Mushy Peas

Recipe from Ruby Tandoh

Adapted by Eric Kim

Published Nov. 4, 2025

Mushy Peas
Linda Xiao for The New York Times. Food stylist: Rebecca Jurkevich. Prop stylist: Heather Greene.
Total Time
10 minutes
Prep Time
5 minutes
Cook Time
5 minutes
Rating
4(52)
Comments
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Classically a dull-green side dish for fish and chips, mushy peas are the unsung hero of British “comfort sludge,” as the food writer Ruby Tandoh calls it. The original “mushy peas” come from dried marrowfat peas, which are peas that mature and even dry out on the plant; they’re hard to come by outside of the U.K., which is why this modern iteration calls for supermarket frozen peas. Ms. Tandoh’s proportions here mimic the delicious green gunk that tops many a crusty bread in Australia, California and beyond, as she writes in “Cook As You Are” (Knopf, 2022): “Think avocado toast, but peas.” This verdant melange of protein and carb is an excellent base recipe for all your hopes and dreams: Stir in garlic, Parmesan and crème fraîche (like Nigella Lawson); a knob of butter couldn’t hurt (as Jamie Oliver does); and if you really want to taste the peas as they are, just use a pinch of salt. Whatever you do, don’t skip the fresh mint — its cooling sweetness brings out the peas’ most elemental qualities. —Eric Kim

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Ingredients

Yield:2 to 4 side-dish servings
  • 1(10-ounce) package frozen peas (2 cups), thawed
  • 4cups freshly boiled water
  • 1 to 2tablespoons lemon or lime juice (from roughly 1 lemon or 2 limes)
  • 4teaspoons olive or vegetable oil
  • ¼ to ½teaspoon crushed red pepper
  • Handful of fresh tender herbs, such as mint and cilantro, coarsely torn or chopped
  • Salt
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

95 calories; 5 grams fat; 0 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 10 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 4 grams protein; 732 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a bowl or jug, soak the peas in the boiled water until bright green and tender, 5 minutes.

  2. Step 2

    Drain the peas, and either mash them really well with a pastry cutter or pulse briefly in a food processor until coarsely textured, not perfectly smooth. Stir in the lemon or lime juice, oil, red pepper and herbs. Season generously with salt to taste.

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Ratings

4 out of 5
52 user ratings
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Comments

Lewis

@ingrid, in the article accompanying this recipe Eric Kim references the origin story of mushy peas, which were made from dried marrowfat pea, not fresh or frozen English peas. It seems that this is a modern interpretation of the original dish.

ingrid

Oh no! These are not real mushy peas! They are green peas that have been mushed. There is a world of difference.

Debby

@Ali read the article. He explains that real mushy peas are made with marrowfat peas which are hard to find in tbe US, so this is his answer.

Liam

This recipe to actual mushy peas is is Miracle Whip to Mayo. Do the work and get it right; dried marrowfats, baking soda, water, heat and time. You may like the result, you may not, as is the case with plenty of cherished, and often awful, peasant food.

Kathleen Putzig

In Scotland I sometimes get some in restaurants that are flavored with mint and that is my favorite. I don’t prefer them too dried out so frozen works. I have gotten them both ways in Glasgow and the Hebrides, with traditional peas and green peas so it isn’t set in stone.

Margaret Melville

I had a side of mushy peas with a fish and chips order. I love peas, but these just weren't working. Not sure what the appeal is here.

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Credits

Adapted from “Cook As You Are” by Ruby Tandoh (Knopf, 2022)

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