Mashed Potatoes and Peas

You’ll Need:

2 lb. Russett potatoes, peel and cut into quarters
1/2 c. milk, warmed
1/2 stick butter, melted
1 c. frozen peas, thawed

How To:

Boil the potatoes in a pot of water until tender, about 25 minutes.  Drain, then return the potatoes to the pot; cook, stirring, over low heat for 1 minute to remove the moisture.  Mash potatoes until smooth.

Stir in milk, butter, peas, salt, and pepper.  Serve immediately chopped with chives.

Makes: 6 servings
Prep Time: 5 minutes
Chill Time: n/a
Cook Time: 25 minutes
Calories: 204