Mashed Potatoes and Sauteed Onions With Peas

• 12 ounces tiny new potatoes
• 12 ounces whole onion or 7 ounces chopped ready-cut (1 2/3 cups)
• 1 teaspoon olive oil
• 2 medium cloves garlic
• 1/2 to 13 cup nonfat or lowfat buttermilk
• 1 cup frozen peas

1. Scrub potatoes -- do not peel -- and cover with water in pot.
2. Cover pot, and bring to a boil, 10 to 20 minutes, depending on size.
3. Meanwhile, chop onion.
4. Heat a small nonstick saute pan until very hot; reduce heat to medium-high, and add oil.
5. Saute onion until golden.
6. Mince garlic, and add to onion.
7. A minute before potatoes are cooked, add peas, and finish cooking.
8. Drain potatoes, remove them from peas and mash them.
9. Stir in onion mixture and buttermilk.
10. Add peas,if desired.
11. Season with salt and pepper.

potatoes, onion, olive oil, garlic, nonfat, frozen peas

Taken from cooking.nytimes.com/recipes/8455 (may not work)