Mushy peas, a British standard, is overlooked here in the US.

Comforting and easy to make, the dish works well as a side to something crispy, like fish & chips (surprise!) or fried chicken.

While the authentic version is made from marrowfat peas — mature and field-dried — this one uses plain old frozen peas, offers savory oomph via chicken stock and white onion, and is easily altered to suit your liking.

You’ll be sorry if you use canned peas.  While this dish is no misnomer, you’ll want some texture.

Mushy Peas
2 pounds frozen peas (not the little fancy ones)
1 cup chicken stock
1/2 cup roughly chopped white onion, rinsed (this removes some of the sharpness)
1 tablespoon sugar
Couple dashes white pepper
1 teaspoon sea salt (depending upon saltiness of stock)
5 young mint leaves — no stems!!!
3 tablespoons unsalted butter
3 tablespoons heavy cream
1/8 teaspoon ground nutmeg (or a few fine gratings of whole nutmeg)

1).  Simmer all except butter, cream, nutmeg and mint shreds over low heat, covered, until peas are soft.
2).  Drain liquids into cup and drink later.  Why waste?
3).  Blend butter and cream into peas using an immersion blender, but leave peas reasonably chunky.
4).  Heat through over low heat, if needed.
5).  Check seasoning.
6).  Serve topped with a few mint shreds.

Note:  If you want to serve this as pea soup, leave the liquids in.  You may need to add a little more stock to thin out the soup.  See how it goes.  RPWXM2H8ZUF7