Crushed potatoes with broad beans and peas

My fourth attempt with a couple of variations of this excellent dish from Summer Kitchens, a Ukrainian dish by Olia Hercules.

I have added peas and a dash of French mustard.

Broad beans need to be young and fresh. Too often neither. Sadly they are now being picked too old.


  • Boston new potatoes
  • broad beans
  • peas
  • small onion
  • spring onions
  • crème fraiche
  • knob of butter
  • French mustard
  • fresh dill
  • season with salt and pepper


New potatoes, scrape, add to pan of cold salted water, bring to the boil. Simmer for around twenty minutes.

Broad beans, pod, cook in boiling water for a little over five minutes. Add peas.

Thin strips of streaky bacon in a hot pan medium heat until turning brown.

Add sliced onion, cook a couple of minutes until soft. May need a little oil.

Decant water from new potatoes and broad beans and peas. Crush but not mash.

Add crushed potatoes and broad beans and peas to bacon and sliced onion.

Add and stir in crème fraiche.

Add a knob of butter.

Add French mustard.

Add fresh dill.

Season with salt and pepper.


Hot tip: When broad beans are not in season, use frozen broad beans. When new potatoes out of season, a couple of baked potatoes in the oven, scoop the cooked potatoes out of their skin. Personally I prefer to use what is in season.


A very tasty dish.

Decant water then crush not mash, to keep texture of the potatoes.

Tip into pan with bacon strips and onion. Stir, else will burn to bottom of the pan, season with salt and pepper.

Although I had fresh dill, I did not add, as it does nothing for the dish.

Fresh peas added. Did not add spring onions.

I forgot to add a knob of butter but more than made up for with two large dollops of crème fraiche.

I am no great fan of English mustard. I Polish French mustard. I thought I woudd see what it did to the dish.

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