New recipes

Mashed mushy peas recipe

Mashed mushy peas recipe

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

  • Recipes
  • Dish type
  • Side dish
  • Vegetable side dishes

I like to make a chunkier version of mushy peas. Use fresh or frozen peas and serve with pan-fried fish fillets or a beefy pie.

County Antrim, Northern Ireland, UK

23 people made this

IngredientsServes: 2

  • 1 tablespoon olive oil
  • 2 or 3 spring onions, finely chopped (green part only)
  • 300g fresh or frozen garden peas
  • 60g butter
  • Salt and pepper, to taste

MethodPrep:2min ›Cook:6min ›Ready in:8min

  1. Heat the oil over medium heat; add the chopped spring onions and cook until they soften, 1 or 2 minutes. Add the peas and cook for another 2-3 minutes.
  2. Take them off the heat, add the butter and season with salt and pepper. Mash them roughly with a fork, then serve.

Recently viewed

Reviews & ratingsAverage global rating:(0)

Reviews in English (0)

Mashed Peas

Mashed peas are one of the simplest side dishes which are super easy to make! Using frozen peas and mint, these are sure to be the best ever Irish mushy peas! Chicken recipes always needs winning side dishes to go with them. From Chicken Thighs to Chicken Wings simple sides like our Skin on Roast Potatoes and our Horseradish Mashed Potatoes bring the veggies to our plates!

Mushy Peas, Smashed Peas, Mashed Peas, no matter what we call them, this bright green veggie packed dish is absolutely delicious!!

Mashed peas on top of a meat pie is like a dream come true!

Peas are so easy and versatile to work with. Frozen peas make it that much easier. We use vegetable stock when cooking our peas as it helps to pack flavour into our dish.

Recipe Summary

  • 2 pounds medium russet and/or Yukon gold potatoes
  • 1 tablespoon coarse salt, plus more for seasoning
  • 5 tablespoons unsalted butter
  • 1 1/2 pounds garden peas, shelled (1 1/2 cups)
  • 1 cup milk
  • Freshly ground pepper

Peel and cut potatoes crosswise into 1 1/2-inch-thick slices. Place slices in a medium saucepan, and cover with cold water. Bring to a boil over medium heat add 1 tablespoon salt. Reduce to a low simmer, and cook until potatoes are tender when pierced with a knife, about 15 minutes. Transfer to a colander let drain.

Meanwhile, melt 1 tablespoon butter in a small saute pan over medium-low heat. Add peas, and cook until they are tender and bright green, 4 to 5 minutes. Transfer to the jar of a blender, and add milk blend until mixture is smooth and combined.

While still hot, pass potatoes through a ricer or food mill into a large heat-proof bowl. Stir with a wooden spoon until they are smooth, about 1 minute. Using a whisk, incorporate remaining 4 tablespoons butter. Whisking constantly, add pureed pea mixture, and season with salt and pepper. Serve immediately, or keep warm over a pan of simmering water.

8 Insanely Tasty Ways to Lose Weight with Mashed Peas

Stop thinking of green peas as some boring, mushy vegetable that you had to eat as a kid, and start thinking of them as your new secret to weight loss. These little green veggies are like mini slimming pills: They're filled with fiber, phytonutrients, and this great calorie-free carb known as resistant starch, which your body can't digest but which gives them a starchy taste that makes them perfect for beefing up traditional carb-bomb dishes. Here, we scoured the blogosphere to find recipes that used mashed peas to boost your resistant-starch intake while lowering calorie and carb count.

Pea, Mint, and Feta Fritters

Recipe from: Gourmande In The Kitchen
Consider these grown-up potato pancakes, but without all the starchy potatoes. Instead, this crafty blogger uses resistant-starch peas, so you can watch (or savor) as the calories melt away. Little bits of feta and mint up the flavor factor, while a cooling yogurt sauce makes for way better dipping than sugary ketchup or sour cream.

