Irio (Mukimo) — Kenyan Mashed Potatoes, Peas, Corn, and Greens

• 1.2 kgfloury potatoes (peeled and cut into 4 cm chunks)
• 300 ggreen peas (fresh or frozen)
• 250 ggreen maize kernels (fresh maize or thawed frozen corn)
• 200 gsukuma wiki (collard greens) (stems removed, leaves finely shredded)
• 1.4 lwater
• 10 gfine sea salt
• 30 gunsalted butter
• 0.5 tspground white pepper

Instructions

1. 1

   Put the potatoes in a large heavy pot with the water and 6 g of the salt. Bring to a boil over medium-high heat, then reduce the heat to a steady simmer so the potatoes cook evenly without breaking apart too early.

2. 2

   Simmer the potatoes for 12 minutes, then add the green peas and green maize kernels to the same pot. Continue cooking for 10 to 12 minutes, until the potatoes are fully tender and the maize is cooked but still pleasantly firm, as it should be in Kenyan irio.

3. 3

   Add the shredded sukuma wiki and cook for 3 minutes, pressing it lightly into the hot liquid so it wilts quickly. The greens should stay bright and fresh, giving the mukimo its characteristic green color and earthy flavor.

4. 4

   Reserve 180 ml of the cooking liquid in a cup, then drain the vegetables well. Return the vegetables to the warm pot and let them stand uncovered for 2 minutes so excess steam escapes and the mash does not become watery.

5. 5

   Add the butter, white pepper, and remaining 4 g salt to the pot. Mash with a potato masher until the potatoes and peas are mostly smooth while some maize kernels remain whole for traditional texture.

6. 6

   If the irio feels too stiff, mix in the reserved cooking liquid 30 ml at a time until it is soft, cohesive, and scoopable. Serve hot in generous mounds, especially beside nyama choma, a simple mchuzi, or kachumbari.