Fresh English Sweet Peas are a special treat, and when Carl Musso starts picking and delivering local peas to Tony’s, I eat them several times each week. In need of a change, I wanted to make English Mushies (mashed peas), but with only two cups of peas, I tossed in a potato and and viola!
2 cups fresh-shucked peas
1 potato, peeled and cubed
1 cup chicken stock
3-4 TBS butter, to taste
3-4 TBS half & half, to taste
pinches of sea salt and pepper, to taste
Shuck peas, peel and cube potato – place in a saucepan with stock and bring to a boil. Cover, reduce to a simmer and cook until soft and most of the moisture is gone.
Puree with an immersion blender, taste and adjust with butter, stock, salt and pepper. Serve immediately – a natural with carrots, onions and grilled meats. – Chef Mick (Michaelangelo) Rosacci
Grilled Rib Eye Steak rubbed in Tony’s Steak and Roast Seasoning, grilled to medium rare and served over Pea-tatoes with cubed carrots and red bell peppers. Next time I’ll smother the steak in sauteed onions – a good excuse to do make them again! Cheers!