Minted Mashed Peas
Fresh mint is a classic accompaniment for English peas, which reach their peak in the spring. Since the sugar in English peas begins converting to starch as soon as they are picked, plan to use fresh peas within a day or two of purchase.
- 2 lb. (1 kg) English peas, shelled (about 2 cups)
- 3 Tbs. unsalted butter, at room temperature
- 1 tsp. salt, plus more, to taste
- 1/4 tsp. freshly ground pepper, to taste
- 1/4 cup (1/2 oz./15 g) chopped fresh mint, plus mint leaves for garnish
- 1 Tbs. chopped fresh flat-leaf parsley, plus parsley leaves for garnish
In a large saucepan over medium-high heat, combine the peas and just enough water to cover them. Bring to a boil and cook, stirring once or twice, until the peas are tender, 3 to 4 minutes. Drain the peas.
In a food processor, combine half of the peas with the butter, salt, pepper, chopped mint and chopped parsley. Pulse the food processor until the ingredients are thoroughly combined and form a coarse puree. Transfer the mashed peas to a serving bowl and fold in the remaining whole peas. Season with more salt and pepper to taste and garnish with the mint and parsley leaves. Serve immediately. Serves 4.
Williams-Sonoma Test Kitchen