Pea and Potato Puree with Mint

Ingredients

• 500 g waxy potatoes
• Salt
• 4 sprigs Mint
• 400 g fresh peas
• 170 ml lukewarm milk
• 30 g Butter
• Pepper (freshly ground)
• nutmeg

Instructions

1. 1.

   Peel, wash and cook the potatoes in boiling salted water for 25-30 minutes. Meanwhile wash the mint, shake dry and pluck the leaves. Blanch the peas in boiling water with a pinch of salt for about 4 minutes, drain, shock, and blend half the peas with half the mint leaves in a blender until fine.

2. 2.

   Drain the cooked potatoes, let them steam off, press through a potato ricer and mix with lukewarm milk, butter, and pea puree into a smooth mash. Season with salt, pepper, and nutmeg. Spoon the mash into preheated bowls and garnish with remaining peas and mint leaves before serving.