~ Sweet Peas & Saffron
6 c. yellow fleshed potatoes, cut into large chunks
2 11.5 oz. cans corn, drained
2 jalapenos, seeds removed and pepper sliced
1/2 t. salt
1/2 t. oregano
1/2 t. coriander
1 t. cumin
3 c. stock
1 c. plant-based milk
juice of one lime,
Place potatoes, corn, jalapenos, salt, oregano, coriander, cumin, and stock in a 4-qt. or larger slow cooker. Cook on low 6-8 hours or on high 4 hours.
Once potatoes are tender, remove from slow cooker and mash in a mixing bowl with milk until mostly smooth. Return to pot, add lime juice, and stir to combine. Garnish individual servings with chives, if desired.
Notes: We use about 3 1/2 cups of frozen corn instead of canned, chicken broth, and put a potato masher right in the slow cooker instead of removing the potatoes to a separate dish to mash.