Best 6 Mashed Potatoes And Peas Recipes

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Mashed potatoes and peas is a traditional side dish that brings comfort and flavor to any meal. With its creamy, smooth texture and the delicate sweetness of peas, this dish is a crowd-pleaser. Whether it's for a holiday feast or a cozy weeknight dinner, mashed potatoes and peas is a versatile dish that will satisfy your taste buds and leave you feeling warm and satisfied.

Here are our top 6 tried and tested recipes!

BAKED MASHED POTATOES WITH PEAS, PARMESAN CHEESE AND BREADCRUMBS



Baked Mashed Potatoes with Peas, Parmesan Cheese and Breadcrumbs image

Provided by Giada De Laurentiis

Categories     side-dish

Time 55m

Yield 6 to 8 servings

Number Of Ingredients 16

1 tablespoon unsalted butter, at room temperature, for greasing the baking dish
1 tablespoon unsalted butter, at room temperature
2 teaspoons kosher salt, plus extra for seasoning
4 pounds russet potatoes, peeled, cut into 1-inch pieces
1 1/2 cups grated mozzarella
1 cup whole milk, at room temperature
3/4 cup freshly grated Parmesan
1/2 cup (1 stick) unsalted butter, melted
Freshly ground black pepper
2 tablespoons unsalted butter, at room temperature
2 cups frozen peas, thawed
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup freshly grated Parmesan
2 tablespoons plain dry breadcrumbs
Extra-virgin olive oil, for drizzling

Steps:

  • Preheat the oven to 400 degrees F. Butter a 13- by 9- by 2-inch baking dish. Set aside.
  • For the potatoes: In a large saucepan, combine the butter, salt and potatoes. Add enough cold water to cover the potatoes by 1 inch. Bring to a boil over medium-high heat. Boil until the potatoes are very tender, about 15 minutes. Drain the potatoes and return them to the same pot. Using a potato masher, mash the potatoes until smooth. Mix in the mozzarella, milk, Parmesan and butter. Season with salt and pepper. Transfer the potatoes to the prepared baking dish.
  • For the peas: In a medium skillet, melt the butter over medium heat. Add the thawed peas and cook until heated through. Add the salt and pepper.
  • Using a large spoon, make a 4-inch well in the center of the potatoes and fill with the cooked peas.
  • For the topping: Stir the cheese and breadcrumbs in a small bowl to blend. Sprinkle the breadcrumb mixture over the mashed potatoes (can be prepared up to this point 6 hours ahead of time; cover and chill).
  • Drizzle the top with olive oil and bake until the topping is golden brown, about 20 minutes.

TILAPIA WITH BALSAMIC BUTTER SAUCE, THYME MASHED POTATOES, AND SUGAR SNAP PEAS



Tilapia with Balsamic Butter Sauce, Thyme Mashed Potatoes, and Sugar Snap Peas image

Categories     Dairy     Garlic     Potato     Sauté     High Fiber     Vinegar     Tilapia     Thyme     Sugar Snap Pea     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 12

Thyme mashed potatoes
3 pounds russet or Yukon Gold potatoes, peeled, quartered
4 1/2 tablespoons butter, room temperature
6 tablespoons (or more) warm whipping cream
1 1/2 tablespoons minced fresh thyme
Balsamic butter sauce
1/4 cup balsamic vinegar
1 garlic clove, minced
2 cups sugar snap peas, strings removed
2 tablespoons olive oil
6 4- to 5-ounce tilapia fillets
1/2 cup (1 stick) plus 1 tablespoon chilled unsalted butter, cut into 1/2-inch cubes

Steps:

  • For thyme mashed potatoes:
  • Boil potatoes until tender, about 20 minutes. Drain; return to pot. Add butter, 6 tablespoons cream, and thyme; mash. Season with salt and pepper. Do ahead Can be made 2 hours ahead. Let stand at room temperature. Rewarm over medium heat, stirring often and adding more cream by tablespoonfuls if dry.
  • For balsamic butter sauce:
  • Simmer vinegar and garlic in small saucepan over medium heat until reduced to thick syrup, about 5 minutes. Set aside.
  • Cook snap peas in boiling salted water until crisp-tender, about 1 minute. Drain. Return to same pan; set aside.
  • Heat 1 tablespoon oil in each of 2 large skillets over high heat. Sprinkle fish with salt and pepper. Sauté fish until golden, about 2 minutes per side.
  • Rewarm balsamic syrup over medium-low heat. Whisk in 1/2 cup butter 1 piece at a time. Add remaining 1 tablespoon butter to peas; stir over medium heat until warmed. Season with salt and pepper.
  • Divide potatoes, tilapia, and peas among plates; drizzle with sauce.

