Whenever I have a little leftover peas in the fridge or freezer, I quickly whip up this mash. Honestly, I've tried it with fresh peas, but I usually use pre-cooked peas. It's the kind of side dish that poses no challenges, pairs well with almost anything, and can be made without much thought.
Quick Info
Total time: about 25-30 minutes (most of it is boiling time)
Preparation time: 5 minutes
Cooking time: 20 minutes (for pre-cooked peas)
Servings: 2
Difficulty: easy
Recipe type: quick side dish
Ingredients
250 g peas (pre-cooked)
salt to taste
50 g butter (about one cube)
a few sprigs of parsley
a small green onion
Instructions
1. Boil the peas even if they are pre-cooked. I put them in a small pot, cover with water, and let them boil for 20 minutes over medium heat. I don't rush this step. Even if the package says they are ready, I prefer to let them become very tender.
2. Once boiled, drain all the water. Transfer the peas to a bowl and add salt to taste and a cube of butter.
3. Mash the peas directly in the bowl with a fork, just enough to combine well with the butter. It doesn't have to be a perfect puree; it's fine if a few whole peas remain at first.
4. Finely chop the parsley and green onion. Add them over the mashed peas.
5. Transfer everything to a food processor, or use a potato masher if I want a smoother puree. Depending on how fine I want the texture, I stop when it looks good to me.
6. Taste for salt and adjust if needed.
The mash is served warm. It's good on its own, but I often use it as a side dish with grilled fish or chicken.
Why I make this recipe often
It's one of the quickest vegetable mash options I know. It doesn't require complicated ingredients and always tastes pleasant. If I have peas and some greens in the fridge, I know I can have a good side dish ready in 20-30 minutes.
Tips and Variations
Tips
If using canned peas, rinse them well and boil for only 5 minutes, not 20.
The butter can be added from the beginning, over the hot peas, to melt more easily.
For a more rustic texture, you can simply mash with a fork and leave some whole peas.
Don't cook the greens – always add them at the end, so they don't lose their flavor.
Substitutions
You can replace the butter with margarine or a little olive oil for a vegan option.
If you don't have green onion, you can use a bit of leek or even finely chopped dried onion.
The parsley can be omitted or replaced with dill, but the final taste will be slightly different.
Variations
If you want more flavor, add half a crushed garlic clove.
For an extra creamy mash, you can add 1-2 tablespoons of sour cream or milk after mashing the peas.
If you have fresh mint, a few leaves added at the end work well, especially if you serve the mash with fish.
Serving Ideas
As a side for grilled or baked fish.
Alongside grilled chicken breast, steak, or pork chops.
In sandwiches, as a spreadable base with raw vegetables.
Frequently Asked Questions
1. Can I use frozen peas directly without boiling them further?
Frozen pre-cooked peas need at least 15-20 minutes of boiling to become very tender. If you leave them too little time, the texture won't be as creamy.
2. What if I don't have a food processor or potato masher?
You can mash the peas with a fork or the back of a large spoon. The mash will be more rustic, but it tastes just as good.
3. Can it be made without butter?
Yes. You can use olive oil or margarine. The taste will be slightly different, but the texture remains creamy.
4. Can I use other types of greens?
You can try dill or a little mint, depending on what you have on hand. Each gives a different note to the mash.
5. Can I store the mash in the fridge?
It can be stored, but it's best fresh. If you have leftovers, put them in a covered container.
Nutritional Values
The values are approximate for one serving (out of two):
calories: 190-220 kcal
protein: 6-8 g
fat: 10-12 g
carbohydrates: 18-22 g
It depends on how much butter you use and how much salt you add. Peas are quite filling, and the butter adds extra fat and calories.
Storage and Reheating
If you have leftover mash, store it in the fridge in a container. It lasts 1-2 days but will firm up. To reheat, place it in a small pot with 1-2 tablespoons of water, cover, and gently heat in the microwave or over low heat, stirring occasionally. The taste and texture are best when made fresh.
Quick Info
Total time: about 25-30 minutes (most of it is boiling time)
Preparation time: 5 minutes
Cooking time: 20 minutes (for pre-cooked peas)
Servings: 2
Difficulty: easy
Recipe type: quick side dish
Ingredients
250 g peas (pre-cooked)
salt to taste
50 g butter (about one cube)
a few sprigs of parsley
a small green onion
Instructions
1. Boil the peas even if they are pre-cooked. I put them in a small pot, cover with water, and let them boil for 20 minutes over medium heat. I don't rush this step. Even if the package says they are ready, I prefer to let them become very tender.
2. Once boiled, drain all the water. Transfer the peas to a bowl and add salt to taste and a cube of butter.
3. Mash the peas directly in the bowl with a fork, just enough to combine well with the butter. It doesn't have to be a perfect puree; it's fine if a few whole peas remain at first.
4. Finely chop the parsley and green onion. Add them over the mashed peas.
5. Transfer everything to a food processor, or use a potato masher if I want a smoother puree. Depending on how fine I want the texture, I stop when it looks good to me.
6. Taste for salt and adjust if needed.
The mash is served warm. It's good on its own, but I often use it as a side dish with grilled fish or chicken.
Why I make this recipe often
It's one of the quickest vegetable mash options I know. It doesn't require complicated ingredients and always tastes pleasant. If I have peas and some greens in the fridge, I know I can have a good side dish ready in 20-30 minutes.
Tips and Variations
Tips
If using canned peas, rinse them well and boil for only 5 minutes, not 20.
The butter can be added from the beginning, over the hot peas, to melt more easily.
For a more rustic texture, you can simply mash with a fork and leave some whole peas.
Don't cook the greens – always add them at the end, so they don't lose their flavor.
Substitutions
You can replace the butter with margarine or a little olive oil for a vegan option.
If you don't have green onion, you can use a bit of leek or even finely chopped dried onion.
The parsley can be omitted or replaced with dill, but the final taste will be slightly different.
Variations
If you want more flavor, add half a crushed garlic clove.
For an extra creamy mash, you can add 1-2 tablespoons of sour cream or milk after mashing the peas.
If you have fresh mint, a few leaves added at the end work well, especially if you serve the mash with fish.
Serving Ideas
As a side for grilled or baked fish.
Alongside grilled chicken breast, steak, or pork chops.
In sandwiches, as a spreadable base with raw vegetables.
Frequently Asked Questions
1. Can I use frozen peas directly without boiling them further?
Frozen pre-cooked peas need at least 15-20 minutes of boiling to become very tender. If you leave them too little time, the texture won't be as creamy.
2. What if I don't have a food processor or potato masher?
You can mash the peas with a fork or the back of a large spoon. The mash will be more rustic, but it tastes just as good.
3. Can it be made without butter?
Yes. You can use olive oil or margarine. The taste will be slightly different, but the texture remains creamy.
4. Can I use other types of greens?
You can try dill or a little mint, depending on what you have on hand. Each gives a different note to the mash.
5. Can I store the mash in the fridge?
It can be stored, but it's best fresh. If you have leftovers, put them in a covered container.
Nutritional Values
The values are approximate for one serving (out of two):
calories: 190-220 kcal
protein: 6-8 g
fat: 10-12 g
carbohydrates: 18-22 g
It depends on how much butter you use and how much salt you add. Peas are quite filling, and the butter adds extra fat and calories.
Storage and Reheating
If you have leftover mash, store it in the fridge in a container. It lasts 1-2 days but will firm up. To reheat, place it in a small pot with 1-2 tablespoons of water, cover, and gently heat in the microwave or over low heat, stirring occasionally. The taste and texture are best when made fresh.