A tasty delicacy is blondie brownies with crunchy peanut butter. Enjoy with a chilled glass of almond milk with vanilla.
| Prep Time: | 5 mins |
| Cook Time: | 10 mins |
| Total Time: | 15 mins |
| Servings: | 4 |
Ingredients
- 1 (10 ounce) package frozen green peas
- ¼ cup heavy cream
- 1 tablespoon butter
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
Instructions
- Bring a shallow pot of lightly salted water to a boil over medium-high heat. Add frozen peas, and cook for 3 minutes, or until tender.
- Drain peas, and transfer to a blender or large food processor. Add cream, butter, salt
- and pepper, and process until blended, but still thick with small pieces of peas.
- Adjust seasonings to taste, and serve immediately.
Nutrition Facts
| Calories | 132 kcal |
| Carbohydrate | 10 g |
| Cholesterol | 28 mg |
| Dietary Fiber | 3 g |
| Protein | 4 g |
| Saturated Fat | 5 g |
| Sodium | 396 mg |
| Sugars | 4 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
Absolutely NOT mushy peas, which are dried marrowfat peas, soaked overnight then cooked in clean water. As a northern English girl, believe me, I know my mushy peas!
So easy and absolutely delicious! Closest I’ve had to the ones I had in England!
If you’re looking for a recipe for mashed frozen green peas, you’ve found it. If you’re looking for British mushy peas, this isn’t even close. Frozen, or even freshly shelled, peas have a completely different texture and flavor from dried peas (traditionally marrowfat peas in England, but regular American split peas are fine), which are more bean-like. So, I give no stars because it’s not the dish that it claims to be.
This is about the closest recipe I can find to authentic UK mushy peas, Very simple to make and very tasty too:)
The best mushy peas ever! So easy to make! If you don’t have time to soak the marrow fat peas I suggest you use those recipe I had mine with a meat pie ohhhh glorious
Tasted a little bland. I added some fresh mint leaves and some chilli powder. This definitely elevated the dish. Thank you!
6.22.20 … https://www.allrecipes.com/recipe/50281/mushy-peas-i/ … I like creamed peas. I do. This is mushy creamed peas, adding more cream. If you’re a “texture” person, maybe this would get you to eat peas – or your kids to eat peas. If you have a mini-chopper that fits in the dishwasher, it’s worth it. ‘Kind of pretty in a weird sort of way.
This is NOT how you make mushy peas!! The correct British method is to dissolve bicarb in boiling water, pour over DRIED peas and soak over-night. The following day, drain the peas, place in fresh water to cover the peas, bring to boil then simmer until they turn mushy. Mushy peas have a distinct flavor and any other recipe or method will not produce the distinct flavor!
So simple. So delish. Just like the mushy peas I had at the Cross Guns Pub in Bradford on Avon, UK.
We fell in love with mushy peas while in England. This may not be 100% authentic as some feedback states but it is 100% DELICIOUS!! We loved it so much we bought more peas the next day so we could make it again.
I made fish and chips one night and thought”hey, maybe I can make mushy peas like I had in Ireland.” I was really hoping this would work, but it wasn’t great. I think it needs to be made with dried split peas. Yes, it is mushy and tastes like peas, so wasn’t terrible. But if you’re looking for British/Irish mushy peas, this isn’t it.
EASY FAST DIFFERENT. Its hard to make different because it is just mashed peas. But it’s different, it’s fun. I saw Anthony Bourdain have this in Britian so I looked them up. They said try a spoonful without, then drizzle a tiny bit of vinegar over it and try again. Very good with the vinegar. I did not see a recipe that mentioned it so I choose to use Malt vinegar. That is what makes it different. Try it. I just used my immulsion mixer, and did not mash totally.
These may or may not be the best peas ever as a reviewer said, but the are most definitely NOT ‘Mushy Peas’.
Neither myself or my husband are huge pea fans, so I made this recipe with a plan “B” side dish in mind. It came out so well- there was nothing left of it. I did make a few small changes. I added 2 T. of butter and replaced the heavy cream with sour cream since that’s what I had on hand. Thank you for a quick and easy veggie side dish.
Very good and still had much of the pea flavor
Delicious and I don’t even like peas! I will be making this again! Thanks for the recipe it’s a keeper
Good, true recipe. I use sour cream instead of heavy cream as per Nigela’s advice. I sometimes put in a little mint.
Not bad, but I much prefer my peas unmushy.
Very good! I used this recipe to make my own version of Harry’s Tiger Pies. I followed the recipe & added in a bit of sugar.
great recipe for when you can’t find the traditional peas used in mushy peas. Taste great!
As an expat Brit, craving mushy peas, I enjoyed this recipe. Thank you! It did lack something, though. I can remember my grandma boiling up a pot of dried peas, and they were delicious. I guess frozen peas weren’t an option in her day. I’ll see if I can get a recipe from one of my elderly relatives still in the UK, and post it. Now if anyone out there can tell me how to replicate Fray Bentos Steak and Kidney pies… 🙂