These creamy, melt-in-your-mouth peas are the most versatile side dish! Season with only butter and salt, or get creative with mint, lemon juice, garlic, and more of your favorite add-ins!
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Although mushy peas are a staple alongside fish and chips, did you know that they also pair well with bangers, lamb, savory pies, and so much more?
Marrowfat peas are a special treasure of Ireland, the United Kingdom, and other countries outside of the United States. While most peas are harvested when they are young, marrowfat peas have been allowed to fully mature and dry out in the field, a process which allows them to obtain their "meatier" texture than other peas and make them perfect for mashing. And no, they do not contain any traces of bone marrow. 🙂
Be warned that if you attempt this recipe with any other variety of pea, results will not be the same. You might wind up with a flaky, non-homogenous mess instead, so using the right type of peas is ESSENTIAL for the success in this recipe.
Now, where do you buy marrowfat peas? If you live in Ireland, the UK, or Canada, then you already know that these are widely accessible at your local market in either dried or canned varieties. However, those of you living in the United States or other countries will find it a bit harder to locate, so ordering either online or through an Irish food exporter would be your best bet.
Batchelor's peas are based in Ireland and have been in business since 1937. This is the brand that I used for this recipe, but any brand of marrowfat peas will do.
Ingredients
You will only need a few main ingredients to make this mushy peas recipe:
Marrowfat Peas -- these peas are large enough (read, "fleshy" enough) to be mashed into a decadently creamy consistency. If you substitute with smaller peas, you will end up with a chunkier, "flakier" texture since there will be more skins.
Bicarbonate of Soda (Baking Soda) -- adding bicarbonate of soda ("baking soda," in the United States) to the boiling water helps soften the peas considerably as they soak in the solution. Use 1 teaspoon of bicarb for every 1 cup of dried peas.
Boiling Water -- add enough water so there are 3cm (~1 inch) clearance covering the peas; the water MUST be boiling when added to the peas.
Salt and Pepper -- add enough salt and pepper, to taste.
Optional Add-Ins
While the above main ingredients are the true "authentic" mushy peas recipe, feel free to get creative by adding more spices or methods to make them even tastier. Suggestions include, but are certainly not limited to:
Garlic Powder -- sprinkle a bit of garlic powder to add a little bite to the sweetness of the peas.
Ground paprika and/or cayenne pepper -- give the whole dish a little zing!
Milk or Heavy Cream -- the addition of dairy helps gain a richer, thicker texture. Feel free to stir in a little splash of milk or cream near the end of the cooking time so they have a chance to absorb the liquid, and the milk and/or cream comes up to temperature.
Malt Vinegar -- mushy peas the Irish way! Sprinkle a few splashes overtop the finished product for a little kick that contrasts the sweetness of the peas.
Tips for Success
- Purchase dried marrowfat peas for the best results, as the canned versions tend to have inferior quality and flavor.
- The tablet of bicarbonate of soda included with dried peas equates to 13g (~2 teaspoons) of bicarb.
- While the recommended soaking time for the peas is 12 hours (and for the best texture and flavor, a full 24 hours), if in a time crunch, you can soak them for just 4 hours instead.
Detailed Preparation Instructions
Thoroughly rinse the peas under cold water to remove any debris, and then add to a large heatproof bowl.
Add the bicarb tablet (or two teaspoons of bicarb, if using instead) and one pint of boiling water to the bowl. Stir and set aside to soak for 12-24 hours.
Strain and rinse peas under cold water. Bring an electric kettle of water to the boil, and pour the water and peas into the pot. Reduce the heat to a simmer and cook for 15-20 minutes. Add butter and seasoning.
Mash everything together with a potato masher. Sprinkle with malt vinegar (if using) and enjoy!
Storage and Reheating Instructions
Store leftovers in an airtight container in the fridge for up to 1 week. Or, store in an airtight container in the freezer for up to 1 year.
To reheat, it is best to add a few splashes of water and either reheat in a saucepan over low heat, or simply in the microwave covered with a paper plate.
Irish Mushy Peas
Equipment
- 1 large heatproof bowl
- 1 electric kettle
- 1 pot
- 1 colander
- 1 teaspoon
- 1 potato masher
Ingredients
- 1 pint boiling water for soaking
- 2 teaspoons bicarbonate of soda (baking soda) or 1 tablet from packaging
- 1 package Batchelor's Marrowfat peas 200g
- .5 teaspoon salt
- .5 teaspoon pepper
- 4 tablespoons butter
- 4 dashes malt vinegar optional
Instructions
- Rinse the dried peas under cold water and transfer to a large heatproof bowl.
- Add the bicarbonate of soda and the boiling water to the bowl and stir.
- Let the peas soak between 12-24 hours.
- Strain the peas in a colander and rinse with cold water. Fill a pot with boiling water, add the peas, and simmer for 15-20 minutes.
- Strain the peas again and return them to the pot. Add the butter and mash everything together until the peas form a creamy consistency.
- Sprinkle with salt, pepper, and malt vinegar (if using).
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