Irio: Kenyan Mashed Potatoes and Corn

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 9

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

Step 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.

Step 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.

Step 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.