Mashed Potatoes and Peas

1. 1

   Peel and cut the potatoes crosswise into 1 1/2-inch-thick slices.

2. 2

   Place the slices in a medium saucepan, and cover with cold water.

3. 3

   Bring to a boil over medium heat; add 1 tablespoon salt.

4. 4

   Reduce to a low simmer, and cook until the potatoes are tender when pierced with a knife, about 15 minutes.

5. 5

   Transfer to a colander; let drain.

6. 6

   Meanwhile, melt 1 tablespoon butter in a small saute pan over medium-low heat.

7. 7

   Add the peas, and cook until they are tender and bright green, 4 to 5 minutes.

8. 8

   Transfer to the jar of a blender, and add the milk; blend until the mixture is smooth and combined.

9. 9

   While still hot, pass the potatoes through a ricer or food mill into a large heatproof bowl.

10. 10

    Stir with a wooden spoon until they are smooth, about 1 minute.

11. 11

    Using a whisk, incorporate the remaining 4 tablespoons butter.

12. 12

    Whisking constantly, add the pureed pea mixture, and season with salt and pepper.

13. 13

    Serve immediately, or keep warm over a pan of simmering water.

* Per serving · 4 servings · Values may vary.

No additional tips available.