Reviewed: Nov. 27, 2009

Just made some to go with my saturday morning fry-up. Great stuff with kippers! 5 stars,Stella.

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scrap

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Reviewed: Jun. 21, 2009

I was actually pleasantly surprised by the taste. I only made them on a lark, after joking about them with an English friend of mine, especially since they don't look all that appetizing. I followed the recipe exactly, and it was so easy. I'll definitely be making them again, and may even try using cream cheese instead of the heavy cream, like someone else suggested.

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migsy

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Reviewed: Jan. 9, 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.

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mrs.Z

Cooking Level: Intermediate

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Reviewed: Jan. 3, 2009

Delicious! I mashed the peas with a potato masher like another reviewer suggested, and they were very tasty.

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Jenniferdori

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

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Reviewed: Oct. 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!

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CookingMama

Cooking Level: Intermediate

Home Town: Southport, Florida, USA

Living In: Chelsea, Alabama, USA

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Reviewed: Aug. 3, 2008

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!!

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irish carfi

Cooking Level: Intermediate

Living In: Atlanta, Georgia, USA

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Reviewed: Jul. 6, 2008

These were a great and healthy alternative to mashed potatoes. I used light soy milk because I'm lactose intolerant. I also used garlic salt instead of regular. Next time I'll use dried peas as suggested and maybe add a little bit of onion and use fresh garlic.

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Amy

Cooking Level: Intermediate

Home Town: Orlando, Florida, USA

Living In: Dekalb, Illinois, USA

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Reviewed: Jun. 10, 2008

Yum! Reminds me of the fish and chips dinners I ate in Ireland's and England's cozy pubs. I didn't have cream so I used sour cream and a potato masher. Be sure to heat the cream and warm up the butter before stirring into the peas. Same goes for mashed potatoes..comes out way better!!

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krista v.

Cooking Level: Expert

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Reviewed: May 17, 2008

Wow these are so good! And simple. I used fat-free half and half and they turned out perfectly. I made these with grilled brats and garlic mashed potatoes for Bangers and Mash. Thanks!

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menasheep

Cooking Level: Intermediate

Home Town: Evening Shade, Arkansas, USA

Living In: Jonesboro, Arkansas, USA

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Reviewed: May 2, 2008

I don't eat mushy peas so I didn't have any but they got pretty decent reviews. The only thing was that my mum said they were too mushy which was the fault of my million year old blender (and not the operator!). Decent recipe but nothing to rave about.

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kitchenkelly246

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Reviewed: Apr. 24, 2008

I agree with Akrotiri's review of 3/10/08. Authentic British Mushy Peas are made from dried split peas, soaked overnight in water with 2 tsp. of baking soda - follow Akrotiri's recipe. They have their own unique taste and lend themselves to additions of butter, half-and-half, mint and/or malt vinegar. Mushy Peas are part of my fond memories of growing up in England years ago. My American born husband found the dried pea recipe "interesting;" he preferred the frozen pea recipe.

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Teatime

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Reviewed: Mar. 31, 2008

Surprisingly good. It makes me like peas again.

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KIMGEO

Cooking Level: Expert

Living In: Hoffman Estates, Illinois, USA

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Reviewed: Mar. 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.

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Akrotiri

Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

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Reviewed: Feb. 28, 2008

Great. I combined Mushy Peas II recipe with this one and added the green onions and mint. Also, I used my favorite peas "Le Sueur Very Young Early Peas" in the silver can. (they are THE best!!) My boyfriend from Ireland liked this recipe very much.

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AmyBigSis

Cooking Level: Intermediate

Living In: Knoxville, Tennessee, USA

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Reviewed: Dec. 26, 2007

I've made this numerous times and just realized that I never gave this recipe a proper review!! This is a great side dish to have in your back pocket in case you're out of potatoes or you just don't feel like having a carbo-load side dish of rice or something like that.. Even if you don't usually like peas, I would give this a try. I cook a large bag of frozen peas.. drain them realllly well (this is important), dump them into my food processor and add about a 1/4 to 1/2 package of Light Cream Cheese... whiz it all up and make sure to add a generous amount of kosher salt and a grinding of pepper! I will make this again and again.. its a shame I don't have any children, cause I'm sure this would get them to eat their peas.. well it works on my husband ;)

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NCRAN

Cooking Level: Intermediate

Home Town: Washington, New Jersey, USA

Living In: Clementon, New Jersey, USA

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Reviewed: Sep. 3, 2007

These were great. They only reason I gave them a four is because I couldn't seem to get over the thought of mushy peas. But they tasted great. Make sure you serve hot hot hot. They cool very quickly :)

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Stephanie

Cooking Level: Intermediate

Home Town: Lubbock, Texas, USA

Living In: Park City, Utah, USA

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Reviewed: Aug. 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.

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vanessajbaca

Cooking Level: Expert

Living In: Albuquerque, New Mexico, USA

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Reviewed: Aug. 13, 2007

Pretty good and so easy to make.

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FOODGU1

Cooking Level: Expert

Home Town: San Diego, California, USA

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Reviewed: Aug. 8, 2007

I was a little skeptical at first, but was this really good! My five year old daughter (the picky one) even asked for seconds! My husband enjoyed as well and he won't usually eat any vegetables.

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Wildheart6

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Reviewed: Apr. 25, 2007

I first had these in London with fish and chips so I was really happy to see this on allrecipes. Unfortunately, I didnt have any cream on hand so I had to use 2% milk and I just couldnt get the same creamy texture (even though I added a little more butter). I ended up adding a little bit of potato to help get a better consistency. Came out tasting great, it was a great accompaniment to the meal I made but its just not the same (as the authentic English kind) without the cream!

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