Pea Whipped Potatoes

Name: Pea Whipped Potatoes
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 3 cloves tablespoon minced garlic (about; 473 milliliters heavy cream; 4 servings Grated Parmesan, optional; 680 grams English peas, or 2 pounds frozen peas; 907 grams russet potatoes, peeled and cut into large chunks; 4 servings Salt and freshly ground black pepper; 118 milliliters (2 sticks) unsalted butter, at room temperature

Pea Whipped Potatoes might be just the main course you are searching for. One serving contains 1052 calories, 28g of protein, and 76g of fat. This recipe serves 4. If you have russet potatoes, peas, parmesan, and a few other ingredients on hand, you can make it. To use up the peas you could follow this main course with the Easy Peasy Strawberry Dessert as a dessert. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Watch how to make this recipe.

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.

Ingredients you will need

Potato

Water

Peas

Salt

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Potato

Cream

Equipment you will use

Baking Sheet

Sauce Pan

Sieve

Add the cream to a blender with the cooked peas and puree until smooth. Season with salt and pepper.

Ingredients you will need

Salt And Pepper

Cream

Peas

Equipment you will use

Blender

Heat 1 tablespoon of the butter in a large saucepan over medium heat until the butter stops foaming and turns a light brown.

Ingredients you will need

Butter

Equipment you will use

Sauce Pan

Add the garlic and cook quickly until pale gold.

Ingredients you will need

Garlic

Add remaining cream, season, to taste, with salt and pepper and bring to a boil.

Ingredients you will need

Salt And Pepper

Cream

Press the cooled potatoes through a ricer or food mill into the butter and garlic mixture, tossing to coat.

Ingredients you will need

Potato

Butter

Garlic

Equipment you will use

Potato Ricer

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.

Ingredients you will need

Emulsions

Potato

Butter

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.

Ingredients you will need

Seasoning