- 2 lbs. russet potatoes, peeled and cut into 1 1/2 inch chunks
- 1/2 c milk, warmed
- 1/2 stick unsalted butter, melted
- 1 c frozen green peas
- Kosher salt and white pepper to taste
- Minced chives
Cook potatoes in pot of boiling salted water until tender, 12 to 15 minutes;
drain. Return potatoes to pot. cook, stirring over low heat for 1 minute to
remove moisture. Mash potatoes until smooth. Stir in milk, butter, peas, salt
and pepper; serve at once topped with chives.
