Mashed Peas
Creamy mashed peas made with frozen peas, potato, and garlic — a quick, family-friendly veggie side dish that’s ready in 15 minutes.
Servings: 4 servings
Calories: 157kcal
Ingredients
- 2 cups frozen peas 300 grams
- ½ potato (small, finely diced)
- 1 clove garlic
- water
- 1 Tablespoon butter
- 2 Tablespoons olive oil
- 1 Tablespoon cream (optional)
- salt and pepper to taste
Instructions
- In a small saucepan, add the frozen peas, diced potato, and garlic clove. Cover with just enough water to submerge the vegetables.
- Bring to a boil, then reduce to a simmer. Cook for 10–12 minutes, or until the potato is fork-tender.Drain the water (reserving a little if you want to thin the mash later).
- Add butter and olive oil to the warm veg and mash until smooth or slightly chunky, depending on your little one’s texture preference. Add a splash of water or milk to loosen if needed.
- Let it cool slightly before serving to babies. Store leftovers in an airtight container in the fridge for up to 2 days, or freeze in portions for later.
Video
Notes
- For babies or toddlers, you can skip the salt and mash to a texture that suits their stage.
- Try spreading leftovers on toast or adding a spoonful to a frittata or pasta.
- Freezes well in small portions — perfect for batch prep
- Peas: Frozen peas work beautifully, no need to defrost.
- Potato: Adds creaminess and helps with the mash texture. Can be skipped for a looser purée. Be sure to choose a potato with a floury texture such as an agria or russet. Waxy potatoes do not add creaminess to the pea mash.
- Butter & olive oil: For richness and smooth texture.
- Garlic: Optional, but adds subtle depth.
- Cream: Totally optional, but lovely for a silky finish.
Nutrition
Serving: 1serving | Calories: 157kcal | Carbohydrates: 16g | Protein: 5g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 5mg | Sodium: 10mg | Potassium: 301mg | Fiber: 5g | Sugar: 5g | Vitamin A: 617IU | Vitamin C: 35mg | Calcium: 30mg | Iron: 1mg