New Potatoes with Mint

Author

Unknown

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Recipe

Measurements	Ingredients
As Needed	Small, Even-Sized New Potatoes
To Cover	Water (for boiling)
To Taste	Salt
Good Deal	Fresh Mint Sprigs
To Taste	Butter
For Garnish	Chopped Parsley
For Peas in Cream Sauce Variation (Optional):
As Needed	New Peas (Fresh or Frozen)
As Needed	Cream Sauce (Basic Béchamel or similar)

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Instructions

1. Choose small, even-sized new potatoes. Their skins should be tender enough that they can be rubbed off with fingers after partial cooking.
2. After “half cooling them in plain water” (this phrase is a bit unclear - it likely means after an initial brief boil or soak, or simply a good wash), place the potatoes in a pot.
3. Add boiling water to cover, seasoned with salt and a “good deal of mint.”
4. Cook for about 15 minutes, or until the potatoes are tender.
5. Drain the potatoes. (The card suggests putting them in a colander set over a saucepan with a little water to steam cook them gently, covered, which is an optional step to keep them warm and tender).
6. The skins should be tender enough to be rubbed off with fingers at this point, or you can serve them with skins on if preferred.
7. Serve the potatoes hot, tossed with butter and chopped parsley.

Variation: New Peas with New Potatoes in Cream Sauce

1. Prepare new potatoes as described above (boiled with mint, peeled or unpeeled).
2. Cook new peas until tender.
3. Prepare a simple cream sauce (e.g., melt butter, whisk in flour, gradually add milk, cook until thickened, season with salt and pepper).
4. Combine the cooked new potatoes and peas with the cream sauce. Serve hot.

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