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Mushy peas are a classic comfort side dish with their creamy, tender texture and simple, satisfying flavor. Made with Marrowfat peas, a touch of butter, and optional fresh mint, this easy recipe gives you a taste of traditional British cuisine.
Serve it alongside fish and chips or as a cozy side to your favorite meal. These mushy peas are easy to make and packed with that nostalgic flavor.
Here is Why This Recipe Works
Minimal effort, maximum flavor: With just a few simple ingredients, you’ll have a side dish that’s both nostalgic and delicious.
Customize your mush: Whether you like them smooth or chunky, you control the texture—mash as much (or as little) as you want.
Make ahead friendly: Soak the peas overnight, and you’re halfway there. Perfect for when you want to plan ahead but not overdo it.
No fancy peas here: Marrowfat peas do all the work, but if you’re in a pinch, even frozen peas can step in for a quick fix!
The Ingredients
- Pantry: Dried Marrowfat peas, baking soda
- Dairy: Butter
- Produce: Fresh mint (optional)
- Pantry Seasonings: Salt, pepper
Variations
Minty Peas with Lemon Zest: Stir in a teaspoon of lemon zest along with the fresh mint.
Peas and Parmesan Mash: Mix in ¼ cup of grated Parmesan cheese for an extra rich, cheesy flavor.
Garlic and Herb Mushy Peas: Add a clove or two of minced garlic and a tablespoon of chopped fresh parsley for a garlicky variation.
Tips for Success
- Don’t skip the soaking step, it softens the peas and helps them cook evenly.
- After soaking, give the peas a good rinse to remove any leftover baking soda and prevent bitterness.
- For chunkier peas, use less liquid when mashing. If you prefer a smoother texture, add more of the reserved cooking liquid.
- If you’re using mint, add it at the very end to keep the flavor bright and fresh.
Storage
To store leftover mushy peas, place them in an airtight container and refrigerate for up to 3 days. When reheating, simply warm them on the stovetop over low heat, adding a splash of water or broth if they’ve thickened too much.
For freezing: Let the peas cool completely before transferring them to a freezer-safe container. Freeze for up to 3 months. To reheat, thaw them in the refrigerator overnight, then reheat gently on the stove, stirring in a bit of water to bring back the desired consistency.
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English Mashed Peas
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Ingredients
- 8 ounces dried Marrowfat peas
- 2 tablespoon baking soda, if not included in package of peas
- 2 tablespoons butter
- 2 tablespoons chopped fresh mint, optional
- Salt/pepper-to taste
Instructions
- Place the peas in a large bowl or pan, add the baking soda and cover with 2 cups of boiling water. Stir well to dissolve the baking soda and allow the peas to soak 12-hours or overnight.
- Drain the peas and rinse under cold water. Repeat for a second rinse.
- Place the rinsed peas in a saucepan and cover with cold water. Over medium-high heat bring the peas to a boil, then reduce the heat to low and simmer for 25-30 minutes until soft, tender and mushy. (See Note #2)
- Stir the peas or mash to desired texture, then stir in the butter and mint if using.
- Add salt and pepper to taste.
Notes
- If using frozen green peas we recommend selecting the larger, starchier peas and not the petit peas
- To control the consistency of the mushy peas, drain the cooked peas reserving the liquid. Stir or mash the peas adding enough of the reserved liquid to achieve the desired consistency.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
Mushy peas are made with dried marrowfat peas. Never seen butter added in though sounds good. Some people like a little sugar. We have them cooked until there is more mush than whole peas. Should be moist and pourable over your chips ideally. They will look a dull green. Famous for giving you gas 🙂
Thanks, Kim….I have made them with the dried peas also and they are good either way but I favor the pretty green ones….and no gas ?
I just returned from England where I had “mushy peas” in a pub. The best Ive ever had. They were bright green and had mint in them. Have no idea if there was butter..the texture of this sounds like a spot on replica of those peas! I fel in love with mushy peas when I lived in England many years ago. I cant wait to try your recipe!
Woohoo! I hope you had a lovely trip to England, Linda! Based on your description of the mushy peas I think you will like these also. I would love to hear the verdict! 🙂
Lovely post, sorry to say that your pretty bright, buttery mushy peas are not the biz. You don’t put butter in them and they are a greyish collour and a bit more watery and bleaker. You have made . lovely side dish, but it’s not “mushy peas”. I’m sure it tasted great though. You’ll need to fly over here and try them for yourself… xxx
Thanks for the comment, we would love to come your way sometime.
I’ve had mushy peas (in England Where else? 🙂 but never made them. Never even thought to make them, to be honest. But now I gotta hunt down the proper peas and make these. Fun, fun post — thanks.
Thanks, John, Go for it and have fun! ?
Simple at its finest! I love mine with lots of garlic butter :-))
Hi, Angie…Garlic butter sounds super-delish, I will try it next time. Thanks for the tip!
I’ve never heard of these peas. Your son could tell the difference but which type of pea did he like the flavor of the best?
Hi, Vicki…he chose the mushy peas made from the Marrowfat dried peas (that I used in this recipe) tasted like what he had with his fish and chips in London. The flavor and texture was better than the frozen peas. Thanks for your questions ?