10-minute Minted Mushy Peas

In Great Britain, fish and chips without mushy peas feels like something’s missing. They’re not just a side tucked on the plate, they’re part of the whole experience, adding that soft, buttery contrast to the crisp batter and hot chips. Even traveling through Norway and Denmark, it was the same story, mushy peas right there alongside, proving this pairing has serious staying power beyond the UK.

The classic version uses marrowfat peas for that thick, scoopable texture you see at traditional spots, but I usually reach for sweet peas instead. They keep things a bit brighter in colour and flavour, and the texture stays a little less heavy and pasty, while still giving you that familiar feel on the plate.

Star Ingredients

• Frozen Peas – I use frozen sweet peas because I prefer the brighter color and texture. Also, because there is no need for an overnight soaking followed by 30 minutes of boiling to soften, as is necessary with marrowfat peas, but marrowfat peas are the traditional British choice.
• Mint – Be sure to use fresh mint, plucking the leaves from the stems and finely mincing them. The finer the better so that the mint can blend in smoothly with the pea mush.
• Butter, Salt and Pepper – Because what says British more than seasoning veggies with butter, salt and pepper!

Step-By-Step Made Simple

Add the peas and water to a small pot and bring them to a boil. Boil for about 5-6 minutes or until they are a little softer than you would normally serve peas as a side dish. They need to be soft so you can mush them up well.

When the peas are done cooking, strain them and add them to a large bowl along with the butter, salt and pepper. Use a large bowl because this way you have enough room to really mash them up well with a masher.

The texture will be creamy, but the shells of the peas won’t mash like the insides and will remain for texture.

Once they are mashed, add the mint and stir it in. I find that the masher does an OK job of mashing the peas to start, but I still need to go back and use the back of the spoon to mush the peas that escaped through the masher holes and never got crushed.

Do you want your Mushy Peas Creamier?

No problem! Instead of mashing the peas in a bowl, add them to a blender and blend until smooth. If the peas are still too coarse, add a little cream or some of the water from the boiled peas, a tablespoon at a time, to get the texture you desire.

Serving suggestions

While fish and chips is the most common main that you will find mushy peas served as a side with they will also go well with:

• Baked or boiled ham
• Roast or Grilled Lamb
• Any other fried fish, like calamari or shrimps
• Sausages
• Beef or Turkey Pot Pies

Leftovers? No problem

This recipe makes enough for a family of four to have a small helping with their meal, but if you have leftovers or picky eaters, then you can store the extra in a tightly sealed container in the fridge for up to 3 days.

They may thicken up in the fridge from the starch, so add a splash of water to them first. Then reheat in the microwave for about 1-2 minutes and give them a stir before serving.