Crushed Potatoes + Peas
When I was a kid, anytime mashed potatoes and peas were on my plate, I always combined the two. This happened most frequently -- randomly enough! -- at my summer camp, where "Thanksgiving dinner" was a very popular meal. From looking around at my friends' plates, I knew this potato-pea mash-up wasn't something particular to me. This side dish does the combining for you and is basically the easiest version of mashed potatoes ever because no peeling or chopping is involved. I highly recommend serving the fish with all of its wonderful butter on top of these potatoes so they can absorb all of the extra butter.
Very spring-y. Loved it with the fish, as suggested.
1 1/2 lb [680 g] small white creamer potatoes or fingerlings
3 tsp kosher salt, plus more as needed
10 oz [280 g] frozen peas
2 Tbsp unsalted butter, cubed
1/4 cut [60 ml] heavy cream
3 scallions, sliced
large handful Italian parsley leaves, finely chopped
In a large pot, combine potatoes, 2 tsp of walt, and enough water to cover by 1 inches [2.5 cm]. Set the pot over high heat and bring the water to a boil. Lower the heat and simmer until poatoes are tender (about 20 minutes). Add the peas to the pot and cook until bright green, around 30 seconds. Drain the potatoes and peas in a colander and shake them well to dry.
return the potatoes and peas to the empty pot (no need to turn the stove on --- just use the pot as a bowl because why dirty something else?). Add the butter, cream, and half of the scallions, and half of the parsley. Sprinkle with the remaining 1 tsp salt and use a potato masher to crush everything together. The goal is to mix all of the ingredients well but not create smooth mashed potatoes. This dish is all about the texture. Taste and adjust the seasoning with more salt as needed. Sprinkle with the remaining scallions and parsley. Serve immediately.