- Boil the potatoes in salted water until nearly tender. Add the peas to the pan and after 2 minutes of boiling, add the mint. After a minute, drain into a colander.
- Put everything back into the pan and mash with a potato masher until smooth.
- Add the butter and season carefully to taste.
Want More Ideas?
Follow Kerrygold on Instagram
Spinach and feta pie
A hit with all the family, meat-lovers and veggies will polish off this tasty pi...
This iconic cake is a favourite with all the family. Curious culinary spirits ca...
Baked mackerel with pancetta
Mackerel and pancetta. An unlikely pair but an inspired idea. Pancetta is Italia...
Baked aubergine with tomato and cheese
Whoever said vegetables lack substance will eat their words with our baked auber...
Field mushroom soup with crunchy garlic croutons
Autumn beckons with this earthy wholesome soup. Forage for wild field mushrooms...
Brown Butter Hasselback Potatoes
Calling all brown butter fans! Just say no to plain roasted potatoes. These Bro...