This is wonderful served with a salad or it also makes a great side dish. Use Yukon Gold potatoes in this dish. Yukons exhibit a buttery, flaky texture, and they do not require peeling.  

• 4-5 Yukon Gold potatoes 
• 2 cups vegetable broth
• 1 tablespoon oil or ¼ cup vegetable broth 
• 1½ cups onions, chopped
• 1 garlic clove, minced
• 3 cups mushroom caps and stems, diced (any type)
• 1 cup cooked English peas (fresh or frozen)
•  ½ teaspoon salt Freshly ground pepper Fresh parsley, minced

 Leave skins on potatoes and cut up into similar- sized pieces. Place in pot with vegetable broth and added water to cover potatoes and bring to boil. Cook until tender. Pour off 1 cup of the water into a separate bowl to save for later use and drain. Place in a warm bowl, salt to taste and cover until mushroom mixture is done. In skillet, heat vegetable broth or oil to medium- high heat. Add onions; cook, stirring until they begin to brown, about 5 minutes. During the last couple of minutes add garlic. Add mushrooms and peas; cook about 4 minutes, stirring until softened. If mixture begins to dry out before vegetables are done, add a little of the saved potato water. Salt and pepper to taste. Sprinkle with parsley. Roughly mash potatoes in pan to desired consistency. Check for seasoning. Place on plate or pasta bowl and pour mushrooms and peas over top. Enjoy.

 Hint:

Any leftover potato water can be refrigerated to use in upcoming dishes or soups.