Rainbow Veggie Mashed Potatoes

Sautéed baby carrots, fresh peas and asparagus

2 lbs. Lamb’s Supreme® Gold mashed potatoes (M0011)

1 bunch baby rainbow carrots, sliced lengthwise, blanched and rinsed in cold water

1 cup fresh peas, blanched and rinsed in cold water

1 bunch asparagus, cut diagonally then blanched and rinsed in cold water

1 Tbsp. minced garlic

2 Tbsp. butter

2 Tbsp. olive oil

Prepare the Lamb’s Supreme® Gold mashed potatoes according to manufacturer’s directions. Keep warm.
In large skillet place 2 tsp. butter with 2 Tbsp. olive oil, heat until hot.
Toss in carrots, stir until carrots are warm, then add asparagus and peas
Add 1 Tbsp. minced garlic, stir and heat vegetables until hot.
Season to taste with salt and pepper and set aside the vegetables.
Place Lamb’s Supreme® Gold mashed potatoes in large bowl.
Place the cooked vegetables on top of the mashed potatoes.
Serve immediately.

4-6 portions