CURRY SPICED SWEET PEA POTATOES
Fresh mashed potatoes combined with pea soup, sweet petite whole peas, and curry. Serve with a side of sweet red roasted peppers and a side salad!
4 lg. baker potatoes (the ones that are sold individually in produce markets), peeled & cut into 1 inch cubes salt
4 T. margarine
15 oz. can Andersen’s Split Pea soup (or other brand)
1 t. mild curry powder
1 t. nondairy liquid creamer (if needed)
10 oz. pkg. frozen petite peas, thawed
salt to taste
Place potato cubes in large saucepan with water to cover by 2 inches. Salt water; bring to moderate boil and cook, uncovered, till fork-tender. Drain in colander and return to empty saucepan.
Using potato masher, mash till lump-free. Pepper liberally; add margarine and mash till smooth. Now, add soup (right from the can) and beat with wire whisk till very smooth (this will take a few minutes).
If at this point you think the potato mixture is too thick, add a tablespoon or so of nondairy creamer. However, if you cooked the potatoes till sufficiently tender, you shouldn’t need it.
Next, add thawed peas; salt to taste; stir well till peas are evenly dispersed, then reheat till heated through and very hot.
Notes: Serve with garnish of thin slices of freshly roasted sweet red peppers, and a side salad of greens dressed with a homemade oil and vinegar dressing.
When reheating, do so over low-medium heat, and stir frequently. Mashed potatoes burn quickly when reheated over high heat.