Comments 8

Mushy Peas

This might make me sound like a complete and utter douchebag/food snob/crappy human being, but I had no idea that you could get mushy peas in a can. It just hadn’t occurred to me.

I only ever had them with fish and chips, never at home – up until recently – and just presumed that the chippies mushed up some peas. That’s a forgivable naivety, right?

Anyway, I posted a picture of mushy peas with mash or something to Instagram a while ago, and somebody commented saying they looked homemade. Which, being completely unaware of the existence of not homemade mushy peas, threw me somewhat.

Having had chip shop mushy peas and now these lush homemade ones, I can safely say it’s worth boiling and whizzing up some peas yourself.

I won’t preach at you, go ahead and eat canned ones if you want, so long as you acknowledge that you’re totally missing out.

It’s a ridiculously easy recipe, forgive me if it’s far too basic for you, I promise I shall try and do something newfangled with a wow factor soon. If you can’t wait for that, maybe check out the cake I made for my little sister this month, that should do the trick.

Anyway, shut up Cate, on with the recipe.

OH PS – you kind of need a stick blender for this recipe, you can use a potato masher but you won’t get the same creamy consistency. Stick blenders are like a tenner, got mine on Amazon.

Serves 3 as a side dish

400g frozen peas
2 tbsps greek yoghurt (Crème fraîche also works nicely)
handful of mint, finely chopped
salt and pepper to taste

Cook the peas according to pack instructions, it’s usually about three or so minutes. Drain them, then pop them back in the saucepan and dollop that yoghurt in, followed by the mint and seasoning. Blend, blend, blend, serve.

You’ve got a nice bit of freedom here in terms of the kind of consistency you want, I like mine looking a bit rustic with a few whole peas left intact, but you can completely obliterate it if you want.

BAM. That easy.

Seeing as we’re on the topic of mushy peas, what’s your order at the fish and chip shop? Just curious. Let me know in the comments!

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Mushy Peas | Cate in the Kitchen


  1. Nice. I”ll be making these for sure. Interesting though because I have never seen mushy peas offered on the menu of a fish and chips restaurant here in the US. Now I’m really curious

    • Really? That is interesting! If mushy peas weren’t served in a fish and chip shop here there would be uproar. Same for pickled eggs and onions. I’m fascinated by cultural differences like that! Do send me a picture if you make them I’d love to see! I’m @catekitchen on Twitter and @cateinthekitchen on Instagram.

  2. I absolutely love mushy peas! Mine’ll be a scampi and chips, with mushy peas of course 😀 (plenty of salt n vinegar too plz) x

  3. Ooh, these look lovely & fresh being made with frozen peas. I love my order from the chippie as just fish & small chips. Plenty of vinegar please! No mushy peas i’m afraid. Hubby adores mushy peas with his chippie order. And just to throw another little mushy pea buying fact out there – you can buy them frozen (not just tinned) or make them from dried peas!
    Angela x

    • Yep, I’m the same with vinegar, go through far too much it must be awful for my poor stomach! Didn’t know you could buy em frozen that’s interesting. x

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