Potato Puree, Baby Carrots, and Sugar Snap Peas
8 large Yukon Gold potatoes peeled
¼ cup heavy cream
½ cup butter
Kosher salt and white pepper
16 baby carrots peeled and trimmed
2 tablespoons butter
¼ pound snap peas washed and cleaned
1 shallot minced
3 thyme sprigs
Place peeled cut yukons into pot and cover with cold water. Bring to a boil on high then lower to a simmer. When potatoes are fork tender strain. Put through a potato ricer.
Add the butter, salt and white pepper to the potatoes. In a small sauce pan, heat heavy cream on the stove. Stir the warm heavy cream to the potatoes. Keep in a warm place covered.
In a medium sauté pan, add carrots, chopped shallots, and thyme. Cover with water and bring to a simmer. Cook until water evaporates and carrots are tender and lightly caramelized.
Blanch snap peas in well salted boiling water. Remove from boiling water and add to sauté pan with carrots. Adjust seasoning with salt and pepper.