MASHED POTATOES AND PEAS

Mashed Potatoes and Peas image

Yield serves 6

Number Of Ingredients 6

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2 pounds medium russet and/or Yukon Gold potatoes
1 tablespoon coarse salt, plus more for seasoning
5 tablespoons unsalted butter
1 1/2 pounds garden peas, shelled (1 1/2 cups)
1 cup milk
Freshly ground pepper

Steps:

Peel and cut the potatoes crosswise into 1 1/2-inch-thick slices. Place the slices in a medium saucepan, and cover with cold water. Bring to a boil over medium heat; add 1 tablespoon salt. Reduce to a low simmer, and cook until the potatoes are tender when pierced with a knife, about 15 minutes. Transfer to a colander; let drain.
Meanwhile, melt 1 tablespoon butter in a small sauté pan over medium-low heat. Add the peas, and cook until they are tender and bright green, 4 to 5 minutes. Transfer to the jar of a blender, and add the milk; blend until the mixture is smooth and combined.
While still hot, pass the potatoes through a ricer or food mill into a large heatproof bowl. Stir with a wooden spoon until they are smooth, about 1 minute. Using a whisk, incorporate the remaining 4 tablespoons butter. Whisking constantly, add the pureed pea mixture, and season with salt and pepper. Serve immediately, or keep warm over a pan of simmering water.