Mashed Peas Recipes

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EASY TRADITIONAL BRITISH MUSHY PEAS



Easy Traditional British Mushy Peas image

Try this easy, traditional mushy peas recipe for making this classic accompaniment for fish and chips. It tastes good and is inexpensive to make.

Provided by Elaine Lemm

Categories     Side Dish

Time 12h40m

Number Of Ingredients 8

8 ounces/225 grams dried marrowfat peas (available in British supermarkets, specialty stores, and online)
2 cups boiling water
2 tablespoons baking soda
Salt (to taste)
Pepper (to taste)
Optional: 1 to 1 1/2 teaspoons sugar or to taste
Optional: 2 to 4 tablespoons heavy cream or milk
Optional: 1 to 2 tablespoons butter or to taste

Steps:

  • Gather the ingredients.
  • Place the peas in a large bowl or stockpot; they need plenty of room to expand. Add the baking soda and cover with 2 cups of boiling water. Stir until the baking soda dissolves.
  • Let the peas soak for a minimum of 12 hours.
  • Drain and rinse the peas well in a colander, then transfer them to a large pot.
  • Cover the peas with cold water (about 2 cups) and bring them to a boil.
  • Lower the heat and simmer the peas uncovered for approximately 30 minutes or until they soften and turn mushy.
  • Season the peas with salt and pepper to taste. Add the optional sugar if you prefer them slightly sweeter, heavy cream or milk to give them a fluffier texture, or butter for flavor. You can also smash them with a fork for a smoother texture, or run them through the food processor if you prefer a puree.
  • Serve the mushy peas hot with fish and chips or a tasty meat pie. Enjoy.

Nutrition Facts : Calories 45 kcal, Carbohydrate 7 g, Cholesterol 2 mg, Fiber 3 g, Protein 3 g, SaturatedFat 0 g, Sodium 674 mg, Sugar 1 g, Fat 1 g, ServingSize 12 servings, UnsaturatedFat 0 g

MUSHY PEAS I



Mushy Peas I image

Mushy Peas are a great side dish with fried cod or salmon. Note: You can add more liquid (water or cream) depending how mushy you want your peas. Use low fat milk if you're calorie-conscious.

Provided by Stella

Categories     Side Dish     Vegetables     Green Peas

Time 15m

Yield 4

Number Of Ingredients 5

1 (10 ounce) package frozen green peas
¼ cup heavy cream
1 tablespoon butter
½ teaspoon salt
½ teaspoon freshly ground black pepper

Steps:

  • 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 to peas, and process until blended, but still thick with small pieces of peas. Adjust seasonings to taste, and serve immediately.

Nutrition Facts : Calories 132.1 calories, Carbohydrate 10.3 g, Cholesterol 28 mg, Fat 8.7 g, Fiber 3.1 g, Protein 4.1 g, SaturatedFat 5.3 g, Sodium 396.4 mg, Sugar 3.8 g

MASHED PEAS



Mashed Peas image

Make and share this Mashed Peas recipe from Food.com.

Provided by Sandra Hyde

Categories     Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 6

3 cups chicken stock
3 lbs green peas, shelled
1 large onion, finely chopped
2 tablespoons brown sugar
3/8 teaspoon salt
3/8 teaspoon saffron

Steps:

  • Bring chicken stock to a boil.
  • Add all other ingredients.
  • Cover and cook over a medium heat for 12-15 minutes or until the peas are soft.
  • Mash pea mixture or puree them in a blender.
  • Return the puree to a pot and simmer to rewarm.
  • Serve in soup bowls.
  • Garnish with a sprig of parsley or a twist of black pepper is desired.

Nutrition Facts : Calories 255.6, Fat 2.4, SaturatedFat 0.6, Cholesterol 3.6, Sodium 332.9, Carbohydrate 44.2, Fiber 12, Sugar 20.3, Protein 15.6

MASHED GREEN PEAS



Mashed Green Peas image

These peas are comforting and homey on cold nights.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 15m

Number Of Ingredients 4

2 packages (10 ounces each) frozen peas
1/2 teaspoon salt
2 tablespoons butter
2 tablespoons milk

Steps:

  • In a medium saucepan, bring frozen peas, 1/4 cup water, and salt to a boil; reduce heat, and simmer, covered, over low heat until peas are tender and the liquid has evaporated, about 5 to 7 minutes. Remove from heat.
  • Transfer 1 1/2 cups cooked peas to a food processor, and add butter and milk. Puree until smooth. Fold pureed mixture into the remaining cooked peas, and serve.

