Pea Whipped Potatoes

Cook's Note: I like to use English peas here, but you can use any fresh or quality frozen pea and still get delicious results.

Total Time:
20 min
Prep:
5 min
Cook:
15 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1 1/2 pounds fresh or frozen peas
  • 2 pounds russet potatoes, peeled and cut into large chunks
  • 1/2 cup unsalted butter, at room temperature
  • 1 tablespoon minced garlic
  • 2 cups heavy cream
  • Salt and freshly ground black pepper
  • Grated Parmesan, if desired
Directions
Watch how to make this recipe.
  • If using fresh peas, shuck the peas.

  • Put the potatoes in a large saucepan with well-salted cold water to cover them by 3 inches. Cover and bring to a boil over high heat. Cook until tender, about 10 minutes. While the potatoes are cooking, add the peas to the pot. They will float on the top. Cook for 2 or 3 minutes, then remove with a sieve. Cool on a sheet tray.

  • The potatoes are done when you can easily insert a knife through the potato. When the potatoes are done drain well, scatter on a baking sheet, and let cool for several minutes. Place in the oven to dry out, about 5 minutes. Press the potatoes through a ricer or food mill or mash with a potato masher.

  • 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 the 1 1/2 cups of the cream, season, to taste, with salt and pepper and bring to a boil. Reduce the heat to low and beat in the potatoes with a wooden spoon or large whisk. 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.)

  • In a small pot, heat the remaining cream until it reaches a boil then simmer for a few minutes. Add the cream to a blender with the peas and puree until smooth. Season with salt and pepper.

  • 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. Serve hot.


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    This recipe is featured in:

    The Best Thanksgiving Side Dishes