Ingredients

Print recipe

Directions

Mushy peas are traditionally served with fish and chips but their appeal has spread to culinary connoisseurs. Give it some soul with fresh mint and this scrumptious side will work wonderfully with pies and lamb. If mint is not your thing, that’s fine, just leave it out.
  1. Boil the potatoes in salted water until nearly tender.  Add the peas to the pan and after 2 minutes of boiling, add the mint.  After a minute, drain into a colander.
  2. Put everything back into the pan and mash with a potato masher until smooth.
  3. Add the butter and season carefully to taste.

explore our

Similar Recipes

Starters

Rory O’Connell’s Leek Mousse with Mussels and Sauce Bretonne

Rory O'Connell's leek mousse is rich and delicious and should be served in sm...

Seasonal

White Christmas Cake

Preheat the oven to 160°C/325°F/Gas Mark 3. Line the t...

Serves 8 - 10
Seasonal

Charred Sprouts with Cranberry and Orange Kerrygold Butter

...

Main courses

Leg of Lamb with Rosemary and Irish Butter

...

Sides & Nibbles

Sizzling Prawns with chilli & butter

Spice up your life with this irresistible shellfish recipe. Easy to whip up in n...

Serves 4
Baking

Almond Roca Cake

Preheat the oven to 180C. Grease two round cake tins and line with pa...

Main courses

Irish stew hot-pot

Cold Winter evenings, a peat fire and pot of stew. This recipe is a right of pas...

Serves 4-6
see more