- 1 1/2 lbs. baking potatoes, peeled and cut into large chunks
- 8 cloves garlic, peeled and crushed
- 1 teaspoon salt
- 1 1/2 s frozen peas
- 1/2 buttermilk
- 1 teaspoon dried tarragon
- 1 tablespoon olive oil
- 8 scallions, thinly sliced
In large saucepan, combine potatoes, garlic, 1/4 teaspoon salt and water to cover by 1 inch; bring to boil. Reduce to simmer and cook 20 minutes, or until potatoes are tender. Add peas; cook 1 minute. Drain.
Return potatoes, peas and garlic to saucepan. Add remaining 3/4 teaspoon salt, buttermilk and tarragon. With potato masher, mash potatoes until creamy.
In small skillet, heat oil over medium heat. Add scallions; cook 3 minutes or until very soft. Stir scallions into mashed potato mixture; cook over low heat until potatoes are heated through.
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