Parmesan Mashed Potatoes with Onions and Peas

Amazing Appetizers

During the WWII depression era, potatoes were a staple and while many foods were rationed, peas and onions usually didn’t make that list. Therefore, this high carb/starch depression era recipe often helped families stretch their meats to last as long as possible. We’ve added the Parmesan cheese for flavor (clearly not a depression era ingredient...though they might have very well used some Velveeta processed cheese). Feel free to substitute any veggie into these potatoes besides onions and peas – Edamame is great and is high in protein – Broccoli, spinach and green beans are also delicious and good for you!

• 3 pounds red new potatoes, quartered and unpeeled

• 1 onion, diced

• 1 tablespoon kosher salt, plus 2 teaspoons

• 1/2 cup half and half (use 2% or skim milk for a lower fat option)

• 3 cups veggie stock

• ½ cup of unsalted butter (use a mixture of butter and olive oil to introduce healthier fat – ¼ cup oil and ¼ cup butter)

• 1/2 cup sour cream (can substitute Greek Yogurt)

• 1/2 cup freshly grated Parmesan

• 1 cup of peas (or other cooked veggie option)

• 1/2 teaspoon ground black pepper

• 1 tsp Garlic and herb powder

• 2 tbsp olive oil

Place the potatoes and 1 tablespoon of salt in a 4-quart saucepan and add stock. Bring to a boil, lower the heat and simmer covered until potatoes are completely tender. 

Saute onion in olive oil, add salt and pepper for taste. Mix in peas, combine, and cook for another 3 minutes. Set aside. 

Mash the potatoes with a masher and then add in the milk, butter/oil and sour cream/yogurt and mix slowly. Once combined, fold in the cooked veggies of choice, Parmesan, salt, pepper, garlic powder and serve immediately.