Preparation:
Peeling potatoes is optional depending on which type of potatoe you are using and what your preference is. Thin skinned White or Red potatoes are great with skins scrubbed and left on. I'd suggest peeling the thicker skinned varieties. Cube potatoes and boil until tender. Drain, cover and set aside. In a non stick skillet or stirfry pan, saute': onions, green peppers, mushrooms, chives and parsley. This is where you need constant attention and may need to add a little water here and there to prevent burning/sticking on. (I find that I prefer to let the onions brown/stick on a little bit 1st and then add some water, it gives an added flavor.) Cook until tender. Toss in warm potatoes, smash directly in pan with a masher. You want it to be chunky. Toss well to mix thoroughly. Fresh ground pepper to taste. Serve warm as a sidedish, cold as a potatoe salad or reheate |
