Tilapia with Balsamic Butter Sauce, Thyme Mashed Potatoes and Sugar Snap Peas

Don't be intimidated by the fancy name. This is a quick and complete dinner that is delicious!

Ingredients:
3 lbs Russet or Yukon gold potatoes, peeled and quartered
4 1/2 Tbsp butter, at room temperature
6 Tbsp (or more) warm whipping cream
1 1/2 Tbsp fresh minced thyme (optional)

1/4 cup balsamic vinegar
1 garlic clove, minced
1/2 cup plus 1 Tbsp butter (I use Smart Balance)

2 cups sugar snap peas, strings removed (can be frozen defrosted)

2 Tbsp olive oil
6 4- to 5-oz Tilapia fillets

For thyme mashed potatoes:
Boil potatoes until tender, about 20 minutes. Drain; return to pot. Add butter, 6 tablespoons cream, and thyme; mash. Season with salt and pepper.

For balsamic butter sauce:
Simmer vinegar and garlic in small saucepan over medium heat until reduced to thick syrup, about 5 minutes. Set aside.

Cook snap peas in boiling salted water until crisp-tender, about 1 minute. Drain. Return to same pan; set aside.

Heat 1 tablespoon oil in each of 2 large skillets over high heat. Sprinkle fish with salt and pepper. Sauté fish until golden, about 2 minutes per side.

Rewarm balsamic syrup over medium-low heat. Whisk in 1/2 cup butter 1 piece at a time. Add remaining 1 tablespoon butter to peas; stir over medium heat until warmed. Season with salt and pepper.

Divide potatoes, tilapia, and peas among plates; drizzle with sauce.