Forget everything you thought about mushy peas. This version brings garlic heat, fresh mint brightness, and a texture that makes simple comfort food feel incredibly special!
This great recipe is one of the best ways to make use of a bag of frozen peas!
I absolutely ADORE mushy peas! If you haven't tried this classic and beloved British pub favourite, then NOW IS THE TIME!
What Are Mushy Peas?
Mushy peas are a British side dish traditionally served with Fish and Chips at chip shops.
This beautiful bright green comfort food is often made from dried marrowfat peas, which have been soaked overnight. They are then simmered until they soften and break down into a porridge like texture. Butter, salt and pepper, and sometimes cream and mint are then added to the peas to finish them off.
Why You Will LOVE This Mushy Peas Recipe!
This easy recipe elevates mushy peas to a whole new level. Plenty of garlic, onion, butter, cream, and a bit of mint make these mushy peas into a side that becomes the main event.
Frozen green peas are used instead of dried peas to make things easy. And this recipe builds in layers of flavor to make a dish which you will CRAVE!
So I urge you to gather the following ingredients and set aside 15 minutes to make this versatile side dish!
🥘 Ingredients
Here's all you need to make these spectacular mushy peas:
- Frozen peas (or fresh peas) - these are your best bet for this recipe (don't use canned!)
- Fresh garlic - this recipe calls for a heavy hand with the garlic, but feel free to reduce the amount if you prefer to a garlic clove or two
- Yellow onion
- Salted butter - I love grass fed Kerrygold Butter...it's the best!
- Fresh mint leaves- don't use dried! fresh mint is a non-negotiable! I recommend either spearmint or peppermint and it's best to tear or chop it just prior to adding it to the peas
- Heavy cream - adds a touch of richness which really elevates this dish
- Salt
- Black pepper or white pepper
🔪 Instructions
Bring ½ cup of water to the boil in a medium saucepan. Add the frozen peas and return to the boil. Lower the heat, then cook for around 4-5 minutes or until the peas are tender. Drain the peas then set them aside.
If you are using fresh peas then cook until tender and adjust the time or method as necessary.
Melt the butter in the saucepan on medium heat. Add the minced garlic and onion to the melted butter, and cook for 2-3 minutes stirring constantly. Be careful not to let the garlic burn (turn down the heat a bit if you need to).
Add the salt and pepper, the peas, and the cream to the saucepan with the onion and garlic. Heat this through for about 2 minutes, stirring often.
Remove the saucepan from the heat and add the chopped/hand torn mint. Now use the immersion blender to blend the peas to your desired consistency.
I recommend blending until around ½ of the peas are broken down, which will give you both a chunky texture and some pea puree. You'll want to avoid turning the peas to soup. 😄
Alternatively you could use a potato masher or food processor. If using the food processor, pulse a few times to get your desired texture, but avoid liquefying the mixture.
Taste and add more salt and/or pepper if you wish. Serve immediately and enjoy immensely!
Suggestions For Serving
Serve mushy peas immediately after cooking, while they are nice and hot.
Feel free to drizzle a little olive oil for extra richness if you like.
These peas are a phenomenal side dish, and the perfect accompaniment to many of your weeknight meals and to these dishes:
- Fish and chips - this is the classic pairing and for good reason!
- Bangers and mash - another British classic that begs for a side of mushy peas!
- Roast chicken - imagine a bite of tender juicy roast chicken together with mushy peas it's heaven!
- Pork chops - same as roast chicken!
- Lamb - serve them with your next rack of lamb or with lamb chops!
- On warm buttered toast - just try it you'll love this great alternative to avocado toast!
I think you will agree the humble pea never tasted so good!
FAQ
In the unlikely event that you have any mushy peas leftover, store them in an airtight container in your fridge and enjoy within a couple of days!
Well...technically they could be considered different, but generally they are pretty similar. Mushy peas technically and traditionally are made with dried marrowfat peas. Smashed peas are made with fresh or frozen sweet green peas and are a bit of a more modern take on mushy peas. Purists please forgive me for titling my recipe which uses frozen green peas "mushy peas!"
1,000 Foods To Eat Project
Mushy peas is listed in the book 1,000 Foods To Eat Before You Die, by Mimi Sheraton. I am working my way through the foods listed in this book. This is called my 1,000 Foods to Eat Project. These incredibly delicious mushy peas is food #89 in my project! Please visit the 1,000 Foods To Eat Project page to see some other MUST TRY foods of the world that you may love to try!
Some Other British Foods That You Will Enjoy!
Here are some other British foods that you will enjoy!
- Awesome Authentic Pub-Worthy Ploughman's Lunch Recipe For Real Cravings!
- Easy and Scrummy British Beans On Toast Recipe
- The Perfect Bacon Sarnie Recipe
Join Me On A Fun Food Journey!
I invite you to come along on this food journey with me! Please sign up to get the latest recipes and inspiration for you to expand your food horizons! It's an incredible journey, please join me by signing up here.
Cheers!
Grace
Simple British Garlicky Mushy Peas With Mint Recipe
Equipment
- Medium Saucepan
- immersion blender for mushing the peas! You can also use a potato masher or food processor
Ingredients
- 2 cups frozen peas can also use fresh peas
- 3 tablespoon butter
- ¼ cup onion finely minced
- 6 cloves garlic you can adjust the amount of garlic to suit your tastes (I usually go heavy on the garlic)
- ¼ cup heavy cream
- ½ ts salt plus additional to taste
- ¼ ts black pepper plus additional to taste (could sub white pepper)
- ¼ cup mint loosely packed; chopped or hand torn just prior to adding it to the peas (don't use dried)
Instructions
- Bring ½ cup of water to the boil in a medium saucepan. Add the frozen peas and return to the boil. Lower the heat, then cook for around 4-5 minutes or until the peas are tender. Drain the peas then set them aside. If you are using fresh peas then cook until tender and adjust the time or method as necessary.
- Melt the butter in the saucepan on medium heat. Once melted, add the minced garlic and onion, and cook for 2-3 minutes stirring constantly. Be careful not to let the garlic burn (turn down the heat a bit if you need to).
- Add the salt and pepper, the peas, and the cream to the saucepan with the onion and garlic. Heat this through for about 2 minutes, stirring often.
- Remove the saucepan from the heat and add the chopped/hand torn mint. Now use the immersion blender to blend the peas to a consistency that you like. I recommend blending until around ½ of the peas are broken down, which will give you a chunky texture and puree. You'll want to avoid turning the peas to soup.
- Taste and add more salt and/or pepper if you wish. Serve immediately and enjoy immensely!
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