How to make mushy peas - easy recipe

Name: Mushy peas
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 servings

Find out how to make mushy peas from frozen peas for an extremely quick and easy side vegetable dish for fish with this recipe.

By Carolyn Humphries | Published - 3 Sep 2012 | Updated - 10 Jun 2024

Mushy peas are traditionally made with dried marrowfat peas and need long soaking before cooking. This quick and easy homemade version uses frozen peas instead; it tastes great and is far, far quicker to make. With a side dish this quick and easy you'll be making mushy peas regularly!

Prep time

5 mins

Cooking Time

10 mins

Serves

Ingredients

Large knob of butter
225g frozen peas
4 tbsp milk
½ tsp dried mint
Salt and freshly ground black pepper

Method

Melt the butter in a saucepan.
Add the peas, milk, mint and a little salt and pepper.
Bring to the boil, stirring, reduce the heat, cover and simmer very gently for 10 minutes until really soft.
Crush the peas with a potato masher to break them up into the liquid so you end up with a thick, lumpy texture.

Notes

Can you freeze mushy peas?

To freeze this mushy pea recipe pack in a rigid container, seal and freeze for up to 6 months

To serve mushy peas

Make mushy peas for a side with homemade fish 'n' chips or other fish dish, or spread in a fishfinger sandwich or chip butty.

Recipe from How To Cook Your Favourite Takeaways At Home by Caroline Humphries (How To Books Ltd), RRP: £9.99.

Check price

(Hero image credit: Shutterstock)

The Hairy Bikers’ green lamb curry (saag gosht)

Bowls of soups, one topped with a large crouton. More croutons on a baking try in the background.

Jamie Oliver’s spring soup with cheesy toast

Honey-roast parsnips

Aubergine and mushroom stacks

Try this tasty dish of cheesy aubergine and portobello mushroom stacks as a vegetarian main meal or starter.

Green beans in tomato sauce

Judias verdes con tomate, green beans in tomato sauce, is a popular Spanish tapas dish, and versions are also popular in Italy and Greece.

Goat’s curd and watercress cheesecakes laid out on a black slate

Goat’s curd and watercress cheesecakes with red onion marmalade canapés

Dinky little savoury cheesecakes with an onion marmalade topping.

Diana Henry’s spiced pickled plums

An ideal way to preserve plentiful plums in early autumn. Enjoy them with cooked ham, roast pork or pate.

Mini cheese and bacon quiches

These little cheese and bacon quiches are perfect finger food for parties and buffets.