This seems an unusual combination. But peas and mint are a natural and potatoes pair with everything. Just stick to the herbal mints like spearmint rather than the cool menthol mints like peppermint.
- 4 medium-to-large russet potatoes, peeled and cut into even-sized chunks
- 5 cup whole milk
- 1 english peas
- 1 bunch mint
- 2 tablespoon unsalted butter, cut into small pieces
- kosher salt
- white pepper (to taste)
Place potatoes, milk, salt, and all but a few sprigs of mint into medium stockpot. Bring to a boil over high heat, then reduce to medium high. Gently boil, stirring occasionally, until potatoes are tender and pierce easily with a knife, about 15 minutes. While potatoes are cooking, blanch peas in salted boiling water until tender in a small saucepan, then submerge in ice bath to preserve color. Drain peas and set aside.
Remove potatoes from heat, discard the mint sprigs, and drain in a colander, reserving about 2 cups of milk. Place about 75% of the peas in a blender, top with half of reserved milk (about 1 cup) and blend until smooth. Working quickly, pass potatoes through food mill into large bowl. Add butter, pea puree, and about half of the remaining cup of milk, and mix thoroughly to combine. Add more milk if needed to achieve desired consistency, and season with salt and pepper to taste. Pick off the reserved mint leaves, and slice into thin ribbons (chiffonade). Gently fold in remaining peas and the mint ribbons into the mashed potatoes, and serve immediately.