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Smashed Potatoes and Peas with Lemon and Dill

photo: Scott Phillips

Servings: 4

This easy, summery riff on mashed potatoes is terrific with Crisp-Skinned Arctic Char.


  • 1-1/2 lb. Yukon Gold potatoes, peeled and quartered
  • 1 clove garlic
  • Kosher salt
  • 6 oz. (1 heaping cup) thawed frozen peas
  • 1/3 cup olive oil
  • 1/4 cup finely sliced scallions
  • 3 Tbs. finely chopped fresh dill
  • 2 Tbs. finely sliced fresh chives
  • 2 tsp. finely grated lemon zest
  • Freshly ground black pepper

Nutritional Information

      Calories (kcal) : 350
      Fat Calories (kcal): 160
      Fat (g): 18
      Saturated Fat (g): 2.5
      Polyunsaturated Fat (g): 2
      Monounsaturated Fat (g): 13
      Sodium (mg): 230
      Carbohydrates (g): 42
      Fiber (g): 8
      Sugar (g): 12
      Protein (g): 6


  • Put the potatoes and garlic in a large pot of well-salted water. Bring to a boil and cook until tender, 15 to 20 minutes. Just before draining, add the peas and cook until heated through, about 1 minute. Drain, return to the pot, and coarsely mash. Stir in the oil, scallions, dill, chives, and lemon zest. Season to taste with salt and pepper.


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