Mushy Peas Recipe

Name: Mushy Peas
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: about 2 cups
Cuisine: British
Ingredients: 2 cups dried marrowfat peas (or frozen peas, see note); 1 teaspoon baking soda (if using dried peas); 2 tablespoons unsalted butter; Salt and freshly ground black pepper to taste; 1 tablespoon fresh mint leaves, chopped (optional)

British · Side dish · 20 min total

Mushy Peas recipe videos

A classic British side dish made from marrowfat peas, cooked until soft and creamy, often served with fish and chips or as a comforting accompaniment.

5
min prep

15
min cook

4
servings

180
kcal/serving

Ingredients

2 cups dried marrowfat peas (or frozen peas, see note)
1 teaspoon baking soda (if using dried peas)
2 tablespoons unsalted butter
Salt and freshly ground black pepper to taste
1 tablespoon fresh mint leaves, chopped (optional)

Instructions

If using dried peas: Place peas in a large bowl, cover with water, and stir in baking soda. Soak overnight or at least 8 hours. Drain and rinse well.
In a medium saucepan, cover soaked peas with fresh water (about 2 inches above peas). Bring to a boil, then reduce heat and simmer for 30-40 minutes until very tender. If using frozen peas, simmer for 5 minutes until tender.
Drain peas, reserving a little cooking liquid. Return peas to the pan.
Add butter and mash with a potato masher or fork until desired consistency (smooth or chunky). Stir in a splash of reserved liquid if needed to loosen.
Season with salt and pepper to taste. Stir in mint if using. Serve hot.

Tips

For a quicker version, use frozen peas: simmer 4 cups frozen peas in water for 5 minutes, drain, then mash with butter and season.
Mushy peas can be made ahead and reheated; add a little water or milk to loosen if needed.
Leftover mushy peas can be frozen for up to 3 months.

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