5 cups (750 g) frozen peas

1/4 cup (55 g) butter

2 potatoes, peeled and diced

1/4 cup (60 ml) 35% cream

1 small garlic clove, finely chopped

In a pot of salted boiling water, cook the peas for 2 minutes. Drain.

In a food processor, purée the peas with half the butter until smooth. Set aside.

In another pot of salted water, cook the potatoes until tender. Drain and return to the pot. With a potato masher, coarsely crush the potatoes with the remaining butter, the cream and garlic. Add the puréed peas and cook over medium heat, stirring, for 2 minutes. Season with salt and pepper.

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