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Ingredients
3 medium Yukon Gold potatoes, peeled and diced
One 2-pound package of frozen peas
1 cup heavy cream
4 tablespoons butter
Salt and freshly ground pepper
Directions
Place the potatoes in a small saucepan and cover with water. Add a large pinch of salt. Bring to a boil and simmer until tender. Drain; mash with a food mill or potato ricer along with the butter and keep warm.
Bring a large pot of salted water to a boil and add the peas. Bring back to a boil and simmer 5 minutes. Warm the cream. Drain the peas and puree in the blender along with the cream. Blend in the warm potatoes until the mixture is almost completely smooth. Season with salt and pepper.
Serve with scallops, pork chops or duck.
