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Mushy Peas

Name: Mushy Peas
Prep time: 5 min
Cook time: 32 min
Total time: 8 h 37 min
Cuisine: British
Ingredients: 2 teaspoons baking soda; 2 teaspoons Diamond Crystal kosher salt, divided; for table salt, use half as much by volume; 7 ounces dried marrowfat peas (200 g; 1 cup), see notes; 20 ounces (590 ml; 2 1/2 cups) water, plus more as needed; 2 (1-inch) fresh mint leaves, finely chopped (optional)

Mushy peas are a staple at fish and chip shops throughout Britain. This homemade version is creamy, nutty, and deeply satisfying.

8 hr 37 min total 5 min prep 32 min cook 134 cal

Ingredients

2 teaspoons baking soda
2 teaspoons Diamond Crystal kosher salt, divided; for table salt, use half as much by volume
7 ounces dried marrowfat peas (200 g; 1 cup), see notes
20 ounces (590 ml; 2 1/2 cups) water, plus more as needed
2 (1-inch) fresh mint leaves, finely chopped (optional)

Instructions

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1 In a large bowl, combine baking soda and 1 teaspoon salt. Add peas; add enough water to cover peas by 3 inches, and stir to combine. Cover with a plate, kitchen towel, or plastic wrap, and let sit at room temperature for at least 8 hours and up to 12 hours.
2 Using a fine-mesh sieve, drain and rinse peas. In a 4-quart saucepan, combine peas and 2 1/2 cups water. Bring to a boil over high. Reduce heat to medium-low; cover and gently simmer, stirring occasionally, until peas are soft and beginning to get mushy, 30 minutes to 1 hour, adding more water, about 2 tablespoons at a time, as needed if mixture appears dry.
3 Uncover saucepan. Using the back of a spoon or a potato masher, mash peas until starting to become smooth. Continue cooking and mashing over medium-low until all peas are smashed and mushy and consistency appears thick, 2 to 3 minutes. Stir in remaining 1 teaspoon salt. Add fresh mint (if using); serve hot.