Mushy Peas
I find fresh English peas at my local Sam’s Club. It is important to use a large pea. If you can’t find fresh in your area, try a packet of frozen peas, but avoid the petite frozen peas. They are just too small and when mashed there are too many skins and not enough soft pea filling to recreate the appropriate texture.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 12 ounces | fresh english peas, or frozen large peas, thawed |
| 2 ounces | salted butter |
| 2 tablespoons | heavy whipping cream |
| 1/4 teaspoon | salt |
| 1/4 teaspoon | pepper |
Directions:
Step 1 Place the peas in a colander and rinse well.
Step 2 Transfer the peas to a saucepan with a steaming tray. Add a 1/2 inch of water to the bottom, and turn up the heat. Once the water is boiling turn down the heat and steam the peas for 10 minutes.
Step 3 Once the peas are tender, remove from the heat and drain.
Step 4 Melt the butter in the bottom of a clean saucepan. Add the steamed peas to the butter. Turn off the heat.
Step 5 Using a potato masher, mush the peas. Do not fully puree, but create a textured mush. Add the cream and mix thoroughly. Season to taste with salt and pepper.
