Go Back
+ servings
Bright green mashed peas in a white bowl with 2 serving utensils
Print Recipe
5 from 7 votes

Mashed Peas

Mashed Peas are a quick and easy side dish that work with practically anything and everything. Recipe uses basic steps and simple ingredients.
Prep Time5 minutes
Cook Time10 minutes
5 minutes
Total Time20 minutes
Course: Side Dish
Cuisine: Western
Keyword: mashed peas, smashed peas
Servings: 8
Calories: 112kcal
Author: Adrianne

Ingredients

  • 1 litre/32 oz vegetable stock
  • 1 cup/250 ml cup water Note 1
  • 1 kg/2.2 pounds frozen peas
  • 10 mint leaves
  • 1 tablespoon minced garlic Note 2
  • 1 tablespoon dried onion
  • ¼ teaspoon kosher salt
  • ½ tsp black pepper
  • 4 tablespoon greek yoghurt

Instructions

  • Liquids: place a large Dutch oven onto the stove top and turn the heat to high. Then pour in the vegetable stock and water and bring to the boil .
  • Peas: next add the frozen peas and mint to the boiling liquids. Note 3
  • Drain: once the water returns to the boil, remove from the heat and use a colander over the sink to drain. Note 4
  • Season: next place the peas back into the pot, add the garlic, dried onion, salt, pepper and use a hand held stick blender to mash. Note 5
  • Yogurt: add the greek yoghurt in 1 tablespoon at a time until desired thickness of mash is achieved Note 6
  • To serve: use a spatula to transfer the mashed peas to a serving bowl and provide a spoon for portioning.

Notes

  • Note 1 - Water: normal tap water is fine for this, it is because you need just that bit extra liquid to boil your peas than the 1 litre and this helps level out the flavour and volume of your vegetable stock.
  • Note 2 - Measurements: An Australian tablespoon measure is 20ml, this is slightly more than an American one (which measures 15ml). It is the Australian tablespoon used for the recipe measurements. 
  • Note 3 Peas into liquids: slowly add your peas in so the boiling water doesn't splash out and scold you. When you have added them the water will be warm by have lost the bubbles. All you need to do is keep it at the same temperature and let it return to the boil. As soon as it does, turn the heat off and they are done. You are also adding the mint at this step. The mint gets added and stays in with the peas and mashed to combine. You can omit the mint altogether if you don't enjoy the flavor it it. 
  • Note 4 Reserve some water: you can keep some of this water that the peas cooked in so that if you like your peas wet mushy instead of chunky mushy you can add a bit of this to achieve that. The greek yoghurt helps them be chunky smooth tasting, the little extra leftover water will make them be salty mushy.
  • Note 5 Stick blender: if using a stick blender be careful in the pot as it will scratch the surfaces. If you don't have a hand held or normal blender, you can use a potato masher and then stir the yoghurt through at the end, it will take a bit longer, but still work fine. So don't run out and get one for just this recipe if you don't have one. 
  • Note 6 Greek yogurt: I recommend 4 tablespoons for a great thick scoopable mash texture.

Nutrition

Calories: 112kcal | Carbohydrates: 19g | Protein: 8g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 12mg | Potassium: 322mg | Fiber: 7g | Sugar: 8g | Vitamin A: 1009IU | Vitamin C: 51mg | Calcium: 46mg | Iron: 2mg