* When using sour cream or Greek yogurt in place of the cream, I recommend the full fat versions for best flavor. Because they are thicker than cream, you may also wish to add an extra splash or two of water. In a pinch, you could use milk. For a non-dairy alternative, skip it entirely and add an extra drizzle to two of olive oil.
If you prefer a smooth purée, you could use a food processor, but the masher does the job – and requires less clean up!
Bags of frozen peas vary in size, so feel free to scale the recipe accordingly. I often use two (12-ounce) bags, and use 1½x the remaining ingredients. Leftovers are easily reheated and also delicious served cold as a dip for crackers and veggies or on toasted bread topped with egg, salmon, cucumbers slices, etc.