These mashed peas make the perfect side dish: quick, simple and nutritious. They’re economical to prepare and a healthier take on traditional mushy peas, using only a few natural ingredients for clean flavour and texture.
Recipe Difficulty – Very Easy
Table of Contents
- Why this recipe works
- Ingredients to make Mashed Peas
- Substitutions
- Variations
- How to make Mashed Peas
- Leftovers
- Recipe FAQs
- Mashed Peas Recipe
Why this recipe works
Traditional mushy peas can be heavy on additives. This mashed peas recipe keeps things simple with just a few wholesome ingredients, delivering bright flavour and a smooth texture without unnecessary extras. Using frozen peas saves time and reduces waste while still offering excellent taste and nutrition.
Serve these peas alongside fish and chips, roasted meats, salmon, mashed potatoes or a crisp salad. They also work well cold in sandwiches or warmed up the next day. Their vivid green colour makes them a fun addition to seasonal meals, including St. Patrick’s Day menus.
The recipe is inspired by other pea-based dishes and pairs nicely with many mains. It’s an approachable, reliable side that’s easy to scale for family dinners or batch cooking.
Ingredients to make Mashed Peas
- Frozen peas – Convenient and nutritious; no shelling required. (See recipe card for quantities.)
- Olive oil – Adds richness and helps create a smooth mash.
- Fresh basil – Gives a sweet, aromatic lift to the peas.
- Salt and pepper – To taste, to finish and brighten the flavours.
See recipe card for full quantities and serving details.
Substitutions
- Peas: Dehydrated peas or canned marrowfat peas can be used if preferred; adjust cooking as needed.
- Olive oil: Mild vegetable oil or butter can be substituted, noting the slight flavour differences.
- Basil: Dried basil, mint, or a squeeze of lemon will also complement the peas.
Variations
- Spicy: Sprinkle in chilli flakes for heat.
- Deluxe: Top with extra basil leaves or serve with roasted vegetables.
- Kid-friendly: Pair with familiar favourites to encourage tasting; mash more finely for picky eaters.
How to make Mashed Peas
Step 1: Boil the frozen peas for 2–3 minutes until tender and bright green.
Step 2: Drain the peas and add them to a small food processor or back into the pot with olive oil, basil, salt and pepper.
Step 3: Blend or mash to your preferred consistency. Serve immediately.
Hint: This is a great batch-cook recipe—leftovers refrigerate and freeze well.
Leftovers
Store mashed peas in an airtight container in the fridge for up to 4 days or freeze for up to three months. Reheat gently on the stove or in the microwave.
Recipe FAQs
Both are fine. Freshly made mashed peas are best hot, but leftovers are tasty cold in sandwiches or warmed up again.
Commonly served as a side for fish or meat, they can also be mixed into pasta, spread on toast, or used as a sauce base.
Mushy peas have historical roots as an easy-to-store, protein-rich crop. Modern recipes often use frozen peas for convenience while preserving the classic flavour.
Yes. This recipe is suitable for babies when mashed to a smooth texture and served plain or mixed with a little milk.
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Mashed Peas
Ingredients
- 2 cups frozen peas (300 g)
- 1 tbsp olive oil
- 1 small handful fresh basil
- 2 pinch salt & pepper
Instructions
- Boil the peas for 2–3 minutes until tender.
- Drain and transfer to a small food processor or back to the pot. Add olive oil, basil, salt and pepper.
- Blend or mash to your desired consistency and serve.
Notes
Step-by-Step Photos: The post includes photos to guide you through the recipe.
Substitutions & Variations: Options are listed above in the article.
To Store: Refrigerate in an airtight container for 3–4 days. Reheat gently on the stove or in the microwave.
To Freeze: Freeze up to three months. Defrost in the fridge before reheating.
Tip 1: If you don’t have a food processor, use a hand blender or mash with a fork.
Tip 2: If you prefer whole peas, skip mashing—the seasoning still works well.
Tip 3: For a creamier texture, stir in a splash of milk before serving.
Nutrition
Carbohydrates: 0.02 g |
Protein: 0.02 g |
Fat: 6 g |
Saturated Fat: 1 g |
Fiber: 0.01 g |
Sugar: 1 g
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