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Mashed Peas and Potatoes with Corn (Irio)

Photo: Oxmoor House
Hands-on time 29 mins
Total time 40 mins
Yield Serves 10 (serving size: about 1/2 cup)
In the Kenyan language of Kikuyu, irio just means "food." But in daily use, it means a quick dish of the region's staples: mashed potatoes, corn, peas, and greens. Irio is perfectly at home alongside roasted or grilled meats, but if you want some meatless protein, stir about a cup of frozen and thawed lima beans directly into the mash.

Ingredients

  • 1 1/2 pounds baking potatoes, peeled and coarsely chopped
  • 2 1/2 cups water
  • 1 1/2 teaspoons salt
  • 2 cups frozen green peas
  • 1 tablespoon butter
  • 3/4 cup finely chopped onion
  • 4 cups chopped spinach, kale, or watercress (about 4 ounces)
  • 1 1/2 cups frozen whole-kernel corn

Nutrition Information

  • calories 123
  • fat 1.7 g
  • satfat 0.8 g
  • monofat 0.4 g
  • polyfat 0.2 g
  • protein 3.8 g
  • carbohydrate 24 g
  • fiber 3.1 g
  • cholesterol 3 mg
  • iron 1 mg
  • sodium 88 mg
  • calcium 24 mg

How to Make It

  1. Combine potatoes, 2 1/2 cups water, and salt in medium saucepan; cover and bring to a boil over high heat. Reduce heat to medium; simmer, covered, 7 minutes. Add peas; cover and cook 5 minutes or until potatoes are tender. Drain potato mixture in a colander over a bowl, reserving 1 cup cooking liquid.

  2. Melt butter in saucepan over medium heat. Add onion, sauté 4 minutes or until tender. Add spinach and corn; cook 3 to 4 minutes or until spinach wilts and corn is thoroughly heated. Remove from heat.

  3. Pass potatoes and peas through a ricer or food mill or mash with a potato masher. Stir potato mixture and enough of reserved cooking liquid into spinach mixture to create a creamy texture.

  4. Note: If you have leftovers, you can refrigerate them, and then the next day form them into patties and pan-fry.

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