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Veggie Mash-Up USDA Recipe for Child Care Centers

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.
SOURCE
Team Nutrition CACFP Multicultural Recipe Project.
https://teamnutrition.usda.gov
Prep Time30 minutes
Cook Time20 minutes
Course: Side Dish
Keyword: Child Care Centers, CACFP
Age Group: Ages 3-5
Serving Size: 25-50
Program Type: CACFP
Program Meal Type: Lunch, Supper
Conventional Meal Category: Side Dish, Vegetarian, Plant-based
Program Meal Component: Vegetables
Vegetable Subgroup: Starchy Vegetables, Dark Green Vegetable
Meal Service Temperature: Hot
Cooking Method: Boil
Season: Summer, Spring
25 Servings
Calories: 58

Ingredients

25 Servings

    Weight

    • - - Water
    • 1 lb 13 oz (6–7medium potatoes) *Potato, yellow, fresh, peeled, quartered
    • 1 lb 1 oz Peas, green, canned, low-sodium, drained
    • - - Oil, canola
    • - - *Garlic, fresh, minced
    • 4 oz *Swiss chard, raw, chopped into long, thin strips (chiffonade), packed
    • 8⅓ oz Corn, canned, low-sodium, drained
    • - - Sage, dried, ground
    • - - Onion powder
    • - - Salt, table
    • - - Black pepper, ground

    Measure

    • 2 qt ⅓ cup Water
    • 1 qt 1¼ cups *Potato, yellow, fresh, peeled, quartered
    • 2¾ cups (⅓ No. 10 can) Peas, green, canned, low-sodium, drained
    • 2 Tbsp Oil, canola
    • 8 cloves OR 1 Tbsp 1 tsp *Garlic, fresh, minced
    • 1 qt *Swiss chard, raw, chopped into long, thin strips (chiffonade), packed
    • 1⅓ cups (⅛ No. 10 can) Corn, canned, low-sodium, drained
    • 1 Tbsp 1 tsp Sage, dried, ground
    • 1 tsp Onion powder
    • 1 tsp Salt, table
    • 1 tsp Black pepper, ground

    50 Servings

      Weight

      • - - Water
      • 3 lb 10 oz (12–13 medium potatoes) *Potato, yellow, fresh, peeled, quartered
      • 2 lb 2 oz Peas, green, canned, low-sodium, drained
      • - - Oil, canola
      • - - *Garlic, fresh, minced
      • 8 oz *Swiss chard, raw, chopped into long, thin strips (chiffonade), packed
      • 1 lb ⅔ oz Corn, canned, low-sodium, drained
      • - - Sage, dried, ground
      • - - Onion powder
      • - - Salt, table
      • - - Black pepper, ground

      Measure

      • 1 gal ⅔ cup Water
      • 2 qt 2½ cups *Potato, yellow, fresh, peeled, quartered
      • 1 qt 1½ cups (5⁄8 No. 10 can) Peas, green, canned, low-sodium, drained
      • ¼ cup Oil, canola
      • 16 cloves OR 2 Tbsp 2 tsp *Garlic, fresh, minced
      • 2 qt *Swiss chard, raw, chopped into long, thin strips (chiffonade), packed
      • 2⅔ cups (¼ No. 10 can) Corn, canned, low-sodium, drained
      • 2 Tbsp 2 tsp Sage, dried, ground
      • 2 tsp Onion powder
      • 2 tsp Salt, table
      • 2 tsp Black pepper, ground

      -

      25 Servings

        Weight

        • - - Water
        • 1 lb 13 oz (6–7medium potatoes) *Potato, yellow, fresh, peeled, quartered
        • 1 lb 1 oz Peas, green, canned, low-sodium, drained
        • - - Oil, canola
        • - - *Garlic, fresh, minced
        • 4 oz *Swiss chard, raw, chopped into long, thin strips (chiffonade), packed
        • 8⅓ oz Corn, canned, low-sodium, drained
        • - - Sage, dried, ground
        • - - Onion powder
        • - - Salt, table
        • - - Black pepper, ground

        Measure

        • 2 qt ⅓ cup Water
        • 1 qt 1¼ cups *Potato, yellow, fresh, peeled, quartered
        • 2¾ cups (⅓ No. 10 can) Peas, green, canned, low-sodium, drained
        • 2 Tbsp Oil, canola
        • 8 cloves OR 1 Tbsp 1 tsp *Garlic, fresh, minced
        • 1 qt *Swiss chard, raw, chopped into long, thin strips (chiffonade), packed
        • 1⅓ cups (⅛ No. 10 can) Corn, canned, low-sodium, drained
        • 1 Tbsp 1 tsp Sage, dried, ground
        • 1 tsp Onion powder
        • 1 tsp Salt, table
        • 1 tsp Black pepper, ground

        50 Servings

          Weight

          • - - Water
          • 3 lb 10 oz (12–13 medium potatoes) *Potato, yellow, fresh, peeled, quartered
          • 2 lb 2 oz Peas, green, canned, low-sodium, drained
          • - - Oil, canola
          • - - *Garlic, fresh, minced
          • 8 oz *Swiss chard, raw, chopped into long, thin strips (chiffonade), packed
          • 1 lb ⅔ oz Corn, canned, low-sodium, drained
          • - - Sage, dried, ground
          • - - Onion powder
          • - - Salt, table
          • - - Black pepper, ground

          Measure

          • 1 gal ⅔ cup Water
          • 2 qt 2½ cups *Potato, yellow, fresh, peeled, quartered
          • 1 qt 1½ cups (5⁄8 No. 10 can) Peas, green, canned, low-sodium, drained
          • ¼ cup Oil, canola
          • 16 cloves OR 2 Tbsp 2 tsp *Garlic, fresh, minced
          • 2 qt *Swiss chard, raw, chopped into long, thin strips (chiffonade), packed
          • 2⅔ cups (¼ No. 10 can) Corn, canned, low-sodium, drained
          • 2 Tbsp 2 tsp Sage, dried, ground
          • 2 tsp Onion powder
          • 2 tsp Salt, table
          • 2 tsp Black pepper, ground

          Instructions

          • 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.

          Notes

          *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.

          Nutrition

          Serving: 0¼ cup (No. 16 scoop) | Calories: 58 | Total Carbohydrate: 10g | Protein: 2g | Total Fat: 1g | Saturated Fat: 0g | Sodium: 150mg | Dietary Fiber: 2g | Total Sugars: 1g | Calcium: 15mg | Iron: 0mg