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Delicious creamy puree is obtained from dry split peas. On the shelves of modern stores will not be a problem to find this product. Choose green or yellow peas at your discretion, as a result of cooking you will get mashed potatoes not only of different colors, but also with different tastes.

Measure the right amount of peas, rinse thoroughly under running water and pour into a thick-walled saucepan or stewpan. Many housewives prefer to cook pea puree in a deep cast iron skillet. Soaking dry peas before cooking is not worth it, it will become more rigid, and the puree will turn out with grains.

Fill the peas with water and put on medium heat, as soon as the liquid starts to boil, add 0.3 tsp to it. baking soda and mix well. It is this secret ingredient that allows you to cook peas much faster. In addition, the puree will be much more tender and tasty.