Sweet, creamy, buttery mushy peas make any meal (or fish and chips) even better. These peas are so delicious that the first time I made them, we immediately made them again for dinner the same night, and then two days later we had them again after we went back to the store to buy frozen peas because we were out of the fresh ones. This is the easiest and best-tasting mushy pea recipe (non-recipe) I’ve ever eaten and it remains a staple on our lunch and dinner table.
What are Mushy Peas?
Mushy peas are a British side dish most often served with delicious fish and chips. They’re made from marrowfat peas (peas that have been left to dry in the field causing their sugars to turn to carbs). The large dried peas get soaked overnight in water with baking soda and then cooked until tender and usually butter, salt, pepper, and sometimes a squeeze of lemon juice is added. We prefer our mushy peas to be sweet, creamy, and a little buttery so we like to use fresh or frozen sweet peas harvested at their peak, plus a little heavy cream, butter, salt, and pepper all blended, or mashed to total deliciousness. If you’re like us, the first time we made this recipe, we couldn’t believe we’d never made them like this before and it immediately became one of our favorite ways to eat peas.
Mushy Peas Ingredients — Sweet peas, heavy cream, and butter.
If you love fresh or frozen sweet peas, this easy but super delicious sweet pea side dish uses just three ingredients (five if you count salt and pepper). I’ve provided measurements, but this is really one of those non-recipe recipes where you can just add a pat of butter and heavy cream until you reach the desired consistency. The only thing I recommend is doubling the recipe in case you end up plowing through them like we did.
- one 10 ounce package of frozen sweet peas (or fresh) (285g)
- 1 tablespoon unsalted butter (14g)
- 2 tablespoons heavy cream (30g)
- salt and freshly cracked black pepper to taste
How to Make Delicious Creamy Mushy Peas
You don’t need any special equipment to make delicious mushy peas at home. If you’ve got a potato masher, blender, food processor, or immersion blender, you can make this delicious side dish in just minutes.
- Cook the peas. Add frozen or fresh peas to lightly salted boiling water over high heat and cook for 3 to 4 minutes, or until bright green and tender. Strain the peas and place them into the bowl of a food processor or blender. *You may reserve a handful of whole peas to use as garnish.
- Make the mushy peas. To the peas, add the butter and heavy cream and process or blend until the peas are creamy, slightly thick with some small pieces of peas left intact. Add salt and pepper to taste. If you need to thin it out simply drizzle a small amount of heavy cream until desired consistency is reached, top with whole reserved whole peas (if using), and serve immediately, Enjoy!
What to Eat With Mushy Peas
Below are a few main entrées we like to eat with mushy peas that we think you may also like.
- British Style Fried Fish & Chips (the Crispiest Ever)
- Braised Beef Short Ribs in Red Wine Reduction Sauce (recipe coming soon)
- Extra Crispy Fried Chicken Tenders (crunchiest ever)
- 5-Minute Pan-Seared Flank Steak For Two (or a Crowd)
- How to Make Crispy Shallow-Fried Chicken Breast Cutlets (Cotoletta di Pollo)
- 4-Minute Perfect Pan-Seared Shrimp
Let’s get started!
Print
Delicious Creamy Mushy Peas Recipe
- Total Time: 10 minutes
- Yield: 4 Servings
- Diet: Vegetarian
Description
Sweet, creamy, buttery mushy peas make any meal (or fish and chips) even better. These peas are so delicious that the first time I made them, we immediately made them again for dinner the same night, and then two days later we had them again after we went back to the store to buy frozen peas because we were out of the fresh ones. This is the easiest and best-tasting mushy pea recipe (non-recipe) I’ve ever eaten and it remains a staple on our lunch and dinner table.
Ingredients
- one 10 ounce package of frozen sweet peas (or fresh) (285g)
- 1 tablespoon unsalted butter (14g)
- 2 tablespoons heavy cream (30g)
- salt and freshly cracked black pepper to taste
Instructions
- Cook the peas. Add frozen or fresh peas to lightly salted boiling water over high heat and cook for 3 to 4 minutes, or until bright green and tender. Strain the peas and place them into the bowl of a food processor or blender. *You may reserve a handful of whole peas to use as garnish.
- Make the mushy peas. To the peas, add the butter and heavy cream and process or blend until the peas are creamy, slightly thick with some small pieces of peas left intact. Add salt and pepper to taste. If you need to thin it out simply drizzle a small amount of heavy cream until desired consistency is reached, top with whole reserved whole peas (if using), and serve immediately, Enjoy!
Notes
- Use fresh or frozen sweet peas in this recipe. They both taste great.
- Prep Time: 5 minutes
- Cook Time: 5
- Category: Side Dishes
- Method: Stovetop
- Cuisine: British
Nutrition
- Serving Size: 1/2 cup
Mushy Peas recipe step-by-step photos
