Mashed potatoes with minty mushy peas
Prep
15m
Cook
30m
serves
6
The pea and mint puree lifts this rich mash, bringing a touch of freshness to a classic side dish.
For other delicious ways with mash, try our brown butter mash and our sour cream and chive mash.
Ingredients (8)
- 1kg floury potatoes (such as sebago, coliban or King Edward), peeled, cut into large chunks
- 1 1/2 cups (180g) frozen peas
- 1/4 cup firmly packed mint leaves, plus extra leaves, to serve
- 1/2 tsp chicken stock powder
- 90g butter, chopped
- 1 cup (250ml) milk, warm
- 1/3 cup (80ml) boiling water
- Extra virgin olive oil, to drizzle
Method
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1.Place potatoes in a large saucepan and cover with cold, salted water. Bring to the boil over high heat. Boil for 25-30 minutes, until very tender.
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2.Meanwhile, bring a kettle of water to the boil. Place the peas in a medium heatproof bowl and pour enough boiling water to cover by several centimetres. Stand for 5 minutes. Drain. Reserve ¼ cup of peas and transfer remaining peas to a blender with the mint leaves and chicken stock powder. Set aside.
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3.Drain potatoes and return to pan over low heat to steam for 1 minute. Pass potatoes through a potato ricer into a large bowl, then stir through the butter and milk until smooth. Season with freshly ground black pepper and check for salt. Add ⅓ cup (80ml) boiling water to the blender with the peas and whiz until smooth.
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4.Dollop several spoonfuls of mash into a serving bowl. Add a few large spoonfuls of pea puree and swirl through the mash. Repeat with remaining mash and pea puree. Sprinkle over reserved peas and extra mint leaves. Drizzle with oil and season with freshly ground black pepper.
Recipe Notes
If making in advance, stir through the milk and butter until smooth. Then, when ready to serve, reheat in the microwave and finish with the pea puree.
Leftovers will keep in an airtight container in the fridge for up to 5 days.
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