Top | Sides and Salads

Mushy Peas

(recipe, Katie Hickey)


I like this recipe not-so-muchy. It's really a great way to use forzen sweet peas. It is from Spilled Milk, and adapted from Jaime Oliver.


  1. olive oil or PAM spray
  2. 1 small onion, chopped
  3. ¼ cup fresh mint leaves
  4. 1 lb. frozen peas (preferably not petite peas)
  5. 2 Tbsp. water
  6. ½ Tbsp. butter
  7. salt and pepper


  1. In a saucepan, heat the olive oil over medium heat. Add the onion and cook until translucent but not browned, 2 to 3 minutes. Add the mint and peas and cook until the peas begin to lose their frosty tinge. Add the water, cover, and simmer until the peas are army green, 8 to 12 minutes. Transfer to a food processor OR just use a fork to mash some of the peas against the side of the bowl- I prefer this method because I like my peas less mushy, add the butter and salt and pepper to taste, and process to just shy of smooth (or crush until chunky to your taste). Serve hot.