Active Time

　　15 min

　　Total Time

　　30 min

　　No, this isn't more British nursery food: Garlicky, sweet, and creamy, it's a wonderful side dish for roasts and meaty white fish.

　　

Ingredients

Makes 4 servings

　　1 cup whole milk

　　1 lb large red boiling potatoes (about 4), scrubbed well and cut into 1-inch pieces

　　2 garlic cloves, quartered

　　2 (4-inch) sprigs fresh thyme

　　1 1/4 teaspoons salt

　　1/4 teaspoon black pepper

　　1 (10-oz) package frozen peas (not thawed)

　　2 tablespoons unsalted butter

　　

Step 1

Briskly simmer milk, potatoes, garlic, thyme, salt, and pepper in a 2-quart saucepan over moderate heat, partially covered, 10 minutes (do not let boil).

　　

Step 2

Add peas and cook, partially covered, until potatoes are tender, about 5 minutes. Remove from heat, then add butter and let stand, covered, until melted, about 1 minute. Discard thyme.

　　

Step 3

Coarsely mash mixture with a potato masher or large fork. Thin with additional milk if desired.