Mushy Peas (Irish)

A popular accompaniment, in Ireland as in England, to fish and chips or any kind of simply fried fish, mushy peas - which are pretty much just what they sound like - also go nicely with grilled or roasted salmon or roast chicken. In some of Ireland's better restaurants, fresh peas are used in this dish, but traditionalists insist on a variety of dried field peas called "marrow-fat peas."

½ lb marrowfat peas, soaked overnight (250 g)
2 Tbsp. butter
sea salt
black pepper, freshly ground

Drain the peas and put them into a large saucepan with enough water to cover them by about 2" (5 cm). Bring the water to a boil over high heat, then reduce the heat to low, cover the pan loosely, and simmer, stirring occasionally, for 1½-2 hours or until the peas are very soft. If the peas dry out, add enough water to just cover them and continue cooking.

Drain the peas, then return them to the same saucepan and stir them for 1-2 minutes to dry them out. Add the butter and plenty of salt and pepper to the peas and stir well until the butter is melted. Beat the peas with a heavy whisk or wooden spoon until smooth but with some lumps remaining.

Makes 4 servings.