- 4 russet potatoes
- 118.29 ml milk or 118.29 ml cream
- 236.59 ml frozen peas
- 78.07 ml of fresh mint, chopped
- 59.16 ml 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.