Purple Splendor a Potatoes with Sautéd Veggies

Recipe By: Alice Morrow

Ingredients

1 (28-oz.) bag of Purple Splendor Potatoes or Baby Yukon Golds
4 portabella mushroom caps, gills removed and sliced
16-20 peeled gold pearl onions
1 Vidalia onion, sliced
½ of each red, yellow, orange, green bell peppers, cut into strips
Olive oil
¼ c. butter
½ c. red wine
Salt, black pepper, garlic powder

Instructions

Place as many potatoes as you need in a pot covered with cold salted water. Bring to a boil and cook until tender, not mushy. Drain and set aside.
In a large ovenproof skillet or black skillet, drizzle olive oil to cover the bottom.
Add butter and mix and blend with olive oil.
Saute the pearl onions and sliced Vidalia onion until tender. Add more olive oil if needed.
Add the bell pepper and cook until crispy tender.
Add the mushrooms and cook for 1-2 minutes. Mix it all together and season.
Turn off heat.
With a potato masher or back of a spoon mash down on the potatoes. You should do this while they are warm, it will be easier.
Cradle the potatoes into the veggie mixture.
When ready to serve, preheat oven 325, place the oven proof skillet into the oven and heat until bubbly and everything is hot. The time depends on how long before you prepare the dish and set in the oven.

Notes

*****You can use the potatoes you like. I can’t always get the purple splendors so when I can I love to use them. You can also change up the veggies you like. You can also add ground meat or chicken or other meats to this for a complete meal.

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