Creamy Mushy Peas

    15 minutes

    A great side dish. Use frozen peas rather than tinned, they keep their flavour and nutrients much better.

    541 people made this

    Serves: 4 

    • 345g frozen peas
    • 4 tablespoons cream
    • 1 tablespoon butter
    • 1/2 teaspoon salt
    • 1/2 teaspoon freshly ground black pepper

    Preparation:5min  ›  Cook:10min  ›  Ready in:15min 

    1. Bring a shallow pot of lightly salted water to the boil over medium high heat. Add 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 and process until blended but still thick with small pieces of peas. Adjust seasonings to taste, and serve immediately.

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    Reviews in English (88)


    Something else. 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.  -  29 Sep 2008


    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.  -  29 Sep 2008


    Used different ingredients. 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 flavour went perfectly with a pecan-crusted, honey-mustard glazed salmon recipe also found on this site. A great meal.  -  29 Sep 2008