Mashed peas are one of the simplest side dishes which are super easy to make! Using frozen peas and mint, these are sure to be the best ever Irish mushy peas! Chicken recipes always needs winning side dishes to go with them. From Chicken Thighs to Chicken Wings simple sides like our Skin on Roast Potatoes and our Horseradish Mashed Potatoes bring the veggies to our plates!
Mushy Peas, Smashed Peas, Mashed Peas, no matter what we call them, this bright green veggie packed dish is absolutely delicious!!
Mashed peas on top of a meat pie is like a dream come true!
Peas are so easy and versatile to work with. Frozen peas make it that much easier. We use vegetable stock when cooking our peas as it helps to pack flavour into our dish.
How to make mashed peas on the stove?
This recipe is as simple as boiling our liquid to cook our peas, draining them, adding our additional ingredients that bring flavour and texture, then using a hand held blender to smash our peas!
From start to finish it takes less than 20 mins to get this dish on the table, it is no fuss and delivers.
Traditional mushy peas recipe ingredients
The photo below shows you the simple, easy to find ingredients you will need for this recipe.
As you can see we have:
- frozen peas
- vegetable stock
- greek yoghurt
- dried onion
How to make Mashed Peas?
The photos below show you the step by step process we follow to make this recipe.
- bring vegetable stock and water to the boil (shown in photo 1-2)
- slowly add frozen peas to the liquid (shown in photo 3)
- add mint leaves and bring back to the boil (shown in photo 4)
- drain and keep liquid to the side (shown in photo 5)
- draw a circle on baking paper (shown in photo 6)
- add salt, pepper, garlic and dried onion to the peas (shown in photos 6-9)
- use a hand held blender to mash your peas and combine ingredients (shown in photo 10)
- add greek yoghurt (shown in photo 11)
- stir to combine (shown in photo 12)
Of the 12 steps above, 4 of these are the steps that really bring our dish together, so let's take a look at those.
- we use vegetable stock and a little water as this adds a depth of flavour to the peas (shown in photo 1)
- we bring the liquid to the boil twice, once before the peas go in and once when they are in (shown in photo 2)
- mashing the peas with the seasoning ingredients helps bring texture and flavour to the dish (shown in photo 3)
- the greek yoghurt adds a smooth texture that allows for chunky textured mash (shown in photo 4)
What to serve with mashed peas?
Fish and Chips are a popular way to serve mashed peas! They also work well with chicken, pork and beef recipes.
Serve a side dish of your peas with recipes like our Lemon Garlic Chicken, they will literally go with everything!
Chicken recipes to serve with mashed peas:
- Honey Mustard Chicken Thighs
- Chili Lime Chicken Wings (oven baked recipe)
- Honey Garlic Chicken Wings (using ginger beer)
- Honey Soy Chicken Wings (family favourite recipe
- Slow cooker Honey Mustard Chicken Wings
Add frozen peas to your shopping list so you can get some mash on your plate tonight!
Mashed Peas quick info:
About the recipe:
- we use 1kg frozen peas for this recipe
- the peas are seasoned with garlic, dried onion, salt and pepper
- we boil the peas in vegetable stock with a bit of water for extra flavour
- the mint adds a subtle taste
FAQs about Irish Mushy Peas
- you can also use chicken stock
- it will take about 5 mins for the liquids to boil
- the mint is optional, the taste very subtle
- this recipe is freezer friendly
- This is an EASY recipe
Smashed Peas Pro tips:
These additional tips are so that you can master this recipe from the 1st time you make it:
- no need to defrost your peas, add them frozen to the pot
- minced garlic is better than garlic powder for the textural addition
- add 1 cup water to the vegetable stock to level out the flavours
- choose either the leftover boiled liquids or the greek yoghurt for combining (yoghurt thick, stock thin mash)
- Crispy Smashed Potatoes
- Horseradish Mashed Potatoes
- Skin on Roast Potatoes (with rosemary and thyme)
- Potato Salad
- Oven Roasted Brussel Sprouts
- Shredded Brussel Sprouts Salad (everyone loves this one!)
- Zucchini and Mushrooms
- Dutch oven or deep crockpot/saucepan
- 1 kg frozen peas
- 1 litre vegetable stock
- 1 cup water Note 1
- 10 mint leaves
- 1 tbsp minced garlic Note 2
- 1 tbsp dried onion
- salt and pepper to taste
- 4 tbsp greek yoghurt low fat
- Add vegetable stock and water to a dutch oven and bring to the boil
- Add frozen peas and season with salt Note 3
- Once the water returns to the boil, remove from the heat and drain Note 4
- Place peas back into the pot, add garlic, dried onion, salt, pepper and use a hand held stick blender to mash Note 5
- Add the greek yoghurt in 1 tablespoon at a time until desired thickness of mash is achieved Note 6
- Serve in a bowl with a large serving spoon
- Note 1 normal tap water is fine for this, it is because you need just that bit extra liquid to boil your peas than the 1 litre and this helps level out the flavour and volume of your vegetable stock
- Note 2 An Australian tablespoon measure is 20ml, this is slightly more than an American one (which measures 15ml)
- Note 3 Slowly add your peas in so the boiling water doesn't splash out and scold you. When you have added them the water will be warm by have lost the bubbles. All you need to do is keep it at the same temperature and let it return to the boil. As soon as it does, turn the heat off and they are done.
- Note 4 You can keep some of this water so that if you like your peas wet mushy instead of chunky mushy you can add a bit of this to achieve that. The greek yoghurt helps them be chunky smooth tasting, the little extra leftover water will make them be salty mushy.
- Note 5 if using a stick blender be careful in the pot as it will scratch the surfaces. If you don't have a hand held or normal blender, you can use a potato masher and then stir the yoghurt through at the end, it will take a bit longer, but still work fine. So don't run out and get one for just this recipe if you don't have one.
- Note 6 I recommend 4 tablespoons for a great thick scoopable mash texture
I have a feeling you are going to LOVE this recipe!
It is so good to pack our bodies full of veggies and this is a fun and easy way to do it.
The mint is subtle, you will hardly taste it in the smashed pea mix, so give it a go. Some people want to leave that out as they are afraid it will be too strong, but realistically we just want a wee bit of flavour and the mint does this job very well!
Feel free to shout out to me if you have questions, I want you to nail this dish and I am keen to know what you think of the recipe. I would love your feedback in the comments below.
For side dishes that you will love, check out these recipes:
[penci_index title="Side dishes" cat="side-dishes" numbers_posts="4" columns="4" display_title="yes" display_cat="no" display_date="no" display_image="yes" image_size="square" cat_link="yes" cat_link_text="View All" /]