No, this isn't more British nursery food: Garlicky, sweet, and creamy, it's a wonderful side dish for roasts and meaty white fish.
Recipe information
Total Time
30 min
Yield
Makes 4 servings
Ingredients
1 cup whole milk
1 lb large red boiling potatoes (about 4), scrubbed well and cut into 1-inch pieces
2 garlic cloves, quartered
2 (4-inch) sprigs fresh thyme
1 1/4 teaspoons salt
1/4 teaspoon black pepper
1 (10-oz) package frozen peas (not thawed)
2 tablespoons unsalted butter
Preparation
Step 1
Briskly simmer milk, potatoes, garlic, thyme, salt, and pepper in a 2-quart saucepan over moderate heat, partially covered, 10 minutes (do not let boil).
Step 2
Add peas and cook, partially covered, until potatoes are tender, about 5 minutes. Remove from heat, then add butter and let stand, covered, until melted, about 1 minute. Discard thyme.
Step 3
Coarsely mash mixture with a potato masher or large fork. Thin with additional milk if desired.
