Frozen peas retain their nutrients much more than canned, and they taste fresh and delicious. You can add more liquid (water or cream) depending how mushy you want your peas. Use skim milk if you're watching your calories.
TIP: For authentic mushy peas as served in English/Irish pubs, you never start with canned or frozen peas. This is an easy basic recipe to which you can add seasonings, that I will be bringing to a St Paddy's day party hosted by Irish friends from Dublin: Soak dried peas overnight in a large bowl with several cups of water, and 2 tsp. of baking soda. The baking soda is important as that is what makes the peas break down. The next day, drain the peas, add water just to cover, and simmer for 20 mintues. The peas will break up nicely without mashing. Add a little water if needed to bring to the consistency you like. Don't season until the end or it toughens the peas. It's great served with malt vinegar, and you can add mint if desired. - 10 Mar 2008 (Review from Allrecipes US | Canada)
Peas are always a great side dish, however if you are looking for AUTHENTIC mushy peas, you need to use marrowfat peas and follow the directions. Being from England, i am fussy about my peas and no other peas but marrowfat peas will truly make traditional english mushy peas. - 09 Jan 2009 (Review from Allrecipes US | Canada)
My boyfriend and I just returned from the UK and we fell in love with mushy peas while we were over there. I was delighted to find a recipe for them on allrecipes, however I was really skeptical as to how they would taste. These were AWESOME, and tasted just like the mushy peas we enjoyed in England! Thank you so much for this easy, delicious recipe. I served these with traditional fish and chips... fried cod and fried potato strips. - 19 Sep 2006 (Review from Allrecipes US | Canada)