Creamy Mashed Potatoes and Green Peas

Cue dreams of Thanksgiving. This is a lightened up version of an old favorite, from sink to table in 20 minutes. Leaving the skins on the potatoes increases the fiber and potassium while decreasing the time in the kitchen. We love “dirty” mashed potatoes, but if your crowd doesn’t, a quick peel will do the trick.

Creamy Mashed Potatoes and Green Peas

Prep Time: 5 mins
Cook Time: 15 mins
Yields: 2 servings


  • 1 lb. russet potato, 3 cups ½-inch cubes
  • ¼ cup milk of choice, unsweetened
  • 2 tbs. olive oil or butter
  • 2 tbs. Oh! Veggies Go To Blend
  • ½ cup frozen green peas, thawed
  • Optional: additional salt and ground pepper to taste


  1. Scrub potatoes clean and chop into ½-inch cubes
  2. Thaw green peas by running hot water over a strainer.


Bring 4 cups of water to a boil in a medium pot. Add cubed potato, boil for 8 minutes, uncovered. Drain. Return to pot, add milk and Go To Blend and olive oil/butter. Smash with potato masher. Stir in thawed green peas. Taste and adjust with salt and pepper if desired.

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