Preparation

• 将土豆放入一个大锅中，将冷水盖至少1英寸1茶匙。盐，用高火煮沸。盖上锅，将热量降低至中等，以保持稳定的（不夸张）沸腾，然后煮至土豆一直嫩，但在用叉子刺穿时不要散开，大约20分钟。
• 同时，用中火加热中等锅中的玉米油。加入分裂的豌豆，煮至它们开始变成金黄色（仔细观察：豌豆可以从金黄色变为深棕色，再到燃烧），大约3分钟。加入小茴香种子，煮30秒钟。加入黄油，洋葱和姜黄，煮至洋葱透明，4至5分钟。在一个小碗中，将蜂蜜和芥末粉搅拌直至光滑。搅拌牛奶和奶油，然后将此混合物添加到洋葱和香料中。将热量降低至低，然后小火煮5分钟。关闭热量，盖住锅，让它坐在燃烧器上。
• When the potatoes are tender, drain them and return them to their saucepan over medium heat. Dry the potatoes, shaking the pan and stirring with a rubber spatula, until they look floury and leave a light film on the bottom of the pan. Put the dry potatoes through a ricer or food mill, or mash them with a hand masher until they’re lump-free.
• Pour the hot creamy onion mixture into the pan with the warm mashed potatoes. Stir slowly with a wooden spoon to thoroughly combine. If the potatoes seem dry, moisten with a little more milk. Transfer the spiced mashed potatoes to a serving bowl. Season with salt and pepper to taste. Serve at once.