Delicious Sour Cream Mashed Potatoes and Sweet Peas with Pearl Onions.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: cream cheese

Greek yogurt reduces calories while maintaining creaminess

Cut potatoes in half, quarter them, and then cut into half-inch thick pieces.

Place cut potatoes in a pan of water and bring to a boil over high heat.

Boil potatoes for about 30 to 40 minutes until softened.

Drain the potatoes and return them to the pot.

Add 4 tablespoons of butter to the drained potatoes.

Use a handheld mixer to beat the butter into the potatoes until lumps are minimized.

Sprinkle in 2-3 teaspoons of black pepper and 2 teaspoons of kosher salt.

Add 1/2 cup of sour cream, starting with 1/4 cup to avoid runny potatoes, and mix with the handheld mixer until well combined.

Use a spatula to clean off any sour cream stuck to the sides and ensure the potatoes are at the right consistency.

Set the mashed potatoes aside while preparing the vegetables.

In a pan, add about 1/4 cup of clarified butter and heat.

Add one bag of frozen peas and about half a bag of frozen pearl onions to the pan.

Stir the peas and onions, adding a little salt and pepper, about 2 teaspoons each.

Turn the heat to low, cover the pan, and let the peas and onions steam until warmed through.

Add rosemary and thyme to the peas and onions, mixing well.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens