Traditional Mushy Peas
A British classic: bright, buttery, slightly minty peas with a creamy texture — the perfect accompaniment to fish and chips, pies or sausages. This mushy peas recipe uses dried marrowfat peas for the authentic texture and color, with a quick frozen-pea shortcut.
Ingredients
- 250g (about 1 cup) dried marrowfat peas, rinsed (or 450g frozen garden peas for quick method)
- 1/2 teaspoon baking soda (if using dried peas)
- 1 teaspoon fine salt, plus more to taste
- 2–3 tbsp unsalted butter or extra-virgin olive oil (use vegan butter or oil to keep vegan)
- Freshly ground black pepper, to taste
- 1–2 tbsp chopped fresh mint (optional but traditional)
- Water or vegetable stock for cooking
Equipment
- Large bowl for soaking
- Large saucepan with lid
- Sieve or colander
- Potato masher or immersion blender
- Wooden spoon or spatula
Instructions
- Soak (dried peas): Place dried marrowfat peas in a large bowl and cover with cold water by 5cm (2 inches). Stir in 1/2 tsp baking soda, cover and leave to soak overnight (8–12 hours). The baking soda helps soften the skins and intensify the green color.
- Rinse: Drain and rinse the peas thoroughly under cold running water to remove excess baking soda.
- Simmer gently: Put the drained peas in a saucepan and cover with fresh water or stock by about 2cm (1 inch). Bring to a gentle simmer, skim any foam, cover partially and cook very gently for 35–50 minutes until the peas collapse and are very soft. Add a pinch of salt in the final 10 minutes. Keep the heat low to avoid graininess.
- Drain and mash: Drain most of the cooking liquid, reserving a little. Mash the peas with a potato masher to your preferred texture — leave some whole peas for a chunky mush or mash until smooth. Return to the pan.
- Finish: Stir in butter or olive oil, seasoning with salt and freshly ground black pepper. Add chopped mint if using. If the mixture is too thick, loosen with a splash of the reserved cooking liquid or hot water until creamy.
- Quick method (frozen peas): For a speedy version, simmer 450g frozen garden peas in a little water or stock for 5–8 minutes until very tender. Drain, mash, and finish as above. Add a pinch of baking soda (a light 1/8 tsp) if you want to encourage a brighter green — but use sparingly with frozen peas.
- Serve: Keep warm and serve immediately alongside fish and chips, meat pies, or sausages, or spoon over toast.
Nutrition (estimate per serving)
Calories: 160 kcal | Fat: 6 g | Saturated Fat: 3 g | Carbs: 20 g | Fiber: 7 g | Protein: 8 g
Serving ideas
- Classic: with fish and chips and a wedge of lemon.
- As a side for meat pies, bangers (sausages) or roast pork.
- Spread on thick toast with a drizzle of olive oil and cracked pepper.
- Use as a base pea purée for grilled fish or seared scallops.
FAQ
A: Yes. Frozen garden peas are the quickest option and still tasty; they give a fresher, slightly sweeter result but a different texture. For the authentic silky mush associated with British mushy peas, dried marrowfat peas are preferred.
A: A small amount of baking soda raises the pH and softens the pea skins, helping them break down and encouraging a brighter green color. Use sparingly — too much can give a soapy taste.
A: Soak marrowfat peas for 8–12 hours or overnight. Shorter soaks may increase cooking time. You can also do a quick soak: cover with boiling water and leave for 1 hour, then drain and cook longer.
A: If too runny, simmer uncovered to reduce and thicken or stir in more mashed peas. If starchy or grainy, you may have boiled too hard; try blending briefly for a smoother texture and finish with butter or oil to enrich.
Make-ahead & storage: Cool completely, transfer to an airtight container and refrigerate up to 4 days or freeze up to 3 months. Reheat gently on the stovetop with a splash of water or stock, stirring to restore creaminess.
More recipes: Browse our collection at MadeForRecipes — Recipes. For more background on the tradition of mushy peas, see this BBC Good Food overview: BBC Good Food – Mushy Peas.