Irio, a simple dish of mashed potatoes, corn, and green vegetables is a traditional Kenyan dish. This delicious version of the recipe uses vegetables that are commonly available in the United States.CACFP CREDITING INFORMATION ¼ cup (No. 16 scoop) provides ¼ cup vegetable.SOURCETeam Nutrition CACFP Multicultural Recipe Project.https://teamnutrition.usda.gov
Add the potatoes to a large stockpot and cover completely with cold water.For 25 servings, about 2 qt ⅓ cup. For 50 servings, about 1 gal ⅔ cup.Bring to a boil on medium–high heat. Boil for 10 minutes.
Add the peas to the pot of boiling potatoes, and continue to boil the vegetables for an additional 5 minutes or until potatoes are tender.Critical Control Point: Heat to 140 °F or higher for at least 15 seconds.
Turn stove off, and drain the water from the potatoes and peas, reserving about ½ cup of the cooking water.
Mash potatoes and peas with a potato masher or mixer. Do not overmix. If mixture is too dry, add reserved water, 1 Tbsp at a time until the desired consistency is reached.
Heat oil in a medium sauté pan. Sauté minced garlic, Swiss chard, corn, sage, onion powder, salt, and pepper on medium-high heat until onions are tender and sage is toasted, 5–7 minutes.
Stir the sautéed vegetables into the hot potato–pea mash.
Serve ¼ cup (No. 16 scoop).Critical Control Point: Hold at 140 °F or higher.
Veggie Mash-Up USDA Recipe for Child Care Centers
Amount Per Serving 0 ¼ cup (No. 16 scoop)
Calories 58Calories from Fat 9
% Daily Value*
Total Fat 1g2%
Saturated Fat 0g0%
Total Carbohydrates 10g3%
Dietary Fiber 2g8%
Total Sugars 1g1%
Yellow potatoes: 2 lb 4 oz
Garlic: 1 Tbsp 1 tsp
Swiss chard: 5 oz
Yellow potatoes: 4 lb 8 oz
Garlic: 2 Tbsp 2 tsp
Swiss chard: 9 oz
*See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.1 clove is about ½ teaspoon minced.