Mushy Peas Recipe

So good and ridiculously simple.

TIP: For authentic mushy peas as served in English/Irish pubs, you never start with canned or frozen peas. This is an easy basic recipe to which you can add seasonings, that I will be bringing to a St Paddy's day party hosted by Irish friends from Dublin: Soak dried peas overnight in a large bowl with several cups of water, and 2 tsp. of baking soda. The baking soda is important as that is what makes the peas break down. The next day, drain the peas, add water just to cover, and simmer for 20 mintues. The peas will break up nicely without mashing. Add a little water if needed to bring to the consistency you like. Don't season until the end or it toughens the peas. It's great served with malt vinegar, and you can add mint if desired.

Yummy! I have never eaten mushy peas before, but I like steamed peas, so I thought I'd give this a whirl. If you can get past the texture (I can see how it might be off-putting...), I think you'll enjoy this dish. If you're like my hubs, you probably won't (he compared this to pre-chewed peas lol!). :) If you like less "mushy" peas, reduce your blending time and/or amount of liquid called for. I found that 1/4 c. liquid and a good couple pulses in my blender was spot on (I have a powerful KitchenAid blender). I also found the amount of seasoning to be perfect as is with no need to season to taste afterwards. NOTE: I substituted a bag of "steamable" peas (i.e. the variety that you microwave, unopened) and fat-free half-n-half with EXCELLENT results (the latter cut out a LOT of calories!). Thanks for a perfect complement to my fish & chips dinner, Stella! :-)

We really enjoyed these, especially my toddler son. I mashed the peas with a potato masher, and whipped them smooth with the hand mixer. Used half and half and they were a great consistency. I served them with roast chicken and mashed potatoes. Yum!!

I just made these peas except for steaming them instead of boiling them. After I steamed them I let them simmer in the cream. I added the s/p, butter, and then mashed them in my pot. It really improved the taste of the frozen peas. I liked them, and so did my family. I have made dried peas before and think those have better flavor than frozen, but unless you are trying to master a british recipe I don't think it is necessary to use dried peas. These didn't look or taste "frozen" after simmering in the cream. I think the taste improved the longer they simmered, too. I'm glad to have them add variety to my meals as an easy vegetable side. Thanks for the recipe.

I have a prefered version using peas (frozen or tinned) and mix with marge or butter, season with a tablespoon or two of hoysin sauce. I usually mush with a fork instead of food processor.

You must use marrow fat peas and soak them over night with 2 teaspoons baking soda.

This is great! Next time I will drain the peas (I used sweet canned) to have a thicker consistency, although a thinner consistency can be used as a soup or a "gravy". I added a half teaspoon of wasabi paste and 8 tablespoons sour cream as well as and 4 tablesppons minced garlic (I love my garlic). Hubby likes it too. I didn't have heavy cream, so i made some out of 1/4 cup regular milk and 2 tablespoons butter in addition to the 1 tablespoon butter called for in the original recipe. So good!

Oh dear no. American canned peas are the entirely wrong kind of peas for mushy peas. They have a more earthy flavor while the Irish and British version use marrowfat peas which taste slightly sweeter and more... green. Also they go from dried peas so some of the peas hold their shape and others disintegrate into kind of a sauce. This recipe is just for pureed canned peas and if you enjoy it then great but it's a shame people won't try proper mushy peas as a result of this recipe.

Neither myself or my husband are huge pea fans, so I made this recipe with a plan "B" side dish in mind. It came out so well- there was nothing left of it. I did make a few small changes. I added 2 T. of butter and replaced the heavy cream with sour cream since that's what I had on hand. Thank you for a quick and easy veggie side dish.

EASY FAST DIFFERENT. Its hard to make different because it is just mashed peas. But it's different, it's fun. I saw Anthony Bourdain have this in Britian so I looked them up. They said try a spoonful without, then drizzle a tiny bit of vinegar over it and try again. Very good with the vinegar. I did not see a recipe that mentioned it so I choose to use Malt vinegar. That is what makes it different. Try it. I just used my immulsion mixer, and did not mash totally.

Frozen peas aren't starchy enough. Dried mature peas work better (marrowfat) for mellow taste and creamy texture so don't try to make this version lowfat. Use good butter, like kerrygold, use the heavy cream not half n half or milk. Personally I use more salt. Taste it before you serve it, you can tweak your mushy peas with things like sugar, mint, tarragon, or hot sauce. Or serve it with gravy on top like mashed potatoes. Be bold.

This is 100% going in my rotation.

Such a delicious surprise.

Super simple recipe now all I have to do is catch and fry the cod.

Very nice i add a dash of lemon , yum

I loathe UK mushy peas, using marrowfat peas. When in New Zealand I came across this version and just love it. I added a bit of mint sauce from a jar and don't need any excuse to make it over and over again!

I have no idea if this is "authentic" or not, but it was delicious last night with cornmeal-coated cod and air fryer fries/chips. I'll definitely make this again!

So easy and absolutely delicious! Closest I've had to the ones I had in England!

This is about the closest recipe I can find to authentic UK mushy peas, Very simple to make and very tasty too:)