Mashed potatoes with buttermilk and peas


Few years ago, I was in San Diego for a short business trip. That was my first travel outside India. One dish that I clearly remember from that visit is mashed potato that I had tasted at a get together. People would laugh at me for picking this dish, but that is the fact. I have loved potatoes in all its forms, so it is no wonder that I loved this simple dish. 


After we moved to US, and started watching food network day and night, this is one dish I see on TV again and again. Apparently there are so many versions of it. Since everyone seems to have so many tips for getting it right, I think people really love it. I searched a bit to see if it is a American dish, but wiki says it is pretty popular in many countries. But since this is where I tasted this dish before and it is very popular here, I am going to send this to DK’s AWED American.

Instead of choosing the basic version of mashed potatoes, I chose this “fancy” version that I have seen on TV many times. We both loved it.

1 lb potatoes (I used red potatoes)
1/2 cup buttermilk (approx)
1 tbl spn butter
1/4 cup frozen green peas
1.2 tea spn crushed pepper

Cook peas for few minutes. (I microwaved them for 2mins). Keep them aside.
In a big pot, bring water to boil. Add salt and potatoes (I cut them into 4 pieces to help in cooking faster). Cook till they are fork tender. Drain out water. (I peeled them when they are still hot).
Heat butter in a pan. Add potatoes, they should still be hot, and mash them with a potato masher. Slowly pour in buttermilk, salt, peas, pepper. Mix well. Take off heat and serve when they are still hot.

Serves : 3-4
Preparation time : 30mins

13 Comments for “Mashed potatoes with buttermilk and peas”


LOL Oh thank the gods! I don’t need to do this post now! 😀

Actually, these look fabulous Shilpa- I’ve been wanting to try this version with green peas for a long time now but haven’t yet. I think it was Martha Stewart who showcased this version first- not totally sure of that though- because so many people (including me) tend to mix plain-cooked veggies into their mashed potatoes at the table anyway! :-) I love the speckles of green- very nice job!

Shilpa: Oh no no no…I still want your post..please.


Forgot to mention: try it with russet potatoes- totally different texture! We sometimes also prepare mashed potatoes using a mix of two kinds of potatoes: one “wet” like reds or yellows/golds, and the other “dry” like russets. Have fun…and the simplest gravy is plain, salted butter, which you will never recieve a complaint about! 😉



Dear Shilpa, I really enjoy making some of your recipes. I recently purchased a couple of packets of goda masala. Would appreciate a few recipes that I could use it in. Can one use it in dals or vegetables??
many thanks

Shilpa: Mina, please search “goda masala” on the searchbox, you will get many recipes.



My older son was asking me to make this last week, after enjoying a small portion in his kids meal. I had seen usually russet potatoes being used, so never tried. Your post has come at the right time. Let me try and will let you know the results. Thanks for posting.


I always wondered what mashed potatoes tasted my impression was we Indians will not like it. But I’am trying it just now. I dint have peas so I will leave that out. Bye.

nagesh kaikini


Hi shilpa

A saraswat version of this mashed potatoes is Batatya Bajji: To your suggested recipe give seasoning of Sesame and Red chillies (Assftda-hing– optional) in Cocoanut oil. It is fantastic. Addition of finely chopped onion is another version.


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