Mushy Peas



These are a strange one, really – we begin life being fed mushy peas from a jar, then as we age they become those strange things eaten by adults…then we rediscover them in later life and all is complete.  How delightfully cyclical!  In any case, Mushy peas are almost effortless to make and such a great side dish!


  • Peas (anything but tinned)
  • Butter
  • Cream
  • Seasoning


  1. Cook the peas until suitably soft – maybe around 10 minutes from frozen.
  2. Transfer to some kind of blender – add a knob of butter and splash of cream (to help them catch on the blades) and pulse on and off until smooth.
  3. Heat again in the saucepan so they’re piping before serving.  If the peas have become too runny for your liking, cook for longer until they’ve reduced.

Serving and Storage

To make this side a little prettier, decorate with some mint leaves.

These will keep in the fridge for a few days or in the freezer for several months.

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