Mushy peas are pretty much exactly what they sound like. If you’ve never tried it before, it’s a must!
I first had mushy peas when I did a summer semester as an exchange student in London (in college). I hope that sounds very cultured because I like to make these alongside frozen fish sticks and French fries. Very cultured, indeed.
This recipe for mushy peas goes great with fried fish and chips, or it can be served alongside many other main dishes when you need something simple (and green) to brighten up your meal.
Peas are a great source of plant protein and fiber. This recipe is REALLY easy to make, requires only a few ingredients, and tastes bright and flavorful—much like this pea soup that I love.
Related: If you love this mushy pea recipe, try this classic pea salad with bacon.
Ingredients:
- Peas – I use frozen peas
- Garlic
- Butter
- Cream – Half and half or even whole milk
- Salt and pepper
- Lemon
How to Make Mushy Peas:
In a sauce pan, heat the butter over medium heat. Cook the minced garlic for a minute until fragrant. Then, toss in the frozen peas. Cook until softened. Lightly season everything with salt and pepper.
In a food processor, puree the cooked pea mixture with the cream. The mixture will still be quite thick. Now add the juice from the lemon and puree. Taste and add more salt and pepper as needed.
If you’d like your mushy peas even thinner in consistency, you can add a little more cream or even some water and puree before serving.
Tips and Substitutions:
- If you want this dish to be non-dairy or vegan, simply swap the butter and cream for a non-dairy version (like vegan butter, or olive oil, and oat milk or even just water).
- This is an easy, accessible version of mushy peas. If you want a more traditional option, you’ll want to soak dried marrowfat peas overnight before cooking. Traditional mushy peas also call for adding baking soda to the simmering peas, causing them to expand and explode. But this version can be made in about 5 minutes, and frozen peas are much more accessible where I live.
- If you don’t own a food processor, you can also puree this in a blender or with an immersion blender. The peas will be very soft so you could also do this by hand with a spoon or masher.
What to Serve Mushy Peas With?
Here are some recipes that go well with this side dish:
Frequently Asked Questions
Are mushy peas a British thing?
Yes. It’s a common side dish to fish and chips.
Are mushy peas a healthy snack?
Peas are a great source of plant protein as well as fiber.
Do mushy peas taste like peas?
This version is slightly less traditional and uses frozen peas alongside garlic and lemon, so it tastes very much like peas.
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a quick and easy version of British mushy peas
Instructions
-
In a sauce pan, heat the butter over medium heat.
-
Cook the minced garlic for a minute, until fragrant.
-
Then, toss in the frozen peas. Cook until softened.
-
Lightly season everything with salt and pepper.
-
In a food processor, puree the cooked pea mixture with the cream. The mixture will still be quite thick.
-
Now add the juice from the lemon and puree.
-
Taste and add more salt and pepper as needed.
Notes
- If you’d like your mushy peas even thinner in consistency, you can add a little more cream or even some water and puree before serving.
- If you want this dish to be non-dairy or vegan, simply swap the butter and cream for a non-dairy version (like vegan butter, or olive oil, and oat milk or even just water).
Nutrition
Nutrition Facts
Mushy Peas
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
