Mashed Potatoes and Peas
Minty mashed potatoes and peas is a Spring-inspired side that’s perfect for lamb dishes. Cooked and mashed in one pot in 20 minutes, this minty mash makes a quick and easy side for weeknight dinners or special occasions such as Easter.
Mash is a favorite in our house and as I’m forever trying to sneak in extra veg, this minty mash with peas was born. A perfect side for hearty lamb dishes, this Spring-inspired mash is creamy and rich thanks to a generous knob of butter.
All cooked and mashed in one pot, this potato mint mash is a quick and easy side dish you can make in 20 minutes.
I like serving it with rich lamb dishes such as my slow-cooked lamb shanks in red wine or parmesan-crusted lamb chops.
If you loved this Potato Pea Mash Recipe or any other recipe on my website, please leave a 🌟 star rating below. Thank you!
Mashed Potatoes and Peas
Ingredients
- 2 lb potatoes peeled and diced
- 2 tsp salt divided
- 1 cup frozen peas
- 1/2 cup milk warm
- 2 tbsp butter
- 1 tbsp fresh mint finely sliced
- 1/4 tsp ground black pepper
Instructions
- Fill a large pot with water and add 1 tsp of salt. Peel and dice the potatoes into 1-inch pieces and add them to the water.2 lb potatoes, 2 tsp salt
- Bring everything to a boil over high heat. Once they've been boiling for 10-15 minutes and are just about fork tender, add the frozen peas. Bring them back to a boil and cook for 1-2 minutes for the peas to cook.1 cup frozen peas
- Remove the pot from the stove and drain the water using a sieve. Once drained, transfer the cooked potatoes and peas back into the pot.
- Add the warmed milk, butter, remaining salt, and black pepper. Mash everything with a potato masher until smooth. Add the chopped fresh mint and season to taste. Stir to combine and serve immediately.1/2 cup milk, 2 tbsp butter, 1 tbsp fresh mint, 1/4 tsp ground black pepper
Notes
Nutrition
Ingredients and substitutions
- Potatoes – Yukon Golds or a mix of Yukon Golds and Russet potatoes are best for mash.
- Peas – I use frozen peas for convenience but fresh would be delicious addition as well.
- Mint – Fresh mint lightens up the mash and makes it a perfect side for lamb dishes. Fresh parsley or chives would work well too.
- Milk – I use whole milk but you can choose a lighter option or heavy cream for richer mash as well. Make sure it’s warm so it doesn’t cool down the mash before serving.
- Butter – Salted or unsalted butter can be used. Simply adjust the salt accordingly when seasoning the mash to taste.
- Seasoning – Seasoned with salt and freshly ground black pepper, this pea potato mash creates a not too overpowering side for rich meat dishes. You can add fresh garlic or garlic powder if you’re after a richer version.
Step-by-step photos
1. Bring peeled and diced potatoes to a boil in salted water.
2. Add frozen peas towards the end of boiling the potatoes.
3. Add warm milk, butter and mash the vegetables with a masher.
4. Add chopped mint and season the potato pea mash to taste.
Leftover mash ideas
Mashed potatoes and peas are a delicious side for hearty meat dishes but you can use the Spring mash in a variety of ways:
Topping for pies: The minty mash makes an excellent topping for lamb shepherd’s pie and other meaty potato topped pies.
Mash fritters or croquettes: Turn the mash into fired morsels by adding flour, eggs, and extra seasoning, frying them as patties or small croquettes.
Gnocchi: Combine leftover mash with flour and eggs to make homemade gnocchi.
