British Smashed Peas (or Mushy Peas) are commonly served with battered fish and chips in the UK. The name doesn’t do the dish justice. Give it a try.
I’m used to Fish and Chips being served with coleslaw here in the U.S., but that’s not how they do it in England! On a recent trip to London, I discovered “mushy peas” and actually found the pairing to be quite good.
IMPORTANT: You’re going to want to make sure you don’t use petite peas. If you can find English Peas like the ones pictured (from Trader Joe’s), that’s optimal. The petite peas are going to give you too much skin and you won’t achieve the right texture.
- 10 oz English Peas see above
- 2 Tbsp heavy whipping cream *Yellow Tier
- 3 Tbsp unsalted butter
- 1/2 tsp salt
- 1/4 tsp pepper
- Rinse the peas and add to a steaming tray in a saucepan with 1/2 an inch of water in the bottom of the saucepan. You may also use the Instant Pot to steam them but I haven't tried this yet. I used a steaming tray as shown.
- Bring the water to a boil and steam the peas for 10-15 minutes until tender. Drain.
- Add the butter to the peas and stir to melt.
- Now, you can either use a potato masher, a fork, or and immersion blender (my tool of choice) to mush the peas. Be careful if you use an immersion blender like I did. You don't want to puree it. You want it to be a mush but with definite texture as shown.
- Add the cream, salt, and pepper and stir. Serve warm with fish and chips (link above).