Irio

Ingredients

• 2 lbs potatoes (about 5 medium), peeled and cut into 1 1/2-inch chunks
• 2 cups fresh or frozen sweet corn kernels
• 1 cup fresh or frozen green peas
• 4 cups chopped pumpkin leaves or baby spinach, tightly packed
• 1 small onion, finely diced
• 2 tablespoons butter or ghee
• 1 teaspoon salt, plus more to taste
• Water, as needed

Before you cook

• Peel the potatoes and cut them into 1 1/2-inch chunks.
• Rinse the pumpkin leaves or spinach and chop roughly.
• Finely dice the onion.

Steps

1. Put the corn and peas into a large pot and add enough water to cover by about an inch.
2. Bring the pot to a boil over high heat.
3. Reduce the heat to medium and simmer the corn and peas for 10 minutes.
4. Add the potato chunks and the salt to the pot.
5. Add more water if needed so the vegetables are just covered.
6. Bring the pot back to a boil, then reduce to a steady simmer.
7. Cook for 15 to 18 minutes, until the potatoes are completely tender when pierced with a fork.
8. Stir in the chopped pumpkin leaves or spinach.
9. Cook for 3 more minutes, until the greens have wilted.
10. Drain off most of the liquid, leaving only a few tablespoons in the pot.
11. Mash everything together directly in the pot with a potato masher until mostly smooth with small flecks of corn and peas.
12. Melt the butter in a small pan over medium heat.
13. Add the diced onion to the butter and cook for 5 to 6 minutes, stirring occasionally, until softened and lightly golden.
14. Stir half of the buttered onion into the mash and spoon the rest over the top to serve.