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These mashed peas are the absolute perfect side dish! They are quick, easy and full of fresh flavour, made from frozen peas, olive oil and fresh basil in just 5 minutes. No cream needed! They are my go-to with fish, pies and sausages, especially my Dairy Free Fish Pie.
Mashed Peas at a Glance
James's tipCook the peas for just 2 to 3 minutes so they stay bright green, and keep back a splash of the cooking water. Add it while blending if you want them smoother.
Key ingredients
- Frozen peas
- Olive oil
- Fresh basil
- Salt and pepper
Why you'll love it
- About 118 kcal a portion
- 5g of fibre a portion
- Ready in 5 minutes
Quick summary
These mashed peas boil frozen peas for 2 to 3 minutes, then blend them with olive oil, fresh basil, salt and pepper until as smooth or chunky as you like. They take 5 minutes, serve 3 and are about 118 kcal a portion.
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Why this recipe works
Mushy Peas…. If you’re anything like me, you absolutely love them!!! Often they are packed full of rubbish when there really is no need for it! My healthy mushy peas have just 4 natural ingredients meaning they have no nasties AND they are incredibly simple to make, so give them a try!
Mashed peas are a common find in a British fish and chip shop, and they are so easy to make at home! Serve them with your Sunday dinner, fish, chicken, salmon, sausages or mash. Leftovers are lovely the next day on toast, on a jacket potato or stirred through pasta.
If you are looking for a great new mashed peas recipe or just wondering how to make mushy peas, look no further! This recipe is so incredibly simple, but stands up against any other recipe I’ve tried!
While these peas are great all year round, they really come into their own in autumn and winter next to a pie or a roast. Try them with my Chicken and Leek Pie.
This was inspired by my Refreshing Pea & Avocado Dip and pairs well with this amazing Air Fryer Salmon.
Ingredients to make Mashed Peas
- Frozen Peas: are just as good as fresh peas, but you don’t have to shell them and they keep for months! You need 300g for 3 portions. If you have some spare then try my Pea and Mint Soup.
- Olive Oil: adds a fruity flavour and makes the peas creamy without any cream.
- Fresh Basil: has both a sweet and savoury taste to it.
- Salt and Pepper: finish up this delicious side by really bringing out the flavours.
See recipe card for full information on ingredients and quantities.
Substitutions
- Frozen Peas: This combination of flavours also works well with tinned marrowfat peas, or dried marrowfat peas soaked overnight and simmered until soft.
- Olive Oil: Other oils will work, but be wary of what flavour they bring to the peas. You could opt for butter as another option.
- Fresh Basil: If you don’t have fresh basil, you could use dried basil. You could also use mint and lemon to flavour these peas.
Variations
- Spicy: Mashed peas are not typically a spicy dish, but you could add a pinch of chilli flakes for some heat.
- Deluxe: Top with a piece of fresh basil or serve with my Air Fryer Broccoli.
- Kid friendly: Blend them smooth and serve alongside something they love, like fish fingers or sausages, so they are more willing to try something new!
Fancy it as a soup? Try my Pea Soup.
How to make Mashed Peas
Step 1: Boil the frozen peas for 2 to 3 minutes, until bright green and just tender.
Step 2: Drain them, keeping back a splash of the cooking water, and add to a small food processor (or back to the pot) with the olive oil, fresh basil, salt and pepper.
Step 3: Blend (or blend with a hand blender) to the consistency you want and they’re ready to serve.
Hint: Blend for longer for a smooth, creamy mash, adding a splash of the cooking water if needed, or pulse briefly for a chunkier, chip shop style. I like them chunky next to my Salmon Fishcakes.
Leftovers
Mashed peas are great for batch cooking and lovely hot or cold! Keep them in an airtight container in the fridge for up to 2 days, or in the freezer for up to 3 months. Reheat in a pan over a low heat or in the microwave until steaming hot. They are delicious spooned onto my Air Fryer Jacket Potato.
Recipe FAQs
Yes, that is exactly what I do here. Boil frozen peas for 2 to 3 minutes, drain them and blend with olive oil, fresh basil, salt and pepper. There is no soaking and they are ready in 5 minutes.
Blend the peas with a little olive oil and a splash of the cooking water. Keep going until they are as smooth as you like. A small knob of butter works too if you have it.
Peas are a good source of fibre and plant protein. This version uses 1 tbsp of olive oil for 3 portions and no cream, so it is about 118 kcal and 5g of fibre a portion.
Chip shop mushy peas are made from dried marrowfat peas, soaked overnight and simmered until they break down. Mashed peas use garden peas, so they are greener, fresher tasting and much quicker.
The most common way is as a side, especially for fish. They are also great on toast, on a jacket potato, stirred through pasta, with sausages, or next to a pie like my Lentil Cottage Pie.
Yes. Leave out the salt (babies should not have added salt), blend them smooth and let them cool before serving. They are easy to eat and full of fibre.
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Mashed Peas
Equipment
Ingredients
- 2 cups frozen peas, 300 g
- 1 tbsp olive oil
- 1 small handful fresh basil
- 2 pinch salt & pepper
Instructions
- Firstly, boil the peas for 2 to 3 minutes, until bright green and just tender.
- Drain them, keeping back a splash of the cooking water, and add to a small food processor (or back to the pot) with the olive oil, fresh basil, salt and pepper.
- Blend (or blend with a hand blender) to the consistency you want and they’re ready to serve.
Very nice
Thanks Susan!
These were quick and easy to make! Very tasty
Thanks Chloe 🙂
Oh my goodness. This is great, quick and easy. On toast, on baked potato, in pasta, with sausages so far. Fabulous recipe