Select personalised ads. Apply market research to generate audience insights. Measure content performance. Develop and improve products. List of Partners vendors. Pin Share Email. Featured Video. Recipe Facts. Active: 15 mins. Total: 15 mins. Serves: 4 servings. Rate This Recipe. I don't like this at all. It's not the worst. Sure, this will do. 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.
All Rights Reserved. Mushy Peas I. Rating: 4. Read Reviews Add Review. Save Pin Print Share. Gallery Mushy Peas I. Mushy Peas I lovestohost. Mushy Peas I Holly Mushy Peas I migsy. Mushy Peas I Dave. Recipe Summary test prep:. Nutrition Info. Ingredients Decrease Serving 4. The ingredient list now reflects the servings specified. Add all ingredients to shopping list View your list.
I Made It Print. Full Nutrition. Reviews 87 Read More Reviews. Rating: 5 stars. My boyfriend and I just returned from the UK and we fell in love with mushy peas while we were over there. I was delighted to find a recipe for them on allrecipes, however I was really skeptical as to how they would taste. Thank you so much for this easy, delicious recipe. I served these with traditional fish and chips Read More. I make a love pea and mint soup in the summer months.
Mint just makes peas taste so good. Thanks for this great tip. Cheryl - I have many Irish and English recipes to share that never really feature in what Americans understand as traditional grub. I do admit I love mushy peas! Richard - Marrowfats make perfect mushy peas, but when they are hard to come by we always find a substitute. Mushy peas are such a great side for fish and chips. Also, im sure you are aware that tartare sauce completes the "fish, chips n peas" meal.
Along with a wedge of lemon. Tartare sauce is just perfect with a meal of fish, chips and mushy peas. I love tartare sauce from Ireland. It's a little creamier than the American version. I should probably make a tartare sauce for my blog one of these fine days. Hello Irish American mum I came across your page from pin interest I too come from Ireland came to Australia 30 years ago enjoyed your recipes just like my Irish mum makes especially your bread recipes.
Dear Ann - I'm so glad you enjoyed my recipes - you can't beat a little taste of Ireland when you are away from home. Thomas Jefferson planted marrowfat peas at Monticello and they've raised them every year,I ordered some and planted them,I'm on my 2nd year I'm up to peas after planting them again next year I will get to taste them. Dear Frank - Thanks so much for letting us know marrowfats featured in the gardens at Monticello. I hope you have a wonderful crop of peas next year and that you get to savor the goodness of homegrown mushy peas.
I had mushy peas a few years ago in England and loved them. I now make them with frozen peas, the food processor, your basic recipe and serve at room temp as a dip I name them for whatever occasion I am celebrating and everyone loves them!
So I am calling them "Casablanca Moroccan Dip" Ilene - I never thought of using this recipe as a dip served at room temperature - thanks so much for this wonderful tip. And I love your original names, created for each occasion. What a brilliant idea. I hope you all have a lovely time at your sister's wedding anniversary this weekend.
Happy anniversary to your sister and her husband. Actual mushy peas are from pre-mideval times, and come from the dried peas in the field, not wet soft green ones. Real mushy peas are dried then soaked to get mushy, hence the name. Instead of buying peas from the store which are picked fresh , you should try the real peas, the hard yellow ones.
But you can't buy them, you would have to grow your own, then let the whole plant turn brown, and shake them off. Since this was done to make harvesting and sotring easier, no modern store sells them this way.
Makes it taste ten times better, and is far more authentic. Jay - Thanks for all these mushy pea cooking tips. I realize my version of mushy peas is nothing like the end product when they are made with dried marrowfat peas, but this is a quick recipe I use as an easy, if not perfect, substitute. Here in the uk the dried peas are sold in any grocery store and are ideed the mature pea ripened on the plant, dried, then hulled. Nearly always sold with a bicarb tablet to hasten cooking - I tried cooking them without once and three hours later they were still like bullets, don't know if they ever soften without the tablet.
I have read that they were ground to make a flour in the past not just boiled. I have never seen anyone eating yellow mushy peas as a side veg, they are usually put in stews.
Peas pudding hot, peas pudding cold, peas pudding in the pot nine days old. Some like it hot, some like it cold, some like it in the pot nine days old! Hi Bob - In Ireland I only buy dried marrowfat peas and soak them with the tablet to soften them. This recipe is an easy way to somewhat mimic mushy peas when I am cooking in America. Thanks so much for adding to our conversation about mushy peas. Katie Jane - Very true - in my blog post I explain that I am unable to purchase marrowfat peas in the U.
I suppose they should truly be called "mushed up peas". I am born and raised in California but lived in Ireland for two years starting in late I was pregnant when I arrived and in two years I left with a two year old and a five month old. I was not happy living there as I was depressed and homesick for my family, but all these years later I hold that experience fondly in my heart.
My boys love Ireland and we long to visit with them and the third child we added when we came home. Hi Josephine - I'm delighted you came across my blog as you prepared your St.
Patrick's Day celebration. I'm glad to hear you have fond memories of your time there, despite being separated from your family by so many miles. I fully understand how you were never really happy in Ireland when you missed your family so much. Homesickness is a difficult thing to explain to those who have never experienced it, but trust me, after spending over 20 years in America, I know what homesickness is.
Perhaps homesickness could be a topic for a blog post one day. Thanks for the inspiration. Great recipe! Thanks for sharing. I use the same one only I use all organic ingredients and only Kerrigold butter from Ireland!
Pairs well with a grilled Lamb burger and Garlic smashed potatoes as well as traditional Fish n Chips. Thanks for giving this recipe your thumbs up. I agree that Kerrygold is the best way to go - no other butter in America compares to the wonderful creamy taste of Kerrygold. Lamb burgers, or lamb chops are definitely great pairings for this side. Thanks for stopping by and checking out my recipes. Hi Bobby - Technically Katie Jane is correct, in that real mushy peas do not need to be mashed.
0コメント