I have a lunch date with The Daily Spud. Spud has won prestigious blogger awards. Sup has not. Spud blogs potatoes. So far, Sup has not. Spud will be in San Francisco next week. Sup will too!
We may be doing Vietnamese food. I wonder if Spud knows there are not a lot of potatoes in Bahn Mi! Come to think of it there are not a lot of potatoes in any Vietnamese cooking. Well maybe sweet potatoes (I think)? But (gasp!) I just thought about something else. What will we talk about?
I don’t know a lot about potatoes. Why do you think I read The Daily Spud in the first place?
Spud is Irish so there is always ale. I can talk about ale, and lager and beer…
But really I should bone up on potatoes, don’t you think. I mean Spud is visiting this country from a land far, far away. Diplomatic proto-call requires I make the alien (err I mean, visitor) feel welcome.
So I am honoring the Irish Spud with a mashed potato recipe! Not just any mashed potatoes either. Green Mashed Potatoes! Minted Mashed Potatoes & Peas.
Cuz I am still stuck on mint!
4 medium-to-large russett potatoes, peeled and cut into even-sized chunks
5 cups milk
1 1/2 cups english peas
1 large bunch fresh mint
2 tablespoons unsalted butter
Freshly ground white pepper
- 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.