Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

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.


Rate or Review

Reviews (4 reviews)

  • Stardust4300 | 04/14/2019

    Love the recipe! When I was young my birthday dinner I asked for was meatloaf, mashed potatoes with peas mixed in and corn on the cob. This brought home the memories. I still to this day enjoy my birthday dinner .. I just have to make it. Thank you.

  • user-5016093 | 03/19/2018

    I made this as an accompaniment to corned beef for a St. Patrick's Day dinner. It is excellent. The texture of the peas mixed in with the potatoes, the great flavors of all the other mixed in ingredients made for a really interesting riff on mashed potatoes. I certainly haven't done a nutritional analysis on it, but no butter, no dairy, it probably is healthier than regular mashed potatoes. I should add that I thought that 1/3 cup of olive oil seemed like a lot so I just added it until I felt it was right. I'm quite sure that I added less, maybe half? I honestly think this stuff could turn pea haters into pea tolerators.

  • springs9 | 08/09/2017

    I've made this twice already! Love the flavours with the lemon zest and dill. We also enjoyed the leftovers cold the following day.

  • CarLan | 07/30/2017

    a nice lighter, fresher variation on mashed potatoes. will make this again

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial