Pea mash

by Ed Halmagyi


  • 2 medium waxy potatoes, peeled and chopped
  • 500g frozen peas
  • ¼ cup extra virgin olive oil
  • ½ bunch parsley finely chopped
  • salt and ground white pepper


1 Steam the potatoes over a saucepan of simmering water for 20 minutes, until tender, then press through a fine sieve.
2 Cook the peas in a large saucepan of boiling water for 5 minutes, until tender, then drain and set aside to cool slightly. Transfer to a blender and purée with the olive oil and parsley. Stir into the potato purée and season with salt and ground white pepper.

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