Happy St. Patrick's Day! It can be fun to dress up humble smashed potatoes; the fun only increases if it is for a festive affair. To be totally Frank---or Patrick for today's namesake---the reason I like these green smashers is because, well, they are better for you than when they aren't green.The peas in this happy glop offer bites of freshness in the middle of creamy, homey bliss. My son loves these green potatoes because I let him use my hand-held immersion blender to puree these lovely taters into a smooth, creamy green. Ah, the world of kitchen tools. Instead of regular smashers, add these green, fresh yet creamy potatoes as a proximate plate neighbor to juicy lamb or another favorite entree.

Minty Pea Potatoes 3 baking potatoes 1 10 oz package frozen peas sprigs of fresh mint 3 T butter 1/4 cup Parmesan 1/4 cup sour cream KS&CP (kosher salt and course pepper)

Skin the potatoes, chop into 1 inch cubes and boil for 10 minutes. Add frozen peas, let boil 2 minutes. Add 20 mint leaves, boil another minute. Drain---scoop out 1/2 cup of the peas---puree the rest with food processor or blender. Add butter, Parmesan, sour cream and salt and pepper. Stir to blend. Gently fold in peas. Serve with a hearty sprinkling of salt and pepper, and some freshly shaved Parmesan.