English Mashed Peas
Mushy peas are the perfect accompaniment for fish and chips! This classic British dish is made from dried marrowfat peas.
Servings: 6 servings
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
Serving: 1/2 Cup | Calories: 66kcal | Carbohydrates: 6g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Cholesterol: 10mg | Sodium: 1290mg | Fiber: 2g | Sugar: 2g
