Irio

Ingredients

• 2 cups frozen peas
• 1 1/2 lbs russet potatoes, peeled and cut in small chunks
• 2 teaspoons salt
• 2 cups fresh corn kernels or frozen corn kernels
• 1 tablespoon butter

Directions

1. 1

   Combine peas, potatoes and salt in a saucepan. Fill with water until just covered. Bring to a boil, reduce heat, and simmer until potatoes are tender, 15-20 minutes. Drain, reserving 1/2 c liquid.

2. 2

   Meanwhile, simmer corn in salted water in a separate pot until tender. Drain.

3. 3

   Mash peas and potatoes with a potato masher, or press through a ricer. Stir in corn, and enough reserved cooking water to make a smooth puree. Season with salt and pepper, and top with butter.