If you're using fresh peas, shell them and rinse under cold water. For frozen peas, no need to thaw—just give them a quick rinse. Canned peas, like those used in a canned peas recipe, should be drained and rinsed thoroughly to remove excess sodium. Field peas, crowder peas, or even sweet peas can be used depending on the texture and flavor you prefer. Each type adds a different depth, making this a surprisingly flexible peas recipe.

Heat the olive oil and butter in a medium skillet over medium heat. Once the butter is melted and sizzling, add the minced garlic and shallot. Sauté for 2–3 minutes until soft and fragrant, but not browned. This aromatic base is what gives this mash its savory complexity.

Toss in your peas—frozen, fresh, or even leftover from a snap peas recipe side dish. Stir to combine with the aromatics, then add a splash of water (about 2 tablespoons). Cover and let cook for 5 minutes, allowing the peas to soften and absorb the flavors.

Uncover the skillet and decide your texture. For a chunkier, more rustic finish similar to traditional British mushy peas or English mushy peas, mash the peas directly in the skillet using a fork or masher. For a creamy, velvety consistency akin to puréed sweet peas recipes, transfer to a blender or food processor and pulse until smooth, adding a touch of cream or milk if needed.

Return the mash to the pan if you blended it. Stir in the Parmesan cheese, thyme, salt, and pepper. Taste and adjust seasoning. Add lemon zest at the end for a bit of zing—this elevates the dish, especially if you're serving it as a frozen peas recipe side dish with grilled meats or fish.

Serve immediately while hot. It pairs beautifully with roasted chicken, lamb, or, staying true to its roots, fish chips and mushy peas. This creamy pea mash will remind you of both comfort food and elegant fare—truly the best of both worlds.