Pea and Mint Pesto

Recipe from: Oh My Veggies
Peas and mint go together like peanut butter and jelly. Mashing them into a tasty paste to spread on homemade (gluten-free) flatbread makes better sense than some rich fattening cheese sauce. With a sprinkle of toasted pine nuts and Parmesan, you're off to a delicious, veggie-filled snack.

Smashed Peas on Toast
Recipe from:
Ramblin' Rose
We know what you're thinking: Peas? On toast?! But stop freaking out for a second and try it. It just might become your new go-to toast spread. And it definitely beats butter, Nutella, or sugary jelly, that's for sure.

Pea Hummus
Recipe from: The Kitchy Kitchen
We know, hummus is already pretty healthy. So what could peas possibly add to the mix? Lots of fun flavor with some no-cal resistant starch, that's what. Mix sweet peas into a typical hummus blend and you've got a sweet and salty mix everyone loves.

Fat-Free Green Pea Dip
Recipe from: The Vegan Mother Hubbard
Dip is a summertime staple (what else are you going to bring to potlucks?), but most recipes call for lots of cream or lots of cheese&ndashnot exactly healthy. This recipe cuts out the dairy so you can dip your veggies in&hellipmore veggies.

Vegan Green Pea Cookies

Recipe from: Kiipfit
Yep, you can even put peas into cookies. With their slight sweetness and creamy texture, they fit right in on the dessert table while adding a pop of resistant starch and fiber to keep you feeling full longer.

Sweet Potato Wedges with Mint Mushy Peas

Recipe from: The Green Goddess Life
Don't let the word "mushy" send you running. This British staple is actually super tasty and doubles as another better-for-you dip. You don't have to serve sweet potato wedges with it, but why wouldn't you?

Barley Risotto with Peas and Parmesan

Recipe from: The Little Things
Most pasta isn't known for being healthy, but when you swap out regular rice for protein- and fiber-rich barley and then top it with a mashed pea sauce instead of the usual cream, you've got a pasta dish that your waistline will love.

Fresh Mint and Spring Peas Ice Cream

The combination of mint, peas, sugar, honey, eggs, and cream may sound like a nonstarter, but think about it: all of the main ingredients are there. Sweet, milk, creamy, and fresh — all the elements work well together. For full effect, serve after a spicy meal you’ll appreciate the subtle flavors after giving your palate a workout.

17 / 21

Ingredients for Mushy Peas:

Here you’ll find a quick list of what you’ll need for this recipe. Check out the printable recipe at the bottom of this post for US and Metric equivalent versions of the recipe. There you can choose the measurement system that works best for you.

  • fresh English peas
  • salted butter
  • heavy whipping cream
  • salt
  • pepper

I find fresh English peas at my local Sam’s Club. They turn out great. It is important to use a large pea. If you can’t find fresh in your area, try a packet of frozen peas, but avoid the petite frozen peas. They are just too small and when mashed there are too many skins and not enough soft pea filling to recreate the appropriate texture.

1. Heat extra virgin olive oil, butter and sea salt together over a low heat in a frying pan. Add eschalot, anchovies and chilli flakes and gently cook until softened (about 2-3 minutes). Add peas, stir through, then add stock and pepper and bring to a simmer. Cook until very well done, about 20 minutes.

2. Remove from heat and allow to cool. Crush the peas randomly with a fork, making sure there are mashed peas and whole peas.

3. For the potatoes, place whole potatoes in boiling salted water and gently boil until tender (about 15-20 minutes), drain and lightly crush. Toss in a large bowl with combined olive oil, lemon juice, mint, salt and pepper.

4. Serve peas and potatoes at room temperature, or heat them up if you wish.

Bangers & Mash with Onion Gravy and Mushy Peas

Having lived in London a few years back, I became accustomed to delicious pints of beer, spelling words with an extra u, trying to learn the metric system and eating British food. One of the only local dishes that I did enjoy were bangers and mash.

I cooked most of the time I lived there and never tried to make the dish. I did however try last January. While it was good, I know that I can do better. I made a red wine gravy, while this recipe uses chicken stock, a touch of white wine and bacon. Anything and everything (well, almost everything) is better with bacon. This time I did make a quick mushy peas, though they aren’t that ‘mushed.’

