Red Skin Potatoes with Colored Pepper Pea Sauté

No exercise tid bits to share.  I’m getting on a 6 am flight to Chicago only to return home at 8:30 tonight. Have to be on the NYS Thruway by 4 am… ahhhh! I’m crazy! 

Hope you enjoy the recipe….

Now I’m not a mashed potato person but Ted enjoys them on occasion.  This recipe uses the red skinned potatoes which turn into a light, airy mash.  Either put them in a bowl and let your hungry clan scoop them out or you can pipe them into little delicate swirls.  I chose to pipe them into spindle tops.

Oh! Let’s not forget the colored pepper pea sauté…

The following recipe will serve 4 – 6

Red Skin Mashed Potatoes

• 3 Red Skinned Potatoes
• 1/4 cup low fat milk
• 2 TBS Smart Balance Light (*or use real butter if you prefer)
• Salt and pepper to taste. *Use white pepper if you don’t want the dark pepper flecks showing in the potatoes.

Trim spots off the taters.  Peel half of the red skin off the potato (leave half on for presentation sake. The more you leave on the more it will show in the final presentation). 

Put the taters in a pot of cold water (to cover) and add a little salt.  Bring to a boil and cook until tender.  *Depending on how large the potatoes are, approx. 10 – 12 minutes. Drain and set aside.

Heat the milk and Smart Balance (or butter).  When bubbles form on the top of the milk, mix the heated milk mixture with the potatoes in a large bowl.  Mix with a fork or blender to incorporate air and make fluffy.

If you are piping, preheat oven to broil.  Line a baking sheet with non stick foil and pipe potatoes. Put under broiler only for a few minutes just to brown.  Let cool slightly before trying to remove.

Colored Pepper Pea Sauté

• 2 TBS olive oil
• 8 oz Shelled English Peas
• 5 oz Sweet mini multi colored peppers, stems removed and sliced in half
• 6 cherry tomatoes, chopped or sliced
• 2 TBS white wine
• 1 TBS chopped Fresh Basil
• 1/2 tsp salt

Heat oil over medium high heat and add peas and peppers.  Sauté for 3 minutes. 

Add tomatoes and continue sautéing for 5 more minutes.  Add the wine and the basil plus the salt. Reduce to a simmer, cover and let cook 10 minutes.

A simple serving suggestion above.

The potatoes remain light and …. WOW! … even I enjoyed them.

The colored pepper and peas were tender and added pizzazz to the plate.

Give it a try and ENJOY!

Joanne