Pea and Potato Mash
400g potatoes, peeled, cut into large chunks
3 tablespoons olive oil
1 eschalot, peeled
2 garlic cloves, peeled
200g shelled peas (fresh or frozen)
125ml (1/2 cup) milk
1. Boil the potatoes in a saucepan of salted water until soft enough to mash.
2. Meanwhile, heat the olive oil, eschalot and garlic in a saucepan over medium heat. Once the garlic is fragrant, add the peas (straight from the freezer, if you’re using frozen peas) and season with salt. Fry for 15 minutes or until soft and cooked through but still bright green. When the liquid has evaporated, add 125ml (1/2 cup) hot water and continue cooking until most of the liquid evaporates. Remove the eschalot and garlic, then process the peas in a food processor until they are smooth. Drain the potatoes and use a potato masher to lightly mash.
3. Meanwhile, heat the milk and butter in a small saucepan over low heat until the butter melts. Pour the mixture over the potatoes and use a wooden spoon to combine. Add the peas and either stir them in well or fold through to create a rippled effect. Serve immediately.