Mashed Green Peas

By Ann Fulton

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A quick yet special side that works well with frozen peas, I especially love this recipe as a base for salmon and lamb chops, although it will complement virtually any protein.



Fresh peas in the summer are a treat. Happily, I have found that frozen peas can truly be a taste of summer-bright green, firm, and sweet-any time of year.  

I love them plain, and I adore them all smushed up as they are in this recipe.  A quick, easy, and delectable base for my Broiled Salmon with Scallion Salsa, these peas pair equally well with white fish and most any protein for that matter.

Recently, we enjoyed them with Pan Seared Lamb Chops. If you prefer to use fresh peas when in season, simply cook them until very soft. 

Mashed Green Peas
  • 1 16-ounce package frozen peas (I use Cascadian Farms organic peas)
  • 1/4 cup water
  • 1/2 teaspoon sea or kosher salt and several grinds of the pepper mill
  • 2 tablespoons olive oil
  • 3 tablespoons cream (could substitute milk)
  1. Bring peas to a boil, then reduce to a simmer and cook over low heat for 5-7 minutes or until peas are tender.
  2. Add olive oil, cream, salt, and pepper. Mash thoroughly with a potato masher. You could also puree in a food processor, but I think the masher does the job and requires less clean up!
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