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4 Serves
90 Mins
Peel and chop the boiling potatoes into uniform chunks.
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KenyanVitamin K
13 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
50 µg / 400 µgCalcium
21 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
32 mg / 420 mgPhosphorus
90 mg / 1,250 mgPotassium
270 mg / 4,700 mgSodium
302 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
4 g / 28 gSugar
6 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
13 gAlcohol
0 g
Place the potatoes in a large pot, cover with water, and boil until tender, approximately 20-25 minutes.
In a separate saucepan, boil the green peas and corn kernels until soft, then drain.
Drain the potatoes and add them to the pot with the cooked peas and corn. Mash everything together using a potato masher until you reach your desired consistency.
Heat olive oil in a frying pan and sauté the finely chopped onion until translucent, then stir it into the mashed mixture.
Season the Irio with salt and black pepper to taste and serve hot.
7
g66
g10
g
