1 kg yellow flesh potatoes, peeled & cut into small cubes 2 lb
6 garlic cloves, peeled and left whole
500 ml baby peas, fresh or frozen (if frozen, no need to thaw) 2 cup
250 ml milk 1 cup
30 ml butter 2 tbsp
salt & pepper to taste
Place potatoes and garlic in a large pot of cold water. Cover and bring to a boil over high heat. Reduce heat and simmer for 15 to 20 minutes or until potatoes are fork-tender. Drain. Add milk, butter, salt and pepper. Mash with a potato masher until potatoes are smooth.
Meanwhile, in a small saucepan, cook peas until tender. Drain and transfer to potatoes. Mix until just blended.
Serves: 4