Irio is a nutritious and simple dish. Potatoes are mixed with peas and greens and mashed. Unlike smooth mashed potatoes, Irio has a coarse texture, with some pea balls remaining whole.
Similar to Mukimo, Irio should have a pleasant green colour and is served hot.
In a large pot, place the potatoes and salt. Cover with cold water until the potatoes are just submerged.
Bring to a boil and cook for 10 minutes. Add the peas and green leaves (spinach/collard greens).
Cook for another 10–15 minutes until the potatoes and peas are completely tender.
Drain most of the water from the pot, but save about 1/2 cup in case the mash is too dry.
Add butter or oil.
Using a potato masher, vigorously mash the mixture. The goal is to mash the potatoes and leaves, but to leave most of the pea balls whole to give the mash texture. Irio should be thick and elastic.
If the mash is too dry or stiff, gradually add the reserved hot water.
Taste and add more salt if necessary.
Serve warm as a side dish, ideally with Nyama Choma or a beef stew.