Mashed Irio with Peas, Corn, and Potatoes

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A colorful Kenyan mashed vegetable dish blending peas, corn, and potatoes for a comforting side. This african-inspired vegetarian ready in about 30 minutes pairs peeled potatoes, cut into 1-inch cubes, fresh or frozen green peas, fresh or frozen corn kernels for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 5 min Cook: 25 min Serves 4 African cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Place 3 cups peeled and cubed potatoes in a large pot and cover with cold water. Bring to a boil over high heat and cook for 15 minutes until potatoes are tender.
  2. Step 2: Add 1 1/2 cups peas and 1 1/2 cups corn kernels to the pot and cook together for 5 more minutes until all vegetables are soft.
  3. Step 3: Drain all vegetables well and return to the pot. Add 3 tbsp unsalted butter, 1/2 cup whole milk, 1 tsp salt, and 1/4 tsp black pepper.
  4. Step 4: Mash the mixture with a potato masher or fork until smooth but still slightly chunky, adjusting milk for desired creaminess.
  5. Step 5: Taste and adjust seasoning if needed. Serve warm as a colorful and nutritious side.

Frequently asked questions

How long does Mashed Irio with Peas, Corn, and Potatoes take to make?

Total time is about 30 minutes (5 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Mashed Irio with Peas, Corn, and Potatoes?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep fresh or frozen green peas from drying out.

Can I substitute ingredients in Mashed Irio with Peas, Corn, and Potatoes?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Mashed Irio with Peas, Corn, and Potatoes for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Mashed Irio with Peas, Corn, and Potatoes?

African vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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