Here is my rendition of bangers and mash using pork “banger sausages” from Whole Foods.

Serves 2 – two sausages per person. Can be doubled for more people
Printable Recipe

4 english style pork sausages (beef, chicken or turkey sausages would work too)
1 12 oz bottle of beer, preferably an Ale
1/4 cup chicken or beef stock
1/4 cup white wine
1 tablespoon flour
2 slices of bacon, diced
1 yellow onion, halved and then sliced
2 cloves garlic, minced
1/4 teaspoon dry sage or 1 tablespoon fresh sage, finely chopped
ground black pepper
kosher salt
1 pound potatoes, I used russet, cut into cubes
1 tablespoon butter
2 tablespoons milk

Preheat oven to 300 degrees. In a roasting pan, at least 2 inches deep, pour in 12 ounces of beer. Add onions and garlic. Place sausages on top of onions.

Cook sausages for about 20 minutes and then rotate. Cook an additional 10-15 minutes, or until sausages are cooked through. Remove from roasting pan and set aside. Pour out beer and set aside. Put onions into a small stock pot over low heat to continue caramelizing them.

Meanwhile, heat a small skillet over medium heat. When hot, add bacon and cook for about 10-12 minutes, or until bacon is crispy. During the cooking process, add the sausages to the pan and cook in the bacon fat for about 2-3 minutes. Cover sausages with foil to stay warm.

Once bacon is cooked, add to the pot with onions. Pour in stock, white wine, beer, sage and flour. Stir to mix and then bring to a boil. Let boil for a minute and then reduce heat to a low simmer. Cook until stock has reduced by half, about 10-12 minutes. Season to taste with salt and pepper.

While the bacon is cooking, boil enough water in a small pot to cover potatoes. Add a little salt to the water and boil the potatoes until tender, about 10 minutes. When done, drain and mash with a fork or use a potato ricer. Add 1 tablespoon butter and 2 tablespoons milk. Mix and season to taste with salt and pepper.

Serve bangers on mashed potatoes and top with onion gravy. Recipe for mushy peas follows.

1 cup frozen peas, defrosted
1 tablespoons butter
1 teaspoon olive oil
2 green onions, finely diced

Heat olive oil in small pan over medium heat. Add peas and green onions. Cook about 5 minutes. Remove from pan and mash with a fork. Add butter, mix and serve. Enjoy!!

Laurenne Hopkins ♥

I first tried Nando’s macho peas a few weeks ago and I was absolutely bowled away. I am not normally a big fan of peas (is anyone really a big fan of peas?!) but they were so so tasty flavoured with parsley, mint and chilli that they were my favourite part of the whole meal.

Being the food obsessive that I am, one teeny bowl was no where near enough to satisfy me, so I set out to recreate the recipe at home as soon as I could.

I used fresh mint and parsley but I’m sure dried would substitute OK if fresh wasn’t available. I also used frozen red chilli (because I never use enough chilli to warrant buying fresh ones, and I hate getting burny fingers chopping it!) and just defrosted the frozen chilli for a second in the butter.

We served ours Nando’s stylee with seasoned fried tofu, sweet potato mash, spicy rice and oodles of Peri Peri sauce! I’m really pleased to be able to get my fix of these from home now, and I hope you like them too,

Recipe for Pork Faggots and Peas with Mashed Potatoes

Faggots and peas was the meatball dinner that I grew up with in the British Midlands, this recipe is a dear old favourite that I love!


