Mashed Peas. You might be thinking I've hit a new low, but Bean and I enjoyed these. Cale had issues with the texture. Mashed things remind him of baby food, so he wasn't the biggest fan.
This recipe was originally called Mushy Peas. It is a spin of the classic British fish and chips accompainiment. I'll be honest, the British are not known for their traditional cuisine. However, this altered version of a classic is really different and good. The more classic way to have mushy peas is with fresh mint mixed in, but since I have issues with fresh mint in certain dishes I opted to exclude it and substitute cheese. Yum. I'm glad I did. This is a great side dish for grilled meat or kabobs.
Mashed (Mushy) Peas
adapted from Keeping Up Cookbook
1 (12 oz) package frozen peas
2 cloves garlic, peeled
1 tablespoon butter
3 tablespoons of plain yogurt or sour cream
1/2 teaspoon salt
peper to taste
1/4 cup asiago or parmesean cheese, shredded
Place peas and whole garlic cloves in a saucepan and cover with water. Bring to a boil, and simmer for 1 minute. Drain.
Place cooked peas and garlic in blender or food processor. Add butter, yogurt and salt. Pulse until well blended, then season with pepper. Stir in approximately 2 tablespoons shredded cheese, than place mixture in a dish and sprinkle remaining cheese on top. You can also sprinkle some whole peas on for visual appeal. Serve warm.