RED POTATOES with Confetti Vegetables

 

 

6 small red potatoes, unpeeled
2 large cloves fresh garlic, peeled and halved
1 tsp. salt
2 T butter or margarine, softened
2 green onions, finely sliced including green tops
½ medium sweet red pepper, chopped
6 medium fresh mushrooms, thinly sliced
Additional salt to taste

Thoroughly wash and scrub the skins of the unpeeled potatoes; then split in halves, lengthwise.  Place potatoes, garlic, and salt in a saucepan, and add enough water to cover the potato halves.  Bring water to a boil; and cover pan with a lid or aluminum foil.  Reduce heat to a gentle boil.  Cook about 10 minutes or until potatoes are just tender.  Do not cook to mush!  Drain water; reserve potatoes and garlic.  Remove the garlic, and crush with a fork.  Return potatoes and garlic to the saucepan; add butter or margarine, green onions, chopped sweet red pepper and sliced mushrooms.  Using low heat, toss all ingredients gently until well blended and cook for about 1 to 2 minutes.  Taste potatoes, and add salt, if needed.  Serves 2 to 4.

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