Traditional British Mushy Peas


Enter the world of British classics with this scrumptious side dish, the famous Mushy Peas! Often paired with the iconic Fish & Chips (fun fact: a Portuguese invention too, talk about culinary connections!), this dish might come in some various, especially texture wise, it can be chunky or creamy, but in my opinion it’s all about personal taste. I prefer it a bit chunky, it intensifies the flavor and adds a more intriguing texture. However, if you’re aiming for a sauce or dip, a smoother version might be your “jam” hehehe, just use a blender and cook with more water to get it more creamy and smoother.

Now, amidst my exploration of various Mushy Peas recipes, I found some loaded with extra sauces, creams, milk, sugar or even olive oil. I’m a fan of olive oil, but not in every dish. For me, simpler recipes often lead to brighter flavors. The name’s Mushy Peas for a reason, right? But hey, everyone’s got their groove, and I’ve settled on this version as my personal version. Let’s dive in, shall we? 😉

Traditional British Mushy Peas

  • Servings: 4
  • Difficulty: Easy
  • Rating: ★★★★
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Mushy Peas are a versatile British side dish offering lots of texture and flavor with a chunky or creamy version, it's your call!


  • Peas – 250g (Dried) or 450g (Fresh or Frozen)
  • Butter – 2 Tablespoons
  • Lemon – 2 Tablespoons (Juice)
  • Baking Soda – 1 Teaspoon
  • Salt – A Pinch
  • Pepper – A Pinch
  • Parsley – A Pinch


  1. If you are starting with dried peas, then dissolve baking soda in boiling water. Pour the hot water over dried peas in a bowl, making sure they’re covered by at least 5 cm of water. Stir and let them relax for 12 hours.
  2. After 12 hours, drain and rinse the peas. Place them in a pot with about 3 cups of water. Bring it to a boil, then cover, reduce heat to medium-low, and let them simmer for about 30 minutes, stirring occasionally until tender, if the peas are fresh/frozen this might take less time to become tender, so keep an eye on them.
  3. Once the peas are cooked and nearly falling apart, add a pinch of salt. Note: different peas cook at varying rates.
  4. If the peas are too liquid, drain some of the cooking liquid or simmer, uncovered, to thicken. If too dense, add a bit of water to dilute. Taste and adjust salt if needed.
  5. When serving, add butter, lemon, chopped parsley, and mash it all up. Taste, adjust with salt and pepper, and voila, ready to serve! Enjoy these delicious peas, perfect!
Notes: For a zesty kick, experiment by adding a touch of mint or a sprinkle of mint sauce. Love a creamy finish? Replace lemon juice with a dollop of cream.

This recipe for Traditional British Mushy Peas was originally created on Esta receita de Puré de Ervilhas Britânicas – Mushy Peas foi publicada em português no


Per Serving: 350 calories; 20 g fat; 30 g carbohydrates; 10 g protein.

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