Mushy Peas I Recipe -
Mushy Peas I Recipe
  • READY IN 15 mins

Mushy Peas I

Recipe by  

"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 Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    5 mins
  • COOK

    10 mins

    15 mins


  1. 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.
  2. 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.
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Reviews More Reviews

Most Helpful Positive Review
Sep 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.

Most Helpful Critical Review
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.

Jan 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.

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.

Nov 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!!

Dec 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!

Jan 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.

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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  • Calories
  • 132 kcal
  • 7%
  • Carbohydrates
  • 10.3 g
  • 3%
  • Cholesterol
  • 28 mg
  • 9%
  • Fat
  • 8.7 g
  • 13%
  • Fiber
  • 3.1 g
  • 12%
  • Protein
  • 4.1 g
  • 8%
  • Sodium
  • 396 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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