From zoos to soup kitchens, people are hauling away tonnes of surplus spuds after the biggest crop in 25 years
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    3 hours ago

    Potato-Pea Mash (Kartoffel-Erbsen-Durcheinander)

    Preparation time: 35 minutes

    Ingredients:

    • 800 g floury potatoes
    • 1 onion
    • 2 tbsp olive oil
    • 700 ml vegetable broth
    • 400 g frozen peas
    • Salt
    • Tarragon
    • Olive oil (for drizzling)

    Instructions:

    1. Peel the potatoes and cut them into small cubes. Peel and dice the onion.
    2. Heat the oil in a pot with 2 tbsp of water, sauté the onions and potatoes, then deglaze with vegetable broth.
    3. Cover and simmer for 15 minutes.
    4. Add the peas and cook uncovered for another 10 minutes, stirring occasionally.
    5. Drain the cooking liquid and reserve it.
    6. Coarsely mash the potatoes and peas, adding some of the cooking liquid if needed for a creamy texture.
    7. Season with salt and tarragon, and drizzle with olive oil.