2 large russet potatoes, peeled
2 quarts water
1 tablespoon kosher salt
2 cups frozen green peas
2 tablespoons butter, softened to room temperature
Ground black pepper, to taste
Chop the russet potatoes into 2-inch chunks. Put into a large pot. Add water and kosher salt and bring to a boil. Reduce heat and simmer 15 to 20 minutes, until potatoes are fork-tender.
While the potatoes are cooking, prepare the frozen peas according to the package directions. After cooking, drain and set aside.
When potatoes are cooked, drain them, and add to a large bowl. Add the cooked, drained peas. Mash together using a hand-held mixer or potato masher. Alternatively, press batches of the potatoes and peas through a ricer.
Stir in softened butter. Season with a pinch of ground black pepper, if desired.
Notes and Instructions
Cooking tips/notes: In Kenya, this dish is called irio. I can’t think of any better version of comfort food. It’s a beautiful, bright green!
Recipe and photo credit: Traci Barr