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Mashed Potatoes and Peas

Remember mixing your peas in your taters as a kid? This recipe tastes good sprinkled with a little grated Parmesan cheese, too. :-)


  • 1 cup frozen peas, thawed
  • 1 lb potatoes of choice, peeled and quartered
  • 1/4 cup unsalted butter, softened
  • 1/2 Tbsp. garlic, minced or crushed
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  • 1 cup heavy cream
  • Salt and pepper to taste


Cook potatoes in large pot of water until tender. While the potatoes are cooking add the peas to the pot. Cook for two or three minutes then remove with a slotted spoon (they will be floating). Set aside. When the potatoes are done drain in a colander and set aside.

Heat one tablespoon of the butter in the large pot over medium heat until the butter turns a light brown. Add the garlic and cook quickly until pale gold. Add the one and a half cups of the cream and bring to a boil. Reduce the heat to low and beat in the potatoes. Add the remaining butter and continue beating.

Heat the remaining cream in a small saucepan until it reaches a boil. Add the cream to a blender with the peas and puree until smooth. Fold the pea puree into the mashed potatoes. Season with the salt and pepper to taste and serve.


By Deeli from Richland, WA

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