Nutrition Facts : Calories 165 g, Fat 7 g, Protein 8 g

SMASHED BUTTERY PEAS



Smashed Buttery Peas image

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Cook 1 pound frozen peas with 4 tablespoons each butter and water and 1/2 teaspoon salt in a saucepan over medium heat until soft, 12 to 15 minutes. Uncover and smash with a potato masher to make a chunky puree. Stir in 1/2 teaspoon each lemon zest and pepper. Season with salt and thin with 2 to 3 tablespoons water.

TRADITIONAL BRITISH MUSHY PEAS



Traditional British Mushy Peas image

Mushy peas are the traditional accompaniment to authentic British fish and chips. In the UK they would be traditionally made using marrowfat peas, but this version uses much more readily available dried split green peas.

Provided by Food Network

Categories     side-dish

Time 8h45m

Yield 6 servings

Number Of Ingredients 5

2 cups dried split green peas
1 tablespoon baking soda
Salt
2 tablespoons unsalted butter, at room temperature
Fish and chips, for serving

Steps:

  • Put the split green peas in a large pot with the baking soda and enough water to cover the peas four times over. Cover and allow to rehydrate in the fridge overnight.
  • Drain the peas in a colander and rinse with cold water to remove any lingering baking soda.
  • Return the peas to the pan and cover with cold water by 1/2-inch. Add some salt, bring to a boil and then reduce the heat to a simmer. During the simmering, discard any pea foam that forms on top using a slotted spoon. The peas are done cooking once they just lose their bite, 30 to 40 minutes. Overcooking results in soup, which isn't what we're going for.
  • Remove from the heat, add the butter and stir to fully incorporate. Taste and add more salt if required.
  • Serve immediately with fish and chips, or cool and store for up to 3 days.

MASHED PEAS



Mashed Peas image

A quick, easier, healthier, and sweeter alternative to mashed potatoes. I first ate these at an Irish restaurant in Singapore and fell in love!

Provided by Ella

Categories     Side Dish     Vegetables     Green Peas

Time 25m

Yield 6

Number Of Ingredients 7

2 tablespoons olive oil
1 (16 ounce) package frozen peas
1 bunch fresh mint leaves
1 bunch green onions, chopped
2 tablespoons butter
2 tablespoons brown sugar
salt and pepper to taste

Steps:

  • Heat the olive oil in a skillet, and cook and stir the frozen peas, mint leaves, and green onions until the peas are hot and tender but still bright green, 7 to 10 minutes. Pour the peas into a bowl, and mash until the peas are thoroughly crushed but still slightly chunky. Stir in the butter, brown sugar, and salt and pepper, and mix until the sugar has dissolved. Serve warm or cold.

Nutrition Facts : Calories 163.6 calories, Carbohydrate 18 g, Cholesterol 10.2 mg, Fat 8.8 g, Fiber 4.1 g, Protein 4.9 g, SaturatedFat 3.1 g, Sodium 118.4 mg, Sugar 9.3 g

SMASHED MINTED PEAS



Smashed minted peas image

Enjoy a fresher, seasonal version of mushy peas. If you prefer them very soft, you can purée them. They make an ideal side dish to homemade fish and chips

Provided by Barney Desmazery

Categories     Side dish

Time 30m

Number Of Ingredients 5

25g butter
1 shallot, peeled and roughly chopped
200ml vegetable or chicken stock
400g frozen peas
small handful of mint leaves, chopped

Steps:

  • Melt the butter in a small saucepan over a medium heat and sizzle the shallot for 5 mins until soft. Add the stock and peas, and bring to a simmer. Cook gently for 10 mins until the peas are soft.
  • Roughly mash the pea mixture with a potato masher, or, if you prefer a smoother texture, purée with a hand blender. (It's best to leave some of the peas whole or roughly crushed for texture.) Season to taste and stir through the mint leaves just before serving.

Nutrition Facts : Calories 134 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 6 grams sugar, Fiber 6 grams fiber, Protein 7 grams protein, Sodium 0.4 milligram of sodium

MASHED POTATOES AND PEAS



Mashed Potatoes and Peas image

Cooked, pureed peas give these mashed potatoes their unique color and a hint of sweetness.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 6

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

Steps:

  • 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.

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