Pea Whipped Potatoes

Total Time:
45 min
Prep:
10 min
Inactive:
15 min
Cook:
20 min

Yield:
4 servings
Level:
Easy

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
Directions
  • 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.


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    This recipe is featured in:

    Spring Produce Guide