​From Oh She Glows
​Yield: 3 servings

Ingredients:

• 2 tsp coconut oil (or other oil)
• 3 garlic cloves, minced
• 1 tsp yellow mustard seeds (optional, but recommended)
• 1 small onion, diced
• 3 celery stalks, diced
• 4 cups diced Yukon Gold potato (about 1.4 pounds)
• 1 cup uncooked green split peas, rinsed
• 5 cups vegetable broth
• 3/4 tsp smoked paprika, or to taste
• 1 tsp dried oregano
• 1/2 tsp dried thyme
• 1/8-1/4 cayenne pepper, to taste
• 1/2 tsp chili powder
• fine grain sea salt and black pepper, to to taste
• Fresh parsley, for garnish (optional)

1. Add oil to a large pot and sauté the garlic and mustard seeds for a few minutes over medium-high heat, until the mustard seeds begin to pop. Be careful not to burn them. Add in the onion and sauté for another 5 minutes, or until the onions are translucent.

2. Add the celery, potato, split peas, broth, and spices. Stir to combine. Bring to a boil and simmer on low-medium heat uncovered for 20-30 minutes, or until the split peas are cooked through and the potatoes are tender.
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3. With a ladle, carefully transfer about 3 cups of the soup into a blender (leave some of the pouring hole ajar so stream can escape). Starting at a low speed, puree the soup until smooth and pour it back into the pot and stir. (Note: You can also use an immersion blender if desired.) Cook for 5 minutes and then serve immediately with fresh parsley and a pinch of smoked paprika, if desired.

​from the Kitchn

• 3 pounds small russet potatoes, peeled and cut into 3-inch chunks
• 1 tablespoon kosher salt
• 6 whole garlic cloves, peeled
• 1 whole bay leaf
• 4 (3-inch) thyme sprigs
• 1 (8-ounce) package cream cheese, at room temperature
• 6 tablespoons butter, at room temperature
• 1 cup sour cream (full-fat)
• 3/4 to 1 cup whole milk, warmed
• 1 teaspoon seasoned salt, or to taste
• Freshly ground black pepper, to taste

1. Generously butter a shallow 2 1/2-quart gratin dish or baking dish.
2. Place the potatoes in a large pot and cover with cold water to a depth of 2 inches. Add the kosher salt, garlic, bay leaf, and thyme. Bring to a boil over high heat, then reduce the heat, partially cover, and simmer until the potatoes are tender when pierced with a knife, about 20 minutes. Do not let the potatoes break apart or become waterlogged. Drain well and let stand until the potatoes steam dry and their edges look chalky, about 3 minutes. Discard the bay leaf and thyme stems.
3. Press the hot potatoes and garlic through a food mill or ricer into a large bowl. Alternatively, mash them as smooth as possible with a hand-held potato masher.
4. Add the cream cheese, butter, sour cream, and 3/4 cup of the milk to the warm potatoes; stir until smooth. The mixture will firm up as it chills overnight, so at this point it should be slightly softer than you want to serve it. Season with seasoned salt and pepper.
5. Scrape the potatoes into the prepared dish and smooth the top. Dot the top with the bits of chilled butter. Cover the dish tightly with plastic wrap and refrigerate overnight or up to 2 days ahead.
6. When ready to bake, preheat the oven to 350°F. Remove the plastic wrap and bake until the top is golden brown and the potatoes are heated through, about 1 hour. Serve warm.