Recipe courtesy of Mary Sue Milliken and Susan Feniger

Pea Champ

  • Level: Easy
  • Total: 30 min
  • Prep: 10 min
  • Cook: 20 min
  • Yield: 4 to 6 servings
Save Recipe

Ingredients

6 to 8 baking potatoes, unpeeled

1 cup fresh peas

3 scallions, finely chopped

1 1/2 cups milk

Pinch of sugar

4 to 8 tablespoons unsalted butter

Salt and freshly ground black pepper

Directions

  1. Place potatoes in a bowl and wash under cold, running water until water runs clear. Place in a medium saucepan with salt. Add enough water to generously cover. Bring to a boil, reduce to a simmer, and cook, uncovered, until soft, about 15 minutes.
  2. Meanwhile, place the peas and scallions in a small saucepan over medium heat, cover with the milk and add the sugar. Slowly bring to a boil, reduce the heat and simmer for 3 to 4 minutes, or until peas are tender. Turn off the heat and let the milk sit.
  3. Peel and mash the boiled potatoes, using a fork or food mill, and while potatoes are hot, add the warm milk mixture. Beat in some of the butter, and season to taste with salt and pepper. Serve with remaining butter melting on top.

Parker's Split Pea Soup

Mushroom Risotto with Peas

Slow-Cooker Split Pea Soup

The Baked Potato

Potato Leek Soup

Scalloped Potatoes

Boiled Potatoes with Butter

Mashed Potato Cakes