- 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
Field mushroom soup with crunchy garlic croutons
Autumn beckons with this earthy wholesome soup. Forage for wild field mushrooms...
Pumpkin risotto with sage
They say the measure of a chef can be determined by a mastery of the fundamental...
Sometimes the simple things hit the spot. Like homemade scones still warm from t...
PRAWNS AND LINGUINE
Starring in our Memories in the Making TV advert, this simple easy dish is one t...
Baked aubergine with tomato and cheese
Whoever said vegetables lack substance will eat their words with our baked auber...