Method
1. | Cook potatoes in a saucepan of boiling, salted water over medium-high heat for 15 minutes, or until tender. Drain in a colander. |
2. | Heat buttermilk (or full cream milk if you prefer) and butter in saucepan over medium heat. Add potato and use a potato masher to mash until smooth. Add cooked McCain Peas and lightly mix in the peas into the mash. Taste and season with salt and pepper. Serve immediately. |
Potato Mash with Peas
McCain® Sweet Potato Fries make this quesadilla more delicious and one to remember to make again and again.
Ingredients
4 ounces McCain® Sweet Potato Fries
4 8" flour tortillas
¼cup vegetable oil
½ cup sour cream
¼ cup prepared salsa
1 cup shredded Monterey Jack cheese
2 cups mixed grilled vegetables
1 cup Black Bean-Corn Salsa (recipe follows)
1 cup Lime Sour Cream (recipe follows)
Black Bean-Corn Salsa (makes 8 servings, ½ cup each)
2 cups canned black beans, rinsed
1½ cups frozen corn, reheated and cooled
½ cup diced red bell peppers
2 tablespoons vegetable oil
2 tablespoons cilantro, chopped
2 – 4 cloves garlic, finely chopped
Salt and black pepper to taste
Mix all ingredients together and season to taste with salt and pepper.
Lime Sour Cream (makes 8 servings, 2 ounces each)
2 cups sour cream
2 tablespoons lime juice, or to taste
Salt to taste
Mix all ingredients together and season to taste with salt.
Method
1 | Cook potatoes in a saucepan of boiling, salted water over medium-high heat for 15 minutes, or until tender. Drain in a colander. |
2 | Heat buttermilk (or full cream milk if you prefer) and butter in saucepan over medium heat. Add potato and use a potato masher to mash until smooth. Add cooked McCain Peas and lightly mix in the peas into the mash. Taste and season with salt and pepper. Serve immediately. |