For the Mash:

For the Meatballs:

  • 400 g Pork Belly
  • 150 g Pork Shoulder
  • 400 g Pork Liver, Swap out for 200g liver and 200g of heart if you like
  • 250 g Onion
  • 2 Cloves Garlic
  • 1 Tbsb Oil
  • 1 Tsp Dried Thyme
  • 1 Tsp Dried Sage
  • 1 Tsp Celery Salt
  • 1/2 Nutmeg Grated
  • 150 g Breadcrumbs
  • 3 Tbsp Flour

For the Gravy:

  • 1 Tbsp Cooking Oil
  • 50 g Butter
  • 100 g Onion
  • 2 Tbsp Flour
  • 500 ml Beef Stock
  • 1 Tbsp Tomato Puree
  • 2 Tbsp Worcestershire Sauce


For the Faggots (Time: 125 minutes):

  1. Finely dice the onion and garlic for the meatballs
  2. Heat the oil in a pan and fry off the onion, garlic, sage and thyme and fry on a low-medium heat for 10 minutes to soften but not colour.
  3. Get your butcher to grind the meat and offal for you or do it yourself and mix it together with all of the ingredients apart from the flour and form into 100g balls.
  4. Heat your oven to 200°C or 400°F with a heavy based skillet or frying pan.
  5. Roll the faggots in the flour.
  6. Add 1 Tbsp of oil to the pan and add meatballs and cook for 25 minutes turning 2 or 3 times.
  7. Now make the gravy, heat a pan over a medium high heat and add the oil and butter.
  8. Slice the onion into 5mm half moons and cook for 10 minutes.
  9. Sprinkle over the flour and stir and cook for 2-3 minutes.
  10. Pour in the beef stock, Worcestershire sauce and the tomato puree stirring all the while.
  11. Reduce the heat to low and cook for 10 minutes.
  12. Taste your gravy and add salt and pepper as required, now pour over your faggots and cover the pan with tin foil.
  13. Reduce the heat to 160°C or 320°F and cook for an hour and a half.

For the Mash and Peas (Time: 40 minutes):

  1. Peel the potatoes and cut into evenly sized pieces and boil in salted water until cooked.
  2. When the potatoes are almost cooked heat the cream.
  3. Either mash the potatoes or put them through a potato ricer and then stir in the butter and warmed cream.
  4. Finally, boil some peas and serve.


This serves 4, they freeze really well like any other meatball. I usually freeze with some of the gravy and then defrost before reheating in the oven in a foil 'container'.

Nutrition Information:


Serving Size:

Did you make this recipe?

If you made this recipe, I'd love to see what you did and what I can do better, share a picture with me on Instagram and tag me @krumplibrian and tell me how it went!

Saturday 20th of March 2021

Coming from Welsh parents and living just outside Brum, these were a staple in our home. I had forgotten all about them but are just making them from your recipe, doubling up to have some for the freezer. Thank you for this, happy days. Incidentally, these match perfectly with a bold bottle of red and a log fire!

Sunday 21st of March 2021

Friday 5th of February 2021

Grew up in Faggot Wiltshire Calne the home of Harris bacon factory. and Swindon just up the road, Swine town as known of old. the old recipe used to include melts as well. all folks kept pigs in Wilts. we even had a van go around on a Friday night selling Faggots and peas. bring out your dishes etc. that was just after the war the late 40s. just a bit of history. off now to make my monthly batch.

Saturday 2nd of January 2021

OMG we live in Australia & to cook these was like being back home in the UK, fab recipe thank you

Monday 4th of January 2021

Haha, so glad you like them. They do that to me every time I cook them too, they were my New Years Day treat this year :D

Thursday 12th of November 2020

Absolutely lovely, thanks for posting this recipe!

Friday 13th of November 2020

You are welcome Dawn, one of the recipes that I am most proud of :)

Saturday 24th of October 2020

Best F-word recipe I've tried so far. Really top notch..

Saturday 31st of October 2020

lol, I'm cool with you using the word in this context, but thank you very much I love this recipe and it is on my "must make a video" list real soon :D

Hi, my name is Brian and I'm here to prove that ALL cooking is simple! You will get no gimmicks, no trends, no dietary advice and no life advice here, just great food designed for two, the occasional story or two and a spattering of sarcasm!


  1. Perdix

    You are not right. We will discuss.

  2. Blar

    It's a shame I can't speak now - very busy. But osvobozhus - necessarily write what I think.

Write a message