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Ingredients:

Serves 4
2 pounds russet potatoes, peeled and cut into large pieces
1 (1 lb.) bag frozen peas
Gray salt
freshly-ground pepper
1-1/2 cups plus 1/3-cup heavy cream
1 Tbs. fresh basil, chopped
1/2-cup (1 stick) unsalted butter, room temperature
1 Tbs. minced garlic

Directions:

1. Preheat oven to 325 degrees F.
   
2. Place the potatoes in a large saucepan with salted cold water to cover and bring to a boil over high heat.
   
3. Cook until tender, about 10 minutes.
   
4. Drain well (reserving 1/3-cup potato water), scatter on a baking sheet and let cool several minutes.
   
5. Place in the oven to dry out, about 5 minutes. Meanwhile, place reserved potato water in a medium sauté pan.
   
6. Add peas, bring to a boil and season with salt and pepper. Simmer for 1 minute.
   
7. Set aside 2 tablespoons of the peas. Place the remaining peas in a blender or food processor a pulse for 30 seconds.
   
8. Add 1/3-cup of cream and puree until smooth.
   
9. Add basil and pulse to combine.
   
10. Cover to keep warm and set aside.
    
11. Press the potatoes through a ricer or food mill (or push through a coarse sieve) and set aside.
    
12. Heat 1 tablespoon of the butter in a large saucepan over medium heat until the butter stops foaming and turns a light brown.
    
13. Add the garlic and cook quickly until pale gold.
    
14. Add the cream, season to taste with salt and pepper and bring to a boil.
    
15. Reduce the heat to low and beat in the potatoes with a wooden spoon or large whisk.
16. Add the remaining butter by tablespoons, stirring vigorously after each addition. In this way, the butter does not melt into a golden puddle. Instead it forms an emulsion with the potatoes, creating a very smooth puree.
    
17. Stir in pea puree and season with salt and pepper.
    
18. Stir in reserved whole peas