First, there's the obviously winning colour combination. Then, there's the textural contrast of pert pops against creamy earthy smoothness. Both do well with a bit of salt and butter, and they're a magical side dish duo, complimenting everything from grilled ribeyes to chicken piccata.
I usually buy the small bags of young frozen peas -- they seem sweeter than the big bags. And as for those mashed taters, I'm not inventing the wheel. This is a basic recipe for those of you who have never made mashed potatoes before but would like to try, and a cheesy twist to keep things interesting for those who have.
I don't play favourites here.
CHEESY MASHED POTATOES
6 large Yukon gold potatoes, peeled and cut into quarters
2 Tbsp unsalted butter
3/4 cup sharp cheddar, grated
1/4 cup warm milk
salt and pepper to taste
Place prepped potatoes in a medium sized pot full of cold water. Make sure the water completely covers the potatoes. Bring to a boil, lower heat to medium-low and simmer for 15-20 minutes or until a fork glides through them. Drain in a colander, and then put them back in the pot and mash with a wooden spoon or potato masher if you have one. Stir in butter until it melts, than add the cheese, milk, salt and pepper. Give it a big stir and have a taste. Adjust seasoning if need be, then heat on low for 2 minutes. Serve with hot peas.