IRIO "Mashed Potatoes" Origin:Kenya

Ingredients
Green peas -- 2 cups
Potatoes, peeled and cut into chunks -- 1 1/2 pounds
Water -- to cover
Salt -- 2 teaspoons
Corn, fresh or frozen -- 2 cups

Method
Place the peas and potatoes in a large saucepan and add water to cover. Stir in the salt and place over medium flame. Bring to a boil, then reduce heat and simmer until potatoes are cooked through. Drain, reserving the liquid.
Simmer the corn with a little salted water in a separate saucepan for a few minutes while the potatoes and peas are cooking.
Mash the potatoes and peas together with a potato masher or put through a ricer to form a pale green puree. Stir in the corn with a little of the reserved liquid and season to taste with salt and pepper. Serve hot.

Variations
In Kenya, dried green peas are often used for this dish and need to be soaked in water and then cooked separately from the potatoes.
Add a little butter to the final puree for a little more flavor if you like.
Stir some lima beans or sautéed greens into the puree for added flavor, texture and color