Mashed Potatoes & Peas
- 2 lb. russet potatoes, peeled and cut into 1 1/2" chunks
- 1/2 cup milk, warmed
- 1/2 stick unsalted butter, melted
- 1 cup frozen green peas, thawed
- Salt and pepper to taste
- Minced fresh chives
Boil potatoes in a pot of salted water until tender, 12-15 minutes; drain. Return potateos 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 immediately topped with chives.