Minted Fresh Peas + Creme Fraiche & Chive Mashed Potatoes


I made a nice steak dinner with pan-seared filet mignon (recipe here), peas and potatoes. Fresh peas make all the difference and tangy creme fraiche adds to the potatoes nicely. Make sure to serve with a nice glass of red wine.

Minted Fresh Peas

Serves 2


2 cup shelled peas, unshelled

1 Tbsp. butter

1 Tbsp. mint, chopped


Heat butter in skillet until melted. Add peas, salt and pepper, and cook for 2 minutes until heated through. Add mint and serve.

Crème Fraiche & Chive Mashed Potatoes

Serves 6

30 minutes


2 lbs. gold potatoes, peeled

½ cup milk

½ cup crème fraiche

2 Tbs. butter

3 Tbs. chopped chives


Bring 3 quarts of water to a boil. Add salt and potatoes. Cook until tender about 18 minutes. Drain and mash potatoes. Heat milk, crème fraiche, and butter until bubbles from then mix with potatoes. Add salt, pepper and chives.

Inspired by Bon Appetit


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