Minty Mushey Peas

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.

Ingredients:

• 2 medium potatoes, peeled & roughly chopped
• 1kg (2lb 3oz) frozen minted peas
• 1 handful fresh mint or Ballymaloe Mint Sauce
• 3 large knobs Pure Irish Butter
• Sea salt
• Freshly ground black pepper

Method: 

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.

Source: Kerrygold

Appetizers and Snacks, Dinner, Easter, Side Dishes, St. Patrick's Day, Traditional Irish

848 Comments