A smashing British classic takes just minutes with our Mushy Peas recipe.
Peas are pretty tasty and tender served whole, but have you ever had the urge to smash these green legumes into a pulp? People in the UK have had this desire for centuries! Mushy peas have a history dating back to at least the 1800s, when the fish and chips they accompanied started being sold in specialized shops, yet this iconic side is no less popular today. Make your own homemade mushy peas and you’ll see why Brits go bananas for this creamy green side.
Peas pack their own natural sweetness, and adding some heavy cream and a touch of butter gives them an even smoother texture in this easy recipe. A little lemon adds a touch of tartness that balances everything out. Whether you plan to serve mushy peas with UK staples like fish and chips or with one of your own weeknight standards, they’re simple and quick to prepare. You could even make them ahead and freeze them for future dinners.
Ready to put a new (or old) spin on cooking peas? Take a page from Great Britain’s playbook and try this mushy masterpiece.
Are Mushy Peas Healthy?
Tiny green peas pack a ton of healthy vitamins, minerals, and protein, not to mention a fair amount of fiber. This recipe does add a small amount of butter and some heavy cream, both of which add delicious richness but also raise the fat content and calories a bit. Anyone particularly concerned with saturated fat could replace the butter with avocado or olive oil instead, or just leave it out. And you could also use a splash of skim milk rather than heavy cream for a similarly lighter dish. Anyone wanting a dairy-free, vegan version could use plant-based butter and cream substitutes as well.
What Are Marrowfat Peas and Do You Need To Use Them in Mushy Peas?
Marrowfat peas are peas that are dried on the vine, not harvested while they’re still fresh. If you’re a stickler for authenticity these are the dried peas you’ll want to seek out and soak for mushy peas. Why? This particular variety is larger in size and higher in starch, contributing to the dish’s classic creamy texture. Marrowfat peas also tend to have a slightly sweeter flavor than other peas, which will have a subtle but noticeable impact on your mushy peas. But don’t feel sad if you can’t find marrowfat peas at your supermarket. Like other dried legumes they require a somewhat lengthy soaking and boiling process. A bag of frozen peas is way more convenient for weeknight meals and works perfectly in this recipe.
INGREDIENTS
- Water, for boiling peas
- 10 ounces frozen green peas
- Kosher salt and black pepper to taste
- 2 teaspoons unsalted butter
- 3 tablespoons heavy cream
- Lemon juice, as needed (optional)
INSTRUCTIONS
Boil
Cook peas in water until tender.
Mash
Mash peas with butter, cream, and seasoning.
Serve
Serve hot as a side dish.
Devour!
FAQs & Tips
You can make the peas ahead and store them in an airtight container in the fridge for up to 3 days. Mushy peas are also perfect for longer-term storage (about 3 months) in the freezer. Since these peas are supposed to be mushy, there are no issues with the texture after reheating; just microwave them or cook them over low heat on the stovetop until hot, adding a little water if necessary.
Some argue that canned peas work better than frozen peas in mushy peas since they’re already soft and easier to mash. Others feel that the canning process dulls the peas’ flavor, and some even claim that canned peas taste a bit tinny. Choosing between these pea varieties comes down to personal preference. Do remember that many canned varieties of peas have extra sodium, so take a look at the label if sodium is a concern for you.
Baking soda is often called for in mushy pea recipes that use dried marrowfat peas. As with other dried legumes, the soda helps tenderize the peas during boiling. If you’re using frozen peas, which are already cooked, there’s no need to add baking soda.
Serving Suggestions
Mushy peas are a quintessential British side that’s most famously served with crisp Fish and Chips as a creamy, colorful contrast. Sticking with the UK theme, you could also use mushy peas as a side with a Meat Pie or with sausages and mashed potatoes (a.k.a. “bangers and mash”). But honestly, mushy peas work great for any other dish you’d normally serve a veggie with, including Juicy Grilled Chicken Breast, Poached Fish, or Garlic Shrimp. Or consider slathering a layer of this green stuff on your toast — hey, it worked pretty well for avocado, so why not be early to a new food trend?
Mushy Peas
Ingredients
- Water for boiling peas
- 10 ounces frozen green peas
- Kosher salt and black pepper to taste
- 2 teaspoons unsalted butter
- 3 tablespoons heavy cream
- Lemon juice as needed (optional)
Instructions
-
In a medium saucepan, bring water to a boil. Add frozen peas and salt. Cook for 3 to 5 minutes until the peas are tender.
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Drain the peas and return them to the pan. Add butter, cream, and salt and black pepper to taste.
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Use a potato masher or fork to mash the peas to a rough paste until the desired texture is reached.
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Mix in optional fresh lemon juice and adjust seasonings according to your preferences.
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Serve the mushy peas immediately as a side dish.
Nutrition
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