Victoria's Mashed Potatoes With Green Onions & Peas

It’s time to jazz up your mashed potatoes with green onions and peas.  This recipe calls for beef stock, but if you would like to keep this dish vegetarian then use vegetable stock instead.  The mashed potatoes go great with my Mini Meatloaf!

INGREDIENTS

2 Pounds Small Red Potatoes

2 Tablespoons Kosher Salt

1/2 Cup Half & Half

6 Tablespoons Butter

1 Cup Thawed Frozen Peas or Cooked Fresh Peas

1 Bunch of Green Onions Finely Chopped

For the Gravy:

2 Tablespoons Unbleached  Flour

1 1/2 Cups Beef Stock

1 Tablespoon Worcestershire Sauce

1 Tablespoon Dijon Mustard

Cut the potatoes in half.  In a large size pot, filled with cold water, place the halved potatoes and add the kosher salt. Bring to a boil.  Cook the potatoes for about 20 minutes.  You will want them to be tender but not mushy.  Drain the potatoes and then put them back into the pot.  Add the half & half, green onions and 3 tablespoons butter.  Mash the potatoes with a masher.  A great way to relieve stress by the way.  Fold in the peas.  Cover and let sit.  In a small size sauté pan melt the rest of the butter and whisk in the flour.  Next whisk in the beef stock and Worcestershire sauce.  Cook to thicken to a gravy consistency.  This should take just a few minutes.  Finally, whisk in the Dijon mustard.  Transfer the mashed potatoes to a serving bowl and transfer the gravy to a gravy boat and serve immediately.  Serves 4 

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