Irio

This dish is my new comfort food.  It's easy to make and seems like home at the same time.  I'm surprised it's not served more often -- it will certainly be a regular coming out of my kitchen.

I found quite a few recipes for this dish, but all were pretty much the same.  The big differences seemed to be in the texture of the finished product, much the same way that mashed potatoes vary from cook to cook.

Irio

1 1/12 pounds Potato
2 cups Frozen Peas
2 cups Frozen Corn
2 tbsp Butter
Salt to Taste

• Cut up the potatoes into 1/2 inch slices.  I leave the skins on instead of peeling, although most recipes for Irio I found instructed to peel the potatoes.
• Put the potato and peas in a pot and cover with water.  Boil until the potatoes are ready for mashing.  My test:  I poke them with a fork and it slides in easily, but the potatoes are not at the stage where they are falling apart.
• When the potatoes and peas are nearly done, bring the corn to boil in a separate pot.
• Back to the potatoes -- drain the potato/pea mixture but save the liquid.
• Mash the potatoes and peas.  The peas can be stubborn, so try and be thorough to make sure most are smashed at least a little.  A number of recipes call for putting the mixture through a ricer, but I prefer to skip that step.
• Drain the corn (no need to save the water this time unless you have another purpose for it).  Add the corn to the potato mixture.
• Also add the butter and salt.
• Start off with adding about a quarter cup of the saved liquid, then stir the mixture until the butter has melted and everything is evenly combined.  If the mixture is too thick for your liking, add additional liquid until is has a consistency that pleases you.
• Enjoy as a main dish or as a side.