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St. Patrick’s Day: Kelly’s Birds Nest Mashed Potatoes with Buttered Peas

Ingredients

YOU WILL NEED A HAND MASHER, SHEET PAN LINED WITH PARCHMENT

POTATO NESTS
4# IDAHO POTATOES PEELED AND CUT INTO 2 INCH PIECES AND OPTIONAL LARGE SCOOP
1 CUP HEAVY CREAM
8 TABLESPOONS BUTTER
SALT AND PEPPER TO TASTE

PEAS
16 OZ FROZEN PEAS
4 TABLESPOONS BUTTER

Directions

PUT POTATOES IN A LARGE POT AND ADD ENOUGH WATER TO COVER THE POTATOES. BRING TO A BOIL AND COUNTINUE TO COOK UNTIL A KNIFE EASILY PIERCES THE POTATOES AND THEY ARE TENDER ABOUT 18 - 20 MINUTES.

PREHEAT OVEN AT 350 DEGREES

WHILE POTATOES ARE COOKING IN A SAUCE PAN HEAT HEAVY CREAM AND BUTTER ONLY TO A SIMMER

WHEN THE POTATOES ARE COOKED, DRAIN THEM AND PLACE THEM IN A LARGE BOWL. START MASHING WITH A HAND MASHER AND ADD CREAM AND BUTTER MIXTURE AS NEEDED UNTIL YOU GET A GOOD TEXTURE SMOOTH BUT NOT TOO SOFT.

ON THE SHEET PAN SCOOP PORTIONS OF MASHED POTATO SPACING THEM 1 INCH APART. TAKE A SPOON AND MAKE A WELL IN THE POTATOS. BAKE IN THE OVEN UNTIL LIGHTLY BROWN ABOUT 30-35 MINUTES.

REMOVE PAN FROM OVEN AND FILL EACH WELL WITH PEAS AND A LITTLE PAT OF BUTTER. RETURN TO OVEN FOR 5 MINUTES TO HEAT PEAS AND MELT BUTTER OR YOU CAN Sauté PEAS IN BUTTER AND FILL WELL

SERVE

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