil or melted butter.
Thank you Chris, I’m always struggling to figure out ways to use food in freezer or pantry. Love your ideas. Jan