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Author Notes: I've never met anyone who didn't adore mushy peas and they are about as green as it gets.
The trick I figured out a while back is that --unless you have your own garden and pick the peas right before cooking---frozen peas are the best (!!) and so, so sweet. This recipe serves 4-6 as a side dish, but consider making twice as much as seconds helpings are irresistible. —Gail Monaghan
Serves 4-6 as a side dish
- 2 tablespoons olive oil
- 3/4 cup finely chopped yellow onion
- 14-16 ounces bag frozen green peas, thawed
- 2-4 tablespoons heavy cream and more or some whole milk if needed for thinning.
- 1 tablespoon chopped fresh mint
- 2 tablespoons butter
- 3/4 teaspoon sea salt and 1/8 teaspoon ground black pepper or more of each to taste
- Heat oil in a large saucepan set over medium-high heat. Add onion and cook till softened and beginning to color, about 5 minutes.
- Add thawed peas and cream and cook about 5 minutes more or until piping hot. Put half the peas, the mint and the butter in a food processor or blender and pulse a few times. Return to pot and season with salt and pepper.
- If you like your mushy peas a but runny add a bit more heavy cream or a few tablespoons of whole milk. Reheat if necessary. Serve right away.