Mashed Peas

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Creamy mashed peas made with frozen peas, potato, and garlic — a quick, family-friendly veggie side dish that’s ready in 15 minutes.

Prep Time5

Cook Time10

Total Time15

Course: Side Dish

Cuisine: New Zealand

Keyword: Mashed Peas, Smashed Peas, Pea Mash

Servings: servings

Calories: 157kcal

Author: Stacey

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

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