Easy Crushed Potatoes with Peas

A fresh, vibrant side dish of easy crushed baby potatoes with peas. Perfect with steak, roast chicken, salmon or pork.

PREP: 5

COOK: 15

TOTAL: 20

Course: Side Dish

Cuisine: British

Servings: 2 people

350 g (0.8 lb) new potatoes eg: Charlotte, Jersey Royals, Baby Yukon Gold, unpeeled and halved or cut in thirds depending on their sizes
cooking salt
50 g (1.8 oz) frozen petit pois
1 tbsp extra virgin olive oil
freshly ground black pepper

Boil the potatoes in a saucepan of boiling salted water for 12 minutes, then add the frozen peas. Bring back to the boil and cook for 3 minutes, until the potatoes are tender. Drain the potatoes and peas in a colander and then set aside to steam dry for 1 to 2 minutes.
Return the potatoes and peas to the pan and break up the potatoes slightly with a fork.
Drizzle over the oil and season with freshly ground black pepper. Stir to combine then transfer to a serving bowl.

Optional add-ins – add some chopped fresh mint or dill for brightness, or lemon zest for freshness.
Flavour variations:
- Garlic butter – stir in some wild garlic and rosemary butter.
- Creamy version – add some crème fraiche or cream cheese for a richer texture.
- Bacon – fry some pancetta or bacon lardons to toss through.
- Pesto – a swirl of pesto will add a punch of flavour.

Garnishes to try:
- Fresh herbs like mint, parsley, chives or tarragon.
- Crumbled feta or goat cheese.
- Toasted pine nuts or chopped almonds for texture.

This easy crushed potatoes with peas recipe is easily adapted if you’re cooking for less or more people.

Nutrition information is automatically calculated, so should only be used as an approximation.

KEYWORDS baby potatoes recipe, crushed potatoes recipe, easy potato side dish recipe, sautéed new potatoes recipe

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