Photo: John Autry; Styling: Cindy Barr

Serves 4

Salisbury Steak with Mushroom Gravy


Herbed Smashed Potatoes*

Buttered Peas with Shallots**

November 15, 2010

*Boil 1 pound new potatoes 10 minutes or until tender; drain. Mash with a potato masher. Add 1/3 cup half-and-half, 1 tablespoon butter, 1 tablespoon mixed herbs, and 3/8 teaspoon salt.

 

**Cook 2 cups frozen green peas. Saute 1 sliced shallt in 1 tablespoon butter and 2 teaspoons olive oil for 3 minutes. Stir in peas and 1/4 teaspoon salt.

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