Old MacDonald's Potato Box Recipes
Pea Whipped Potatoes Ingredients 1-1/2 pounds English Peas 2 pounds Russet Potatoes peeled and cut into large chunks 1/2 cup unsalted butter at room temperature 1 tablespoon minced garlic 2 cups Heavy Cream Salt and freshly ground black pepper Directions Shuck the peas. Put the potatoes in a large saucepan with well-salted cold water to cover them by three inches. Cover and bring to a boil over high heat. Cook until tender, about ten minutes. While the potatoes are cooking, add the peas to the pot. They will float on the top. Cook for two or three minutes then remove with a sieve. Cool on a sheet tray. When the potatoes are done drain well, scatter on a baking sheet, and let cool for several minutes. Place in the oven to dry out, about five minutes. Press the potatoes through a ricer or food mill. Heat one tablespoon of the butter in a large saucepan over medium heat until the butter stoops foaming and turns alight brown. Add the garlic and cook quickly until pale gold. Add the one and a half cups of the cream, season to taste with salt and pepper and bring to a boil. Reduce the heat to low and beat in the potatoes with a wooden spoon or large whisk. 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. In a small pot, heat the remaining cream until it reaches a boil then simmer for a few minutes. Add the cream to a blender with the peas and puree until smooth. Season with salt and pepper. Fold the pea puree into the mashed potatoes and adjust seasoning as necessary. In stead of salt, the puree can be seasoned with a little grated parmesan cheese. Serve hot.

Old MacDonald's Potato Box Recipes

Pea Whipped Potatoes

Ingredients

1-1/2 pounds English Peas
2 pounds Russet Potatoes peeled and cut into large chunks
1/2 cup unsalted butter at room temperature
1 tablespoon minced garlic
2 cups Heavy Cream
Salt and freshly ground black pepper

Directions

Shuck the peas. Put the potatoes in a large saucepan with well-salted cold water to cover them by three inches. Cover and bring to a boil over high heat. Cook until tender, about ten minutes. While the potatoes are cooking, add the peas to the pot. They will float on the top. Cook for two or three minutes then remove with a sieve. Cool on a sheet tray. When the potatoes are done drain well, scatter on a baking sheet, and let cool for several minutes. Place in the oven to dry out, about five minutes. Press the potatoes through a ricer or food mill.
Heat one tablespoon of the butter in a large saucepan over medium heat until the butter stoops foaming and turns alight brown. Add the garlic and cook quickly until pale gold. Add the one and a half cups of the cream, season to taste with salt and pepper and bring to a boil. Reduce the heat to low and beat in the potatoes with a wooden spoon or large whisk. 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.

In a small pot, heat the remaining cream until it reaches a boil then simmer for a few minutes. Add the cream to a blender with the peas and puree until smooth. Season with salt and pepper.

Fold the pea puree into the mashed potatoes and adjust seasoning as necessary. In stead of salt, the puree can be seasoned with a little grated parmesan cheese.

Serve hot.