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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Reviewer:

krista v.

Cooking Level: Expert

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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Reviewer:

menasheep

Cooking Level: Intermediate

Home Town: Evening Shade, Arkansas, USA

Living In: Portland, Oregon, USA

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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Reviewer:

kitchenkelly246

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

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

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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Reviewer:

Akrotiri

Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

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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Reviewer:

MrsD

Cooking Level: Intermediate

Living In: Knoxville, Tennessee, USA

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

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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Reviewer:

Stephanie

Cooking Level: Intermediate

Home Town: Lubbock, Texas, USA

Living In: Park City, Utah, USA

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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