Salmon Patties, Creamed Peas and Mashed Potatoes

Ingredients

• 2 tbsp unsalted butter
• 1 small shallot (finely minced)
• 2 tbsp all-purpose flour
• 1.5 cup whole milk (at room temperature)
• 16 oz frozen green peas (do not thaw)
• 0.75 tsp salt (or to taste)
• 0.25 tsp black pepper (freshly ground)
• 0.5 tsp granulated sugar
• 0.125 tsp ground nutmeg (a small pinch)

Instructions

1. 1

   Sauté Aromatics

   • In a medium saucepan or skillet, melt the unsalted butter over medium heat.
   • Add the finely minced shallot and cook, stirring occasionally, until it becomes soft and translucent, about 2-3 minutes. Be careful not to let it brown.
2. 2

   Create the Roux and Sauce

   • Sprinkle the all-purpose flour over the softened shallots. Stir constantly with a whisk for about 60-90 seconds to cook out the raw flour taste. This mixture is called a roux.
   • Gradually pour in the room temperature milk, a little at a time, while whisking continuously to prevent any lumps from forming.
   • Continue to cook, stirring frequently, until the sauce comes to a gentle simmer and thickens enough to coat the back of a spoon, which should take about 3-4 minutes.
3. 3

   Add Peas and Seasonings

   • Stir the frozen peas directly into the thickened cream sauce.
   • Add the salt, freshly ground black pepper, sugar, and ground nutmeg. Stir until everything is well combined.
4. 4

   Simmer and Serve

   • Bring the mixture back to a gentle simmer over medium-low heat.
   • Cook for 4-5 minutes, stirring occasionally, until the peas are tender and heated through. Avoid overcooking to keep the peas bright green and prevent them from becoming mushy.
   • Taste and adjust seasoning if necessary. Serve immediately.

Ingredients

• 2 lb Russet Potatoes (Peeled and cut into 1-inch cubes)
• 1 tbsp Salt (For boiling water)
• 0.5 cup Unsalted Butter (Cut into pieces, at room temperature)
• 0.5 cup Whole Milk (Warmed)
• 0.5 tsp Black Pepper (Freshly ground)
• 1 tbsp Fresh Chives (Finely chopped, for garnish (optional))

Instructions

1. 1

   Cook the Potatoes

   • Place the peeled and cubed potatoes in a large pot or Dutch oven.
   • Add enough cold water to cover the potatoes by at least 1 inch. Add 1 tablespoon of salt to the water.
   • Bring the pot to a rolling boil over high heat, then reduce the heat to medium and let it simmer steadily.
   • Cook for 15-20 minutes, or until the potatoes are very tender and a fork pierces them with no resistance.
2. 2

   Drain and Dry the Potatoes

   • Drain the potatoes thoroughly in a colander, shaking to remove excess water.
   • Return the empty pot to the stove over low heat. Add the drained potatoes back to the pot.
   • Let the potatoes sit in the warm pot for 1-2 minutes, shaking occasionally, to evaporate any remaining moisture. This is a crucial step for fluffy, not watery, mashed potatoes.
3. 3

   Mash the Potatoes

   • Remove the pot from the heat.
   • Mash the potatoes until they are completely broken down. For the smoothest, fluffiest texture, pass the potatoes through a ricer or food mill. A hand masher also works well for a more rustic texture.
4. 4

   Incorporate Butter and Milk

   • Add the room temperature butter pieces to the hot mashed potatoes and use a spatula to gently fold them in until the butter is fully melted and incorporated.
   • Slowly pour in the warm milk while continuing to fold gently. Stop when the potatoes reach your desired creamy consistency. Avoid overmixing.
5. 5

   Season and Serve

   • Season with 1 teaspoon of salt and 1/2 teaspoon of freshly ground black pepper.
   • Stir gently, taste, and adjust the seasoning as needed.
   • Transfer to a warm serving bowl, garnish with fresh chives if desired, and serve immediately.