MASHED POTATOES AND PEAS



Mashed Potatoes and Peas image

Cooked, pureed peas give these mashed potatoes their unique color and a hint of sweetness.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 6

2 pounds medium russet and/or Yukon gold potatoes
1 tablespoon coarse salt, plus more for seasoning
5 tablespoons unsalted butter
1 1/2 pounds garden peas, shelled (1 1/2 cups)
1 cup milk
Freshly ground pepper

Steps:

  • Peel and cut potatoes crosswise into 1 1/2-inch-thick slices. Place slices in a medium saucepan, and cover with cold water. Bring to a boil over medium heat; add 1 tablespoon salt. Reduce to a low simmer, and cook until potatoes are tender when pierced with a knife, about 15 minutes. Transfer to a colander; let drain.
  • Meanwhile, melt 1 tablespoon butter in a small saute pan over medium-low heat. Add peas, and cook until they are tender and bright green, 4 to 5 minutes. Transfer to the jar of a blender, and add milk; blend until mixture is smooth and combined.
  • While still hot, pass potatoes through a ricer or food mill into a large heat-proof bowl. Stir with a wooden spoon until they are smooth, about 1 minute. Using a whisk, incorporate remaining 4 tablespoons butter. Whisking constantly, add pureed pea mixture, and season with salt and pepper. Serve immediately, or keep warm over a pan of simmering water.

SOUTHERN FRIED CHICKEN WITH BUTTERED MASHED POTATOES AND SAUTEED PEAS AND TOMATOES



Southern Fried Chicken with Buttered Mashed Potatoes and Sauteed Peas and Tomatoes image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 17

1 whole chicken, cut into 8 pieces
1 tablespoon poultry seasoning
2 eggs, whisked
3/4 cup milk
1 cup all-purpose flour
Vegetable oil, for frying
Salt and freshly ground pepper
Salt and freshly ground pepper
Buttered Mashed Potatoes, recipe follows
Sauteed Peas and Tomatoes, recipe follows
2 large white potatoes, peeled and cubed (recommended: Russets)
2 tablespoons butter
Salt and pepper
Salt and pepper
1 1/2 cups fresh peas
1 tablespoon butter
1 cup diced tomatoes

Steps:

  • Rub the chicken pieces on both sides with the poultry seasoning. In a medium bowl, whisk the eggs and the milk together. In a separate bowl, sift together flour, salt and pepper. Dip the chicken in the egg and milk mixture, and then dredge the chicken in the flour mixture.
  • Heat enough oil to generously cover the bottom of a large, deep pan over medium-high heat. Fry the battered chicken until all sides are golden brown and the meat is cooked through.
  • Serve with Buttered Mashed Potatoes and Sauteed Peas and Tomatoes.
  • In a large pot, add the potatoes and pour just enough water to fully cover the potatoes. Heat the water over high heat, until the water comes to a rolling boil. Boil the potatoes in water until they are tender and then drain. Place the potatoes back on the heat and stir until the steam dissipates. Add butter, salt and pepper to the pot and then mash together until they reach the desired consistency.
  • In a large pan, saute the peas in butter over medium heat until they are tender or for approximately 7 minutes. Add diced tomatoes to the skillet and continue to saute until all of the flavors combine.

TILAPIA WITH BALSAMIC BUTTER SAUCE, TYME MASHED POTATOES, AND SUGAR SNAP PEAS



TILAPIA WITH BALSAMIC BUTTER SAUCE, TYME MASHED POTATOES, AND SUGAR SNAP PEAS image

Categories     Fish     Sauté     Dinner

Yield 6 servings

Number Of Ingredients 12

Thyme Potatoes
3 lbs russet or yukon gold potatoes, peeled, quartered
4 1/2 TBL butter, room temperature
6 TBL (or more) warm whipping cream
1 1/2 TBL minced fresh thyme
Balsamic Butter Sauce
1/4 cup balsamic
1 garlic clove minced
2 cups sugar snap pears (strings removed)
2 TBL olive oil
six 4-5 ounce tilapia fillets
1/2 cup (1 stick) plus 1 TBL chilled unsalted butter, cut into 1/2 inch cubes

Steps:

