| Level: | Easy |
| Total: | 45 min |
| Prep: | 10 min |
| Inactive: | 15 min |
| Cook: | 20 min |
| Yield: | 4 servings |
Ingredients
- 2 pounds russet potatoes, peeled and cut into large chunks
- 1 1/2 pounds English peas, or 2 pounds frozen peas
- 2 cups heavy cream
- 1/2 cup (2 sticks) unsalted butter, at room temperature
- 1 tablespoon minced garlic (about 3 to 4 cloves)
- Salt and freshly ground black pepper
- Grated Parmesan, optional
Instructions
- Put the potatoes in a large saucepan with cold water to cover by 3 inches. Salt the water, cover and bring to a boil over high heat. Reduce heat and simmer until tender, about 10 minutes. While the potatoes are cooking, cook the peas in a separate saucepan of salted water. Simmer until just tender, about 3 to 5 minutes. Remove with a sieve and cool on a baking sheet. When the potatoes are done, drain well, scatter on a baking sheet, and let cool for several minutes. In a small saucepan, heat 1/2 cup of the cream until it reaches a boil then simmer for a few minutes. Add the cream to a blender with the cooked peas and puree until smooth. Season with salt and pepper.
- Heat 1 tablespoon of the butter in a large saucepan over medium heat until the butter stops foaming and turns a light brown. Add the garlic and cook quickly until pale gold. Add remaining cream, season, to taste, with salt and pepper and bring to a boil.
- Press the cooled potatoes through a ricer or food mill into the butter and garlic mixture, tossing to coat.
- Reduce the heat to low. Add the remaining butter by tablespoonfuls, stirring vigorously after each addition. In this way, the butter does not melt into a golden puddle. Instead, it forms an emulsion with the potatoes, creating a very smooth puree.
- Fold the pea puree into the mashed potatoes and adjust seasoning, as necessary. Instead of salt, the puree can be seasoned with a little grated Parmesan, if desired.
- Serve hot.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 932 |
| Total Fat | 68 g |
| Saturated Fat | 42 g |
| Carbohydrates | 69 g |
| Dietary Fiber | 11 g |
| Sugar | 13 g |
| Protein | 17 g |
| Cholesterol | 224 mg |
| Sodium | 1276 mg |
Reviews
These came out great (and green). I think the gem in this recipe is putting the already boiled potatoes in the oven to dry. I do this with rice also which keeps the rice from sticking together. A definite keeper!
These were easy to make and beyond delicious. My kids love mashed potatoes and this was an easy and tasty way to get some veggies in at the same time.
ALWAYS LOOKING FOR DIFFERENT RECIPES OF MASHED POTATOES, AND THIS ONE WAS CERTAINLY GREAT TASTING & NOT COMPLICATED. HOWEVER, ALL THAT STIRRING WHEN ADDING THE BUTTER WAS TOO MUCH, BUT OTHER THAN THAT IT WAS VERY TASTY.
This is a great recipe everyone loved these, not one bite left over.
I fouled up the peas (seemingly an impossible task) and had to do without. This recipe makes DELICIOUS mashed potatoes sans peas!
Pretty good- kind of a nice change from regular mashed potatoes
I made this for a dinner party a few weeks ago and had a pea hater in the group who had three helpings of this. not to mention, the color is spectacular! It’s awesome!!!