Traditional Mushy Peas Recipe

When you want a simple and easy side dish that's both healthy and tastes incredible, these mushy peas from chef and recipe developer Susan Olayinka of The Flexible Fridge get the job done.

Haven't heard of mushy peas? Then it's time you hop across the pond and try out this side that Olayinka calls "a common dish in [the UK]" and one that's most often paired with that other British favorite, fish and chips. (Stateside, you may hear of the same dish referred to as "smashed peas" or "mashed peas," but let's be honest: The Brits know what they're talking about with this one.)

Easy to make, easier to enjoy, and usually a hit with all ages, Olayinka calls mushy peas "a great way to get more veg in! It is one of your five-a-day, [and] kids will love it as it's got butter and pairs [well] with their favorite foods."

Let's get started on making these mushy peas at home.

This dish calls for just four ingredients, and two of said ingredients are things that you almost certainly already have on hand: water and salt. The other two are butter and marrowfat peas.

Ah, now there's something that may give a non-UK reader pause. What are marrowfat peas, exactly? Well, they're a type of pea that's been left out in the field to mature instead of getting picked when they're young. They're traditionally used to make mushy peas, so that's what you'll want to find. However, they can be difficult to find in the U.S. You can either order them online or use green split peas instead — you'll have nearly the same result.

If you were lucky enough to find them at your disposal, rinse your canned marrowfat peas and then set them aside at the ready. Otherwise, cook your split green peas or run your canned green peas under warm water.

Next, heat a frying pan over medium-high heat and add the butter, letting it melt and moving the pan so it spreads out evenly. After the butter has melted, add the peas and salt and cook them for five minutes on low-medium heat, stirring occasionally.

After five minutes of sautéing the peas in the butter, add the water and cook the veggies for a further two minutes. After those two minutes are up, take the pan off the stove and mash the peas with the back of a spoon. Your classic British side dish is now ready to be served — ideally with fish and chips, of course.

And if you have a serving or two left over after the meal, Olayinka says it will keep well in an "airtight container [in the fridge] for two to three days and will reheat well, [just] add water if it appears dry."