Minted Peas

Yield: 1 cup*

Ingredients:                                                                                                                                       

Smashed Potatoes with Minted Peas, Filet Mignon & Kale

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

Directions:

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.

Notes:

* 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.