Place potatoes in a steamer insert set over water. Bring water to a boil and cook for about 20 minutes until potatoes are easily pierced with a fork. (Alternately you can cook potatoes in a large saucepan covered in an inch of water. Bring to a boil, reduce heat and simmer potatoes for about 15 minutes until potatoes are easily pierced with a fork.) Cut cooked potatoes in half.

Place peas in a small saucepan and cover with an inch of water. Simmer peas until tender, about 4 minutes. Drain peas and reserve 1/4 cup of cooking liquid.

Using a fork, mash peas with 1 tablespoon of olive oil and 2 tablespoons of reserved cooking liquid. Mixture should be thick and chunky - add more cooking liquid if necessary.

Toss potatoes with pea mixture and chopped mint leaves. Season with salt and pepper. Drizzle remaining 1 tablespoon of olive oil on top and serve.