Mashed Potatoes and Peas (Simple & Comforting)
Published: July 2021
Updated: December 2025Mashed potatoes and peas are one of those quietly perfect dishes — simple, familiar, and deeply comforting. Soft potatoes, sweet peas, plenty of butter, and good seasoning come together into something that feels far greater than the sum of its parts.
This is the kind of side dish (or easy main) that works with almost anything, from roast chicken to sausages, or even just a spoon straight from the pot. It’s unfussy, affordable, and made with ingredients most of us already have at home.
Why You’ll Love This Recipe
- Budget-friendly: Uses everyday staples
- Simple and reliable: Just a handful of pantry ingredients
- Versatile: Works as a side dish or a light main
- No fuss: Frozen peas go straight into the pot
- Comforting: Creamy potatoes with pops of sweet peas
How to Make Mashed Potatoes and Peas
Please find the full recipe with quantities in the recipe card below.
- Cook the potatoes
Place the peeled and chopped potatoes in a large pot. Cover with cold water, add a generous pinch of salt, and bring to a boil. Reduce to a simmer and cook until very tender, about 15–20 minutes. - Add the peas
Add the frozen peas directly to the pot during the last minute of cooking. They only need a brief cook to stay bright and sweet. - Drain (and reserve liquid)
Drain the potatoes and peas, reserving some of the potato cooking water. - Mash while hot
Add the butter, a pinch of salt, and a small splash of reserved water (or warm milk). Mash while everything is still hot and steamy until creamy but not gluey.
Rest and finish
Cover with a lid and let the mash sit for a few minutes before serving. Finish with extra butter, freshly cracked black pepper, and herbs if using.
Recipe Tips
- Make it your own: This recipe is forgiving. Adjust seasoning, fat, or texture to suit your taste and what you have on hand.
- Texture tips: For extra-smooth results, mash while hot and add liquid gradually. For a more rustic finish, mash lightly and stop early.
- Ingredient swaps: Butter can be partially or fully replaced with olive oil. Milk or cream can be swapped for warm stock or a dairy-free alternative if needed.
- Salt wisely: Always season gradually and taste as you go — especially if using salted butter or stock.
- Serving suggestions: This pairs well with roast meats, simple grilled vegetables, or as part of a cozy weeknight meal.
- Make ahead: Prepare up to a day in advance and reheat gently with a splash of liquid to loosen.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat slowly on the stovetop or microwave, stirring halfway.
Variations
- Extra creamy: Use warm milk or cream instead of potato water.
- Dairy-free: Swap butter for olive oil or plant-based butter.
- Cheesy: Stir in grated Parmesan or mature cheddar.
- Herby: Add chopped chives, parsley, or spring onions.
Make-Ahead, Storage & Reheating
- Make ahead: Can be made a few hours in advance and kept covered.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat gently on the stovetop or in the microwave with a splash of milk or water and a knob of butter.
FAQs
Can I use frozen potatoes?
Fresh potatoes give the best texture, but frozen mash can work in a pinch.
Can I skip the peas?
Yes — this works beautifully as classic mashed potatoes too.
Why use potato water?
It keeps the mash creamy while retaining potato flavor without diluting it.
Is this a side or a main dish?
Both. Serve as a side, or enjoy as a simple comforting meal on its own.
More Comfort Food Recipes? You might like these:
If you try this recipe, I’d love to hear how it turned out 🤍
Leave a comment below or tag me on Instagram!
Mashed Potato and Peas
Ingredients
- 6 medium potatoes, peeled and cut into large chunks
- 200 grams frozen peas
- 4 tablespoons butter (plus extra for serving)
- Salt and black pepper, to taste
- 1/2 cup Reserved potato cooking water or ½ cup warm milk
- Optional: fresh parsley or chives, to finish
Instructions
Cook the potatoes
- Place the peeled and chopped potatoes in a large pot. Cover with cold water, add a generous pinch of salt, and bring to a boil. Reduce to a simmer and cook until very tender, about 15–20 minutes.
Add the peas
- Add the frozen peas directly to the pot during the last minute of cooking. They only need a brief cook to stay bright and sweet.
Drain (and reserve liquid)
- Drain the potatoes and peas, reserving some of the potato cooking water.
Mash while hot
- Add the butter, a pinch of salt, and a small splash of reserved water (or warm milk). Mash while everything is still hot and steamy until creamy but not gluey.
Rest and finish
- Cover with a lid and let the mash sit for a few minutes before serving. Finish with extra butter, freshly cracked black pepper, and herbs if using.
Notes
- Adjust seasoning and texture to taste — this recipe is flexible.
- Mash while hot and add liquid gradually for best results.
- Leftovers keep well in the fridge for up to 3 days.
- Reheat gently with a splash of milk, stock, or water.
