A rich source of nutrients, especially vitamin C and B6, potatoes are also packed with potassium. The peas, garlic and spring onions add extra fibre and folate. This is a great accompaniment to lean meat or seafood.
750 g baking potatoes, peeled and cut into large chunks
8 cloves garlic, peeled and crushed
1 1⁄2 cups (225 g) frozen peas
1⁄2 cup low-fat buttermilk
1 teaspoon dried tarragon
1 tablespoon olive oil
8 spring onions, thinly sliced
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In large saucepan, combine potatoes, garlic and enough water to cover by 3 cm; bring to boil. Reduce to simmer and cook for 20 minutes or until potatoes are tender. Add peas, cook for 1 minute. Drain.
Return potatoes, peas and garlic to saucepan. Add buttermilk and tarragon. With potato masher, mash potatoes until creamy.
In small frying pan, heat oil over medium heat. Add spring onions, and cook for 3 minutes or until very soft. Stir spring onions into mashed potato mixture and cook over low heat until potatoes are heated through.