Simple and satisfying pea puree

The peas are sorted, washed and soaked overnight in cold water. It is best to do this with crushed peas (halves). We put the pan on a high heat and bring it to a boil. Peas can foam up and run away, so pay close attention to the moment of boiling in order to remove the foam in time. Then reduce the heat to a minimum and cook for about two hours, slightly covered with a lid. When almost all the water boils away, then do not move away from the pan and constantly stir the puree, otherwise it may burn. Ideally, all the peas should fall apart. But, if the peas are old, then you can add half a teaspoon of baking soda. If, after all, not all the peas have boiled, then the finished puree can be wiped through a sieve or crushed with a pusher.
Mashed potatoes can be seasoned with fried onions, vegetable or butter, pork rinds or pieces of toasted ham. You can mix it with fried mushrooms. For example, I like to add sliced and toasted sausages.