Pea Whipped Potatoes
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 931
- Total Fat
- 68
- Saturated Fat
- 42
- Carbohydrates
- 69
- Dietary Fiber
- 11
- Sugar
- 13
- Protein
- 17
- Cholesterol
- 224
- Sodium
- 1274
- Total: 20 min
- Prep: 5 min
- Cook: 15 min
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
- 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.