Mushy Peas

Mushy peas — the classic British side dish — are the ultimate accompaniment to fish and chips. They are sold piping hot in styrofoam containers at “chippys,” the slang term for fish-and-chip shops — especially in the north of England. In the U.K., mushy peas are sold in most grocery stores in cans. You can even pick up different types of canned mushy peas: chip shop-style or original (to this day, I honestly cannot tell the difference between the two!).

I like to douse my mushy peas in malt vinegar and a generous flurry of ground white pepper, both of which are common offerings in chip shops, along with the white vinegar they save from the jars of the giant pickled onions they sell. Mushy peas are most definitely one of those love-or-hate dishes, and I’m 100% Team Mushy Peas!

Traditionally, this British side dish is made with dried marrowfat peas, which are mature green peas that are allowed to dry in the field. The dried peas are soaked in hot water for 12 to 16 hours with baking soda (or bicarbonate of soda, as the Brits call it!), then rinsed, covered in cold water, and simmered until they become mush. You can also buy them in a convenient ready-to-soak baking soda packet.

Now I’m a big fan of being authentic, especially when it comes to British food, but when I get a craving I need my mushy pea fix immediately — and, as I don’t generally stock up on canned mushy peas, I can make a much quicker version with frozen peas, which give a brighter green hue than the sludgy green color you get in cans or at fish-and-chip shops.

Marrowfat peas have been around since the 1700s, and apparently the first fish-and-chip shop opened in the 1800s. Mushy peas as a side dish are thought to have stemmed from the north of England during that time and eventually became popular in fish-and-chip shops across the country.

Although fish and chips are the most famous dish to have with mushy peas, they also are a great side dish to serve with the following:

• Meat pies and pot pies
• Bangers and mash
• Pan-fried salmon or any fried fish 

• Try adding mint to your peas. While I’m not a fan, some people are partial to adding fresh mint to homemade mushy peas. If you want to give it a whirl, add a quarter cup of coarsely chopped fresh mint leaves to the food processor, along with the peas. 
• Mix up your dairy options. Milk can be substituted for the heavy cream, and the butter can be reduced to two tablespoons for a lighter option if desired.
• If you don’t have a food processor, mash by hand. You can use a potato masher, although the texture won’t be quite as smooth.