Mushy Peas are a great side dish with fried cod or salmon. Note: You can add more liquid (water or cream) depending how mushy you want your peas. Use low fat milk if you're calorie-conscious.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring a shallow pot of lightly salted water to a boil over medium-high heat. Add frozen peas, and cook for 3 minutes, or until tender.

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  • Drain peas, and transfer to a blender or large food processor. Add cream, butter, salt and pepper to peas, and process until blended, but still thick with small pieces of peas. Adjust seasonings to taste, and serve immediately.

Nutrition Facts

132.1 calories; protein 4.1g 8% DV; carbohydrates 10.3g 3% DV; fat 8.7g 13% DV; cholesterol 28mg 9% DV; sodium 396.4mg 16% DV. Full Nutrition

Reviews (67)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/20/2006
My boyfriend and I just returned from the UK and we fell in love with mushy peas while we were over there. I was delighted to find a recipe for them on allrecipes, however I was really skeptical as to how they would taste. These were AWESOME, and tasted just like the mushy peas we enjoyed in England! Thank you so much for this easy, delicious recipe. I served these with traditional fish and chips... fried cod and fried potato strips. Read More
(104)

Most helpful critical review

Rating: 2 stars
03/10/2008
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. Read More
(448)
86 Ratings
  • 5 star values: 51
  • 4 star values: 25
  • 3 star values: 4
  • 2 star values: 3
  • 1 star values: 3
Rating: 2 stars
03/10/2008
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. Read More
(448)
Rating: 2 stars
01/12/2009
Peas are always a great side dish however if you are looking for AUTHENTIC mushy peas you need to use marrowfat peas and follow the directions. Being from England i am fussy about my peas and no other peas but marrowfat peas will truly make traditional english mushy peas. Read More
(151)
Rating: 5 stars
09/19/2006
My boyfriend and I just returned from the UK and we fell in love with mushy peas while we were over there. I was delighted to find a recipe for them on allrecipes, however I was really skeptical as to how they would taste. These were AWESOME, and tasted just like the mushy peas we enjoyed in England! Thank you so much for this easy, delicious recipe. I served these with traditional fish and chips... fried cod and fried potato strips. Read More
(104)
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Rating: 5 stars
08/26/2007
These came out great. I boiled three cloves of garlic with the peas then mushed them up together then added fat-free creamer a spoonful of sour cream and eyeballed the butter and salt and pepper and they came out fantastic! The texture was knobbly-smooth and the flavor went perfectly with a pecan-crusted honey-mustard glazed salmon recipe also found on this site. A great meal. Read More
(36)
Rating: 5 stars
11/21/2006
Best peas ever. I did not want mine so pureed so I just used a hand held potato masher to mush them up with the butter cream salt and pepper and they turned out GREAT!! Read More
(34)
Rating: 5 stars
12/23/2006
I have made this recipe twice - once as is and the second time I substituted chicken stock for the heavy cream and added a teaspoon of wasabi powder. Loved both versions! Read More
(28)
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Rating: 5 stars
01/03/2007
This was perfect! I've never been a huge fan of peas don't mind them but they're not one of my favorites. My fiancee on the other hand LOVES peas so I try to come up with different ways to cook them so that we both like them and I've finally done it with this recipe. From now on this is going to be my default peas recipe - super quick delicious and easy clean up since I used my immersion blender and "mushed" them in the same pan that I cooked them in. Wonderful side dish - I served this with roast beef and Yorkshire pudding for a big complete meal. Read More
(21)
Rating: 4 stars
10/14/2008
Not bad. I am not a pea lover but my husband adores them so I needed a recipe that I might want to eat too. It was actually pretty good. I think next time I will use less pepper and perhaps add some sauted onions or crispy bacon. However you got this girl to eat peas so consider this recipe a success! Read More
(14)
Rating: 4 stars
03/15/2007
While both of us like it the taste wasn't much different from actual peas. I did like the consistency so I guess if you want something like that and aren't making potatoes it might be better. Will probably make again. Very very easy. Made with cheddar chicken. Read More
(12)