How to make the British classic: Mushy Peas.

It sounds utterly vile, I know. But I swear it's not. I've always like the underlying flavor of a pea, but haven't been crazy about the tiny, tumbling, BB-like configuration of the vegetable. I found it just wasn't conducive to holding extreme amounts of butter, so smashing it up seemed to be the smartest answer.

Instructions

Difficulty: Easy

1. Throw a big bag of frozen petite pois into a pot of salted, boiling water.
2. Fit your cuisinart with its standard chopping blade.
3. Once the peas are cooked (only about 4 minutes), throw them into the cweeze.
4. Scoop in about 2 tablespoons of butter and a heaping spatula-full of creme fraiche. The creme fraiche gives a tart-bite to the creamy, soft pea-taste.
5. Blitz for a moment and then salt and pepper to taste.
6. Then blitz for a ridiculously long time--until you have an entirely smooth batch of pale greenosity.

Tips & Warnings

• Serve, heaped in one serving bowl, with yet another pat of sunny, yellow butter.
• Eat this weird side-dish alongside your favorite roast chicken and some crunchy, roasted potatoes.