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Mushy peas in a ramaken.

Irish Mushy Peas

Abigail
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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Cook Time 30 minutes
Soak Time 12 hours
Total Time 12 hours 30 minutes
Course Side Dish
Servings 4

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).
Keyword irish mushy peas, mushy peas, mushy peas recipe