Mushy peas are a creamy, nostalgic side dish traditionally served with fish and chips. This version utilizes dried green peas in place of marrowfat peas, along with a few simple techniques, to recreate the classic taste and texture.
Jump to:
Background
For over 35 years, I’ve been making mushy peas that bring the taste of a British chip shop straight to the table. While marrowfat peas are the traditional choice, they’re not easy or cheap to find in the US.
That’s why I’ve long relied on a reliable and budget-friendly swap: dried green peas. With a little prep, the dried green peas break down beautifully into the soft, comforting texture that defines classic mushy peas.
The trick? A hot soak with baking soda. Add a bit of butter to keep the pot from bubbling over, and you’ve got the perfect side for fish and chips, or any meal that needs a cozy, nostalgic touch.
Why You’ll Love This Recipe
- British-Inspired Flavor: These peas are creamy, savory, and perfect with fish and chips.
- No Marrowfat Peas Required: This recipe uses dried green peas, which are easier to find in the US.
- Budget-Friendly: Skip the imports. Buy the green peas in bulk and save!
- Make-Ahead Friendly: Make a batch and store in the refrigerator for later meals.
Simple Ingredients
| Ingredient | Why it Matters |
| Dried green peas | Forms the base for mushy peas. |
| Water | For hydrating the dried peas and for cooking. |
| Baking soda | Softens the skins of the peas and reduces the cooking time. |
| Salt | Brings out the flavor of the peas. |
| Butter | Not traditional, but reduces foaming and adds richness. |
How I Make Mushy Peas
I’m sure that different people use different techniques to make mushy peas. This is my tried-and-true approach.
- Hot Soak the Peas: In a medium saucepan, combine 1 cup of dried green peas with 1 teaspoon of baking soda. Add enough water to cover the peas by about 2 inches. Bring to a boil. Turn off the heat, cover, and let the peas soak for at least an hour.
- Rinse and Drain: After soaking, drain the peas and rinse thoroughly to remove the baking soda residue.
- Simmer: Return the rinsed peas to the saucepan. Add enough fresh water to cover by about 1 inch. Stir in salt and 1 tablespoon of butter. Bring to a boil. Then, reduce the heat to medium-low, cover, and simmer for about 20 minutes.
- Let them Sit: Turn off the heat. Continue simmering gently, covered, for another 15 minutes, or until the peas are tender. They will continue to thicken due to starch gelatinization.
Serve with your favorite fish and chips, or as a delicious side.
With budget-friendly ingredients and a time-tested method, these peas are thick, creamy, and packed with nostalgic flavor. Try them once, and they might just become a new family favorite.
Frequently Asked Questions
Marrowfat peas are mature, starchy peas traditionally used for mushy peas in the UK. They cook down to a soft, creamy texture. Dried green peas, commonly found in the United States, are less starchy and slightly firmer, but when soaked in baking soda and cooked properly, they make an excellent substitute.
Soaking dried peas, especially with baking soda, and draining the water helps reduce oligosaccharides, the compounds responsible for gas and bloating. According to WebMD, this can reduce gas-causing compounds by up to 90%.
In one pub in London, our fish and chips came with mashed frozen peas. I found that this shortcut lacked the creamy texture and taste of slow-cooked dried peas.
As the peas cook, heat and water cause their starch granules to absorb liquid and swell. These granules then rupture and release starch, which helps to thicken the peas. As the mushy peas continue to cool, the starch causes additional thickening.
In the past, I’ve tried using split peas. While they worked in a pinch, the split peas didn’t hold their shape and produced a different taste and texture.
Recipe Tips and Tricks
- Don’t skip the baking soda: One time I didn’t include baking soda in the initial soak. The peas took significantly longer to cook, and didn’t end up with the characteristic mushy texture. Bottom line, the baking soda is essential.
- Don’t skip the butter: Dried peas tend to foam as they cook due to the presence of starches, proteins, and saponins. A small amount of butter or even oil helps reduce foaming and keeps your pot from bubbling over.
- Use a spill stopper: Even though I now use butter to minimize the foaming and bubbling over, I still use a spill stopper in place of a traditional lid for the saucepan. It traps excess foam and liquid, preventing it from spilling all over your stove.
- Leftovers are excellent: I tend to make a large enough quantity of mushy peas so that we’ll have leftovers. I generally add enough water when they cook to initially produce slightly saucy, mushy peas. Therefore, I end up with the perfect consistency as the peas continue to thicken as they cool. A quick reheat in the microwave is all that is needed.
Other British Classics
If you’re a fan of British cuisine, you should try these tried-and-true recipes.
Did you make this recipe? We’d love to know how it turned out! Leave a review below. Then, share a picture on Instagram and tag @pudgefactor so we can see it.
Don’t forget to follow us on Pinterest, Facebook, YouTube, Flipboard, and Instagram.
Thank you so much for visiting PudgeFactor. We hope you’ll come back!
Recipe
Want to Save This Recipe?
Enter your email & I’ll send it to your inbox. Plus, enjoy weekly doses of culinary inspiration as a bonus!
By submitting this form, you consent to receive emails from Pudge Factor.
Mushy Peas
Equipment
- Spill stopper
- 2-quart saucepan
- Strainer
Ingredients
- 4 cups water, divided
- 1 teaspoon baking soda
- 1 cup (8 ounces) dried green peas
- ½ teaspoon table salt (See Tip 1)
- 1 tablespoon Unsalted butter (See Tip 2)
Instructions
- 2 ½ cups of water, baking soda, and dried peas to a saucepan. Bring to a boil. Turn off the heat and cover, and let soak for at least 1 hour. (See Tip 3)
- Drain the peas and rinse well to remove any baking soda residue.
- Return the soaked peas to the saucepan. Add the remaining 1 ½ cups of water and salt. Bring to a boil. Cover and reduce heat to medium-low. Simmer for 20 minutes. Turn off the heat and continue to simmer gently for another 15 minutes, or until the peas are tender.
- Yield: 6 servings. (See Tip 4)
Video
Tips/Notes
- If you’re concerned about sodium intake, you can substitute sodium-free salt substitute (potassium chloride) for the table salt.
- Butter is not generally included in recipes for mushy peas. However, butter, or even oil, helps to reduce the foaming caused by starches, proteins, and saponins in the peas, and keeps your pot from bubbling over.
- You can soak the peas for up to 24 hours.
- Leftovers are delicious. I generally warm the leftover mushy peas in the microwave, adding additional water if necessary.
Leave a Reply