- 4 russet potatoes
- 1⁄2 cup milk or 1⁄2 cup cream
- 1 cup frozen peas
- 1⁄3 cup of fresh mint, chopped
- 4 tablespoons butter
- salt and pepper
Directions See How It's Made
- Boil potatoes in salted water until tender when pierced.
- Drain, return them to the pot, cover and let dry a few minutes.
- In a little saucepan, heat the milk with peas and mint.
- Mash the potatoes then add the mixture of peas and butter, to obtain a creamy consistency. Add salt and pepper if you want. And serve.