Mashed Potatoes and Peas

• 2 pounds medium russet and/or Yukon Gold potatoes
• 1 tablespoon coarse salt, plus more for seasoning
• 5 tablespoons unsalted butter
• 1 1/2 pounds garden peas, shelled (1 1/2 cups)
• 1 cup milk
• Freshly ground pepper

1. Peel and cut the potatoes crosswise into 1 1/2-inch-thick slices.
2. Place the slices in a medium saucepan, and cover with cold water.
3. Bring to a boil over medium heat; add 1 tablespoon salt.
4. Reduce to a low simmer, and cook until the potatoes are tender when pierced with a knife, about 15 minutes.
5. Transfer to a colander; let drain.
6. Meanwhile, melt 1 tablespoon butter in a small saute pan over medium-low heat.
7. Add the peas, and cook until they are tender and bright green, 4 to 5 minutes.
8. Transfer to the jar of a blender, and add the milk; blend until the mixture is smooth and combined.
9. While still hot, pass the potatoes through a ricer or food mill into a large heatproof bowl.
10. Stir with a wooden spoon until they are smooth, about 1 minute.
11. Using a whisk, incorporate the remaining 4 tablespoons butter.
12. Whisking constantly, add the pureed pea mixture, and season with salt and pepper.
13. Serve immediately, or keep warm over a pan of simmering water.

potatoes, coarse salt, unsalted butter, garden peas, milk, freshly ground pepper

Taken from www.epicurious.com/recipes/food/views/mashed-potatoes-and-peas-392859 (may not work)