Oldways Kenyan Vegetable Mashed Potatoes

“Mashes” – mashed potatoes, sweet potatoes, grains, and other tubers – are a popular food staple found throughout Africa. Inspired by a traditional mashed potato dish, Irio, found in Kenya, this recipe gives classic mashed potatoes a boost by adding greens, peas, and corn right into the mix.

Filed Under: African Heritage Diet, Vegetarian & Vegan Diet, Side dishes, Vegetarian, Vegan, Gluten-free

Rating

Average: 0 (0 votes)

Active time

25 minutes

Total time

25 minutes

Yield

10 Servings

Ingredients

Water to cover (about 4-5 cups)

3 pounds of small-to-medium-size potatoes (yellow, red, or white), chopped into quarters

2 tablespoons extra-virgin olive oil

8 garlic cloves, minced

1 bunch of collard greens, chopped into long, thin strips (chiﬀonade)

pinch of paprika

Salt

1 can (15-ounce) of corn, no salt added

1 can (15-ounce) of green peas, no salt added

1 tablespoon dried sage

Instructions

Bring your pot of 4-5 cups of water to a boil.
Drop in the potatoes and boil for about 20 minutes. Set timer for 15 minutes.
In a smaller pot or pan, add the olive oil and cook on medium heat. Add the garlic, collard greens, paprika, and salt to taste; sauté for about 5 minutes. Add the corn and continue to cook on low-medium heat for another 4-5 minutes.
At 15 minutes (when your timer goes oﬀ), add the peas to the potatoes to boil.
When the potatoes and peas are done, drain oﬀ most of the water (leaving about 1⁄2 cup behind) and mash them with a potato masher or large spoon until smooth.
Stir the greens, garlic, corn, and sage into the potato-pea mash.
Salt to taste and enjoy!

Note: Frozen corn and peas can be used instead of canned if you prefer.

An Oldways recipe and photo.