  • For Thyme Mashed Potatoes Boil potatoes until tender, about 20 minutes. Drain, return to pot. Add butter, 6 TBL cream, and thyme. Mash. Season with salt and pepper. (can be prepared 2 hours ahead, let stand at room temperature before re-heating). For Balsamic Butter Sauce Simmer vinegar and garlic in small saucepan over medium heat until reduced to thick syrup, about 5 minutes. Set aside. Cook snap peas in boiling salted water until crisp-tender, about 1 minute. Drain. Return to same pan, set aside. Heat 1 TBL oil in each of 2 large skillets over high heat. Sprinkle fish with salt and pepper. Saute fish until golden, about 2 minutes per side. Rewarm balsamic syrup over medium-low heat. Whisk in 1/2 cup butter 1 piece at a time. Add remaining 1 TBL butter to peas; stir over medium heat until warmed. Season with salt and pepper. Divide potatoes, tilapia, and peas among plates. Drizzle with sauce.

CHEVRE MASHED POTATOES WITH PEAS AND GRILLED PORK TENDERLOIN



Chevre Mashed Potatoes with Peas and Grilled Pork Tenderloin image

This dish is showy enough for company but fast enough to put together for a weeknight. The goat cheese adds a wonderful creaminess and the peas a fresh burst of flavor.

Provided by Idahoan

Categories     Trusted Brands: Recipes and Tips     Idahoan®

Yield 4

Number Of Ingredients 11

1 (4 ounce) package Idahoan® Baby Reds Flavored Mashed Potatoes
4 ounces chevre cheese
1 tablespoon fresh mint, chopped
1 cup baby peas, thawed and warmed
Mint leaves for garnish
1 (1 pound) pork tenderloin
2 teaspoons garlic powder
1 teaspoon chili powder
1 tablespoon Italian seasoning
1 teaspoon ground black pepper
1 teaspoon kosher salt

Steps:

  • Prepare pork tenderloin first (recipe below).
  • While pork is resting, prepare Idahoan® Baby Reds® Flavored Mashed Potatoes following package instructions.
  • Blend in chevre cheese while potatoes are still warm.
  • Stir in mint and peas. Garnish with a few baby mint leaves.
  • For the pork tenderloin: Mix together the garlic powder, chili powder, Italian seasonings, pepper and salt. Rub the seasonings all over the tenderloin. Or, season to taste with another flavoring of your choice. Heat a gas grill, turning all the burners to high until the grill is fully heated, 10 to 15 minutes.
  • Put the pork on the hot grill grate. Close the lid and grill for 7 minutes. Turn the pork over, close the lid, and grill for another 6 minutes.
  • Turn off the heat (keep the lid closed) and continue to cook the pork for another 5 minutes. At this point, an instant-read thermometer inserted into the middle of the thickest end of the tenderloin should read 145 degrees to 150 degrees F. (If not, close the lid and let the pork continue to roast in the residual grill heat.)
  • Remove the pork from the grill and let rest for 5 minutes before carving. Cut across the grain into 1/2-inch slices and serve immediately.
  • To prepare in oven: Preheat oven to 375 degrees F.
  • Place prepared roast in a foil lined shallow baking dish. Cook for 30 minutes, then test with an instant read thermometer to reach 145 to 150 degrees F.
  • When pork is done, wrap in foil and let rest 10 minutes.
  • Cut across the grain into 1/2-inch slices, place three pieces on skewer and serve on top of the Idahoan Chevre Mashed Potatoes with Peas. Use drippings from the roast to drizzle on the roast when serving.

Nutrition Facts : Calories 270.3 calories, Carbohydrate 13.6 g, Cholesterol 71.5 mg, Fat 12.3 g, Fiber 3.1 g, Protein 26.6 g, SaturatedFat 7.1 g, Sodium 814.1 mg, Sugar 3.2 g

Tips:

  • For the best mashed potatoes, use Yukon Gold or Russet potatoes. These potatoes have a high starch content, which makes them creamy and smooth when mashed.
  • Peel and cut the potatoes into even-sized pieces. This will help them cook evenly.
  • Bring the potatoes to a boil in a large pot of salted water. Reduce the heat to low and simmer until the potatoes are tender, about 15 minutes.
  • Drain the potatoes and return them to the pot. Add the butter, milk, and salt and pepper to taste. Mash until smooth.
  • For the peas, cook them in a pot of boiling water for 2-3 minutes, or until they are tender. Drain the peas and add them to the mashed potatoes.
  • Serve the mashed potatoes and peas immediately, or keep them warm in a slow cooker until ready to serve.

Conclusion:

Mashed potatoes and peas are a classic comfort food that can be enjoyed by people of all ages. This dish is easy to make and can be tailored to your own taste preferences. Whether you like your mashed potatoes creamy or chunky, with or without peas, this recipe is sure to please.

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