Purée de Petits Pois Recipe (Mashed Peas)
Mashed potatoes are my guilty pleasure. For this version, green peas complement the flavor of this version and gives a beautiful color and wonderful texture to the purée.
My baby girl is already over 5 months old and I've started introducing solid food to her in the past 2 weeks. I've given her a diversity of vegetables already. Today, I tried feeding her legumes and made some baby food for her using peas. They're perfect because they're starchy and have a wonderful texture. I passed them through a large mesh sieve to remove the "skin" from the peas, which gave me the idea of making something similar for the family.
Yields: 6 servings5 Yukon Gold potatoes
1-½ cups canned green peas
4 tablespoons unsalted butter, diced and softened to room temperature
1 tablespoon olive oil
2 cloves garlic, cut into thirds
1 cup milk
¾ cup heavy cream, as needed
1-½ teaspoons salt
¼ teaspoon wasabi paste, to taste
½ teaspoon white pepper, freshly ground
2 tablespoons Roquefort blue cheese (optional)
1 tablespoon curly parsley, optional
For the peas: Reserve 2 tablespoons. Warm the rest, drain and coarsely mash them.
Frying garlic: In a small pan, heat 1 tablespoon of olive oil. Add the garlic and cook until golden. Set aside.
Cooking the potatoes: Peel the potatoes and dice them into 2-½-inch chunks. Place the potatoes in a small pot. Cover with water. Bring the water to a boil and reduce the heat to medium-high. Cook for about or about 15 minutes. The potatoes should be fork-tender but still firm. Remove from the pot. Transfer to a platter and let cool a little.
Warming the milk and cream: Place the milk and cream in a saucepan. Bring to a near boil, then turn off the heat.
Once the potatoes are dried and cool enough to handle, place them back in the pot and stir them to remove as much water as possible. Using a food mill, mash the potatoes and fried garlic cloves. Add butter, wasabi paste and the mashed green peas. Using a wooden spoon, slowly add the warm milk and cream, stirring to the desired thickness. You might add more heavy cream (or milk) if you like it smoother. Add 1 teaspoon of parsley.
To make the mashed potatoes smooth and fluffier, strain the mixture through a coarse-meshed sieve using a spatula. Season with salt and white pepper. Serve warm. Garnish with more parsley and garnish with the reserved green peas.
You could also use frozen peas.Published By: on April 16, 2012.