Name: Herby Mushy Peas
Prep time: 5 min
Cook time: 6 min
Total time: 11 min
Yield: 4
Ingredients: For the Herby Mushy Peas; 2 cups fresh or frozen peas; 2 scallions, finely sliced; 2 tablespoons unsalted Irish butter, room temp; 1 tablespoon finely chopped fresh parsley; 1 tablespoon finely chopped chives; 1 tablespoon cream; A pinch each of sugar and salt; 1 tablespoon finely chopped fresh mint; Freshly cracked black pepper

Sides

Herby Mushy Peas

Author: Mary DiSomma

You might not know this about me, but I have some Irish roots that I’m really proud of! I’ve been to Ireland a few times and I am absolutely in love with Irish Niesen China dishes. In fact, some ofthe beautiful designs in my kitchen collectionare inspired by the traditional patterns I’ve come across while traveling. Food and heritage go hand in hand for me, and this dish is no exception. This British recipe is also well-loved in Ireland—it takes about five minutes and just a handful of ingredients. If you’ve ever wondered how to make mushy peas from scratch, you’re in the right place!

I’ll start off by saying this isn’t just any mashed peas recipe. Don’t be put off by the name if you’ve never heard of them before. This recipe makes a creamy, vibrant, and flavorful dish that I’ll teach you how to pair with other dishes for a memorable meal any night of the week. Whether you call them English mushy peas, Irish mushy peas, or even British mashed peas, they’re simple comfort food done right.

Herby Mushy Peas

These creamy, herby mushy peas—inspired by traditional British mushy peas—are brightened with mint and enriched with Irish butter. They’re the perfect side for fish and chips or bangers and mash!

Yield: 4
Prep Time: 5 minutes 5 min
Cook Time: 6 minutes 6 min
Total Time: 11 minutes 11 min

Ingredients

For the Herby Mushy Peas

2 cups fresh or frozen peas
2 scallions, finely sliced
2 tablespoons unsalted Irish butter, room temp
1 tablespoon finely chopped fresh parsley
1 tablespoon finely chopped chives
1 tablespoon cream
A pinch each of sugar and salt

For the Garnish

1 tablespoon finely chopped fresh mint
Freshly cracked black pepper

Instructions

Bring 1 cup of water to a boil in a medium pan. Add the peas and cook until tender but still bright green (about 5 minutes for fresh or 3 minutes for frozen).
About a minute before the end of cooking, throw in the scallions. Drain, reserving a splash of your cooking water.
Stir in the butter, then mash the peas lightly, leaving some texture. Add a small splash of the reserved cooking water if needed to loosen up the mixture.
Fold in the parsley, chives, cream, sugar, and salt. Serve up your finished mushy peas in a nice serving bowl with a sprinkle of mint and some fresh cracked pepper.

View Mary's Tips

Ingredient Tips

British mushy peas are a beloved staple across Ireland and England. You’ll find them alongside fish and chips at the local pub or served up alongside bangers and mash on a cozy supper plate. Traditional British mushy peas recipes can be a little bit heavy, so I like to brighten mine up with some fresh herbs. Don’t get me wrong, though—I’m not gonna skimp on the Irish butter!

Irish Whiskey Bangers and Mash➝

Traditional English mashed peas are a popular side dish. A lot of times, they will still have large pieces or even whole peas incorporated. But mushy peas, British and Irish-style, are intentionally cooked until they’re very tender. After that, you mash them well to create a thick, textured, purée-like consistency.

The most authentic recipes, popular in pubs that serve food (AKA chip shops), call for marrowfat peas. The creamy consistency of chip shop-style mushy peas is thanks to the marrowfat peas, which break down beautifully. For this version, you can use whatever fresh or frozen peas you like. The results will still be amazing, whatever peas you choose!

They are so good! Buttery, slightly sweet, and in this case, bright and herbaceous. The mint is refreshing. Scallions add a little sharpness. The Irish butter gives the whole flavor profile a creamy undertone. Yum!

Irish butter is typically made with milk from grass-fed cows, which gives it a deep, yellow color and a rich, creamy flavor. Irish butter tends to have higher butterfat content than most of the butter on this side of the pond. That means it melts beautifully, tastes delicious, and gives these Irish mashed peas a silky smooth texture.

Some common brands of Irish butter in the United States are Kerrygold, Truly Grass Fed, and Dubliner. All three of these are widely available and worth keeping on hand—and not just for mushy peas! They’re also great for baking, spreading generously on toast, and finishing sauces.

Preparation + Preservation Tips

These mushy peas really shine with other British recipes like fish and chips, bangers and mash, roast chicken, grilled sausages, or a simple pan-seared steak. They’re also lovely spooned onto toast with a soft-boiled egg. I’m getting hungry just thinking about all the possibilities!

Mary’s Easy British Fish and Chips with Tips for Crunchy Chips➝

Mary’s Limoncello Roast Chicken Recipe with Fennel➝

Extra Tips

Mushy peas British-style should be soft, thick, and—you guessed it—mushy! Usually they come out pretty hearty. When I make them at home, I like my mushy peas with mint, parsley, chives, and scallions. The herbs give these mushy green peas an overtone of brightness that so they feel fresh rather than heavy. Add in some creamy Irish butter, and the result is a yummy side dish that tastes both comforting and elevated.

If you’re hungry for more after the serving suggestions above, give these yummy recipes a try. They’ll all go great with your mushy peas!

Cloverleaf Rolls Recipe with Easy Pumpkin Spiced Honey Butter➝

Easy Carrot Feta Galette➝

Easy Shepherd’s Pie Twice-Baked Potato➝

Five-Spice Pork Scotch Egg with Chili Crisp➝