Mushy Peas Recipe
Make Mushy Peas Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main
Method
Main
- 1
Prepare and cook peas
Bring a medium saucepan of water to a rolling boil. Add 1/2 teaspoon of the salt to the water. Add the frozen peas straight from the freezer to the boiling water. Cook for 3 to 4 minutes until the peas are tender but still bright green. Taste one to check doneness; they should be soft enough to mash easily.
- 2
Drain and reserve
Drain the peas in a colander and briefly shake off excess water. Reserve about 2 to 3 tablespoons of the cooking liquid in a small bowl — this can be used to adjust consistency later.
- 3
Mash peas
Return the drained peas to the saucepan or to a heatproof bowl. Add the butter and warm milk. Using a potato masher, fork, or the back of a spoon, mash the peas to your desired texture — traditionally somewhat loose and 'mushy', but still with some pea shape. For a smoother purée, use an immersion blender for 10–20 seconds, taking care not to overblend (you want some texture).
- 4
Season and finish
Stir in the remaining 1/2 teaspoon salt (adjust to taste), black pepper, and the optional sugar and lemon juice if using. If the mixture is too thick, add 1 to 2 tablespoons of the reserved cooking liquid or a splash more milk to reach desired creaminess. Fold in the chopped mint if using. Taste and adjust seasoning.
- 5
Serve
Transfer mushy peas to a serving dish and dot with an extra small pat of butter if desired. Serve hot as a side to fish and chips, pies, or roast meats.
