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Gallery Mashed Potatoes and Peas Recipe Summary Servings: 6

Ingredients Ingredient Checklist 2 pounds medium russet and/or Yukon gold potatoes 1 tablespoon coarse salt, plus more for seasoning 5 tablespoons unsalted butter 1 1/2 pounds garden peas, shelled (1 1/2 cups) 1 cup milk Freshly ground pepper

Gallery Mashed Potatoes and Peas

Recipe Summary Servings: 6

Mashed Potatoes and Peas     

Mashed Potatoes and Peas

Mashed Potatoes and Peas

Recipe Summary Servings: 6

Recipe Summary

Servings: 6

Servings: 6

6

Ingredients

Ingredients

  • 2 pounds medium russet and/or Yukon gold potatoes 1 tablespoon coarse salt, plus more for seasoning 5 tablespoons unsalted butter 1 1/2 pounds garden peas, shelled (1 1/2 cups) 1 cup milk Freshly ground pepper

Directions

Peel and cut potatoes crosswise into 1 1/2-inch-thick slices. Place slices in a medium saucepan, and cover with cold water. Bring to a boil over medium heat; add 1 tablespoon salt. Reduce to a low simmer, and cook until potatoes are tender when pierced with a knife, about 15 minutes. Transfer to a colander; let drain.

Meanwhile, melt 1 tablespoon butter in a small saute pan over medium-low heat. Add peas, and cook until they are tender and bright green, 4 to 5 minutes. Transfer to the jar of a blender, and add milk; blend until mixture is smooth and combined.

While still hot, pass potatoes through a ricer or food mill into a large heat-proof bowl. Stir with a wooden spoon until they are smooth, about 1 minute. Using a whisk, incorporate remaining 4 tablespoons butter. Whisking constantly, add pureed pea mixture, and season with salt and pepper. Serve immediately, or keep warm over a pan of simmering water.

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All Reviews for Mashed Potatoes and Peas

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Mashed Potatoes and Peas

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest