Mashed Potatoes and Peas
Minty mashed potatoes and peas is a Spring-inspired side that's perfect for lamb dishes, especially at Easter time. Cooked and mashed in one pot in 20 minutes!
Servings: 4 servings
Calories: 274kcal
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
Consistency: If the mash is too thick, simply add some more warm milk.
Storage: Leftover mash can be stored in an airtight container in the refrigerator for 3 days. Simply reheat with some extra milk to loosen the mash up. I don't recommend freezing leftover mashed potato as the consistency will change.
Nutrition
Calories: 274kcal | Carbohydrates: 47g | Protein: 8g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 19mg | Sodium: 1235mg | Potassium: 1100mg | Fiber: 7g | Sugar: 5g | Vitamin A: 560IU | Vitamin C: 60mg | Calcium: 80mg | Iron: 2mg
