Yield: 1 cup*
2 cups frozen petite peas, cooked (reserve 3 tablespoons of water when cooking)
3 tablespoons olive oil
¼ cup minced scallions (about 3 stalks w/½ green tops cut off)
2½ tablespoons minced fresh mint, divided
1 ½ teaspoons kosher salt
½ teaspoon ground black pepper
Cook peas, reserving a few tablespoons of water and place both aside.
Heat olive oil over medium heat in a small saucepan and add scallions. Cook scallions for approximatley3-4 minutes until translucent (not browned), mix in cooked peas, 2 tablespoons mint, salt and pepper and remove from heat.
Place mixture into a food processor and pulse until peas are smashed, but not a paste, adding reserved water as needed. **
Use approximately a teaspoonful*** for each smashed potato and garnish with remaining ½ tablespoon mint.
* Enough for full recipe of smashed potatoes
**The mixture should be more a guacamole consistency, rather than a hummus consistency. If it is too runny or soft, it will not sit well atop the smashed potatoes.
*** As with all topping ingredients, the exact amount will vary depending the size of the smashed potato: some are a little larger than others.