Irio: Kenyan Mashed Potatoes and Corn

Ingredients

• 1.5 lbs potatoes, peeled
• 1.5 cups corn kernels (fresh, frozen, or canned)
• 1 cup peas (fresh or frozen)
• 1 medium onion, yellow
• 4 tbsp butter
• 1 tsp salt
• ½ tsp black pepper
• 6 cups water

Instructions

1. 1

   Cut the peeled potatoes into 1-inch cubes (about the size of dice) by slicing them into thick rounds, then cutting each round into cubes, so they cook evenly and quickly.

2. 2

   Cut the onion in half from root to tip, place cut-side down on the board, and slice crosswise into thin half-moon pieces about 1/8-inch thick.

3. 3

   Fill a large pot with 6 cups of water and bring it to a rolling boil over high heat, about 5 minutes—the water should be visibly bubbling hard across the surface.

4. 4

   Add the potato cubes to the boiling water and stir once with a wooden spoon; let them return to a boil, then reduce the heat to medium-high and simmer uncovered for 8 minutes.

5. 5

   Add the corn and peas to the pot and stir once; continue simmering for 5 more minutes until the potatoes are very tender and break apart easily when pressed against the side of the pot with a spoon.

6. 6

   While the vegetables simmer, place a large skillet over medium-high heat and add 2 tablespoons of butter; let it melt and foam gently, about 1 minute.

7. 7

   Add the sliced onion to the hot butter and stir every 15 seconds until the onion turns golden and slightly caramelized (edges brown and smell very sweet), about 5 minutes.

8. 8

   Drain the cooked potatoes, corn, and peas in a colander, shaking gently to remove excess water, then transfer them to a large mixing bowl.

9. 9

   Add the remaining 2 tablespoons of butter, the 1 teaspoon salt, and 0.5 teaspoon black pepper to the warm vegetables.

10. 10

    Mash with a potato masher (or large fork) by pressing down and dragging the masher through the vegetables in a circular motion until the mixture is creamy with small soft lumps remaining, about 2 minutes.

11. 11

    Pour the caramelized onion and all its butter into the mashed mixture and stir gently with a wooden spoon until the onion is evenly distributed throughout.

12. 12

    Taste a small spoonful; if needed, add a pinch more salt and stir. Transfer to a serving bowl or divide among plates while still warm.

Tools you’ll need

• large pot (4–5 quart capacity)
• wooden spoon
• colander
• large skillet (10–12 inch)
• large mixing bowl
• potato masher or fork

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