Mashed Potatoes and Peas smash bright green peas into creamy mashed potatoes for a tasty twist on two classic side dishes!
Yesterday I shared with you my family's favorite way to eat meatloaf. And today I'm going to let you in on the perfect side to go with it...Mashed Potatoes and Peas!
Two Favorites in One
Mashed potatoes are the ultimate comfort food, and this is a fun twist on them.
Am I the only one who thinks that mashed potatoes and green peas were made for each other? I love them together, and eating a forkful of peas is always so much easier when they can adhere to a bite of mashed potatoes. With this recipe, the work of wrangling your peas is already done for you!
The peas add color and a sweet pop of flavor to the potatoes...and who doesn't like getting a two-for-one when it comes to veggies? This quick and easy side dish is sure to be popular with kids and adults alike.
- Potatoes. Peeled and cut into large chunks of equal size. I typically prefer using yellow potatoes (think Yukon Golds) for mashed potatoes. But russets or even red potatoes will work.
- Salt. You'll want to add plenty of salt to your boiling water to season the potatoes all the way through, plus you'll add more when wipping up your mashed potatoes.
- Milk. Heat until very warm to keep the mashed potatoes from cooling down. I usually just pour into a measuring glass and pop into the microwave.
- Butter. Salted or unsalted will work.
- Frozen peas.
- Freshly ground black pepper. In my opinion, the more, the merrier! 😉
How to Make Mashed Potatoes and Peas
- Place potatoes in a pot and cover with cold water.
- Bring to a boil and stir in 1 teaspoon of salt.
- Reduce heat and simmer until potatoes are tender when stabbed with a fork. I always start checking after about 15 minutes.
- Once the potatoes are tender, add frozen peas to the simmering pot and cook for another minute to heat the peas through. Drain the potatoes and peas.
- Return the potatoes and peas to the pot along with the warm milk, butter, a teaspoon of salt, and plenty of freshly ground black pepper.
- Mash gently with a handheld potato masher until your desired smoothness has been reached.
- Cover the pot and place it back on the (turned-off) burner to keep warm until you're ready to serve!
So the next time you're in the mood for mashed potatoes, toss in some peas and see what you think. From meatloaf to Salisbury steak to baked chicken, Mashed Potatoes and Peas are the perfect accompaniment!
More Yummy Potatoes
- Garlic & Herb Roasted Potatoes
- Rosemary Parmesan Sweet Potatoes
- Scalloped Potato Flan with Garlic & Gruyere
- Simple German (Swabian) Potato Salad
Mashed Potatoes and Peas
- 2 pounds potatoes
- ¾ cup hot milk
- 2 tablespoons butter
- 1 ½ cups frozen peas
- Salt & freshly ground black pepper
- Peel potatoes and cut into large chunks of equal size. Place potatoes in a pot and cover with cold water. Bring to a boil and stir in 1 teaspoon of salt. Reduce heat and simmer until potatoes are tender when stabbed with a fork (start checking at 15 minutes). Add frozen peas to pot and cook for another minute or until peas are heated through.
- Drain potatoes and peas; return to pot with milk, butter, 1 teaspoon salt, and freshly ground black pepper, to taste. Mash gently with a handheld potato masher. Cover pot and place back on burner (that has been turned off) to keep warm until ready to serve.