Veggie Mash-Up USDA Recipe for Family Child Care Homes

Age Group: Ages 3-5
Serving Size: 6
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 provides ¼ cup vegetable.
SOURCE
Team Nutrition CACFP Multicultural Recipe Project.
https://teamnutrition.usda.gov
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Ingredients
 

  • 2 cups Water
  • 1¼ cups (about 2 medium potatoes) Potatoes, yellow, fresh, peeled, quartered
  • ⅔ cup Peas, green, canned, low-sodium, drained
  • ½ Tbsp Canola oil
  • 2 cloves (1 clove is about ½ tsp minced) Garlic, fresh, minced
  • 1 cup Swiss chard, raw, chopped into long, thin strips (chiffonade), packed
  • ⅓ cup Corn, canned, low-sodium, drained
  • ¼ tsp Sage, dried, ground
  • ¼ tsp Onion powder
  • ¼ tsp Salt, table
  • ¼ tsp Black pepper, ground

Quantity
 

  • 2 cups Water
  • 1¼ cups (about 2 medium potatoes) Potatoes, yellow, fresh, peeled, quartered
  • ⅔ cup Peas, green, canned, low-sodium, drained
  • ½ Tbsp Canola oil
  • 2 cloves (1 clove is about ½ tsp minced) Garlic, fresh, minced
  • 1 cup Swiss chard, raw, chopped into long, thin strips (chiffonade), packed
  • ⅓ cup Corn, canned, low-sodium, drained
  • ¼ tsp Sage, dried, ground
  • ¼ tsp Onion powder
  • ¼ tsp Salt, table
  • ¼ tsp Black pepper, ground

Ingredients
 

  • 2 cups Water
  • 1¼ cups (about 2 medium potatoes) Potatoes, yellow, fresh, peeled, quartered
  • ⅔ cup Peas, green, canned, low-sodium, drained
  • ½ Tbsp Canola oil
  • 2 cloves (1 clove is about ½ tsp minced) Garlic, fresh, minced
  • 1 cup Swiss chard, raw, chopped into long, thin strips (chiffonade), packed
  • ⅓ cup Corn, canned, low-sodium, drained
  • ¼ tsp Sage, dried, ground
  • ¼ tsp Onion powder
  • ¼ tsp Salt, table
  • ¼ tsp Black pepper, ground

Quantity
 

  • 2 cups Water
  • 1¼ cups (about 2 medium potatoes) Potatoes, yellow, fresh, peeled, quartered
  • ⅔ cup Peas, green, canned, low-sodium, drained
  • ½ Tbsp Canola oil
  • 2 cloves (1 clove is about ½ tsp minced) Garlic, fresh, minced
  • 1 cup Swiss chard, raw, chopped into long, thin strips (chiffonade), packed
  • ⅓ cup Corn, canned, low-sodium, drained
  • ¼ tsp Sage, dried, ground
  • ¼ tsp Onion powder
  • ¼ tsp Salt, table
  • ¼ tsp Black pepper, ground
*See Marketing Guide

Ingredients
 

  • 2 cups Water
  • 1¼ cups (about 2 medium potatoes) Potatoes, yellow, fresh, peeled, quartered
  • ⅔ cup Peas, green, canned, low-sodium, drained
  • ½ Tbsp Canola oil
  • 2 cloves (1 clove is about ½ tsp minced) Garlic, fresh, minced
  • 1 cup Swiss chard, raw, chopped into long, thin strips (chiffonade), packed
  • ⅓ cup Corn, canned, low-sodium, drained
  • ¼ tsp Sage, dried, ground
  • ¼ tsp Onion powder
  • ¼ tsp Salt, table
  • ¼ tsp Black pepper, ground

Quantity
 

  • 2 cups Water
  • 1¼ cups (about 2 medium potatoes) Potatoes, yellow, fresh, peeled, quartered
  • ⅔ cup Peas, green, canned, low-sodium, drained
  • ½ Tbsp Canola oil
  • 2 cloves (1 clove is about ½ tsp minced) Garlic, fresh, minced
  • 1 cup Swiss chard, raw, chopped into long, thin strips (chiffonade), packed
  • ⅓ cup Corn, canned, low-sodium, drained
  • ¼ tsp Sage, dried, ground
  • ¼ tsp Onion powder
  • ¼ tsp Salt, table
  • ¼ tsp Black pepper, ground
*See Marketing Guide

Ingredients
 

  • 2 cups Water
  • 1¼ cups (about 2 medium potatoes) Potatoes, yellow, fresh, peeled, quartered
  • ⅔ cup Peas, green, canned, low-sodium, drained
  • ½ Tbsp Canola oil
  • 2 cloves (1 clove is about ½ tsp minced) Garlic, fresh, minced
  • 1 cup Swiss chard, raw, chopped into long, thin strips (chiffonade), packed
  • ⅓ cup Corn, canned, low-sodium, drained
  • ¼ tsp Sage, dried, ground
  • ¼ tsp Onion powder
  • ¼ tsp Salt, table
  • ¼ tsp Black pepper, ground

Quantity
 

  • 2 cups Water
  • 1¼ cups (about 2 medium potatoes) Potatoes, yellow, fresh, peeled, quartered
  • ⅔ cup Peas, green, canned, low-sodium, drained
  • ½ Tbsp Canola oil
  • 2 cloves (1 clove is about ½ tsp minced) Garlic, fresh, minced
  • 1 cup Swiss chard, raw, chopped into long, thin strips (chiffonade), packed
  • ⅓ cup Corn, canned, low-sodium, drained
  • ¼ tsp Sage, dried, ground
  • ¼ tsp Onion powder
  • ¼ tsp Salt, table
  • ¼ tsp Black pepper, ground
*See Marketing Guide

Ingredients
 

  • 2 cups Water
  • 1¼ cups (about 2 medium potatoes) Potatoes, yellow, fresh, peeled, quartered
  • ⅔ cup Peas, green, canned, low-sodium, drained
  • ½ Tbsp Canola oil
  • 2 cloves (1 clove is about ½ tsp minced) Garlic, fresh, minced
  • 1 cup Swiss chard, raw, chopped into long, thin strips (chiffonade), packed
  • ⅓ cup Corn, canned, low-sodium, drained
  • ¼ tsp Sage, dried, ground
  • ¼ tsp Onion powder
  • ¼ tsp Salt, table
  • ¼ tsp Black pepper, ground

Quantity
 

  • 2 cups Water
  • 1¼ cups (about 2 medium potatoes) Potatoes, yellow, fresh, peeled, quartered
  • ⅔ cup Peas, green, canned, low-sodium, drained
  • ½ Tbsp Canola oil
  • 2 cloves (1 clove is about ½ tsp minced) Garlic, fresh, minced
  • 1 cup Swiss chard, raw, chopped into long, thin strips (chiffonade), packed
  • ⅓ cup Corn, canned, low-sodium, drained
  • ¼ tsp Sage, dried, ground
  • ¼ tsp Onion powder
  • ¼ tsp Salt, table
  • ¼ tsp Black pepper, ground
*See Marketing Guide

Instructions
 

  • Add the potatoes to a small stockpot, and cover completely with cold water (about 2 cups). 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. Heat to 140 °F or higher for at least 15 seconds.
  • Turn stove off; drain the water from the potatoes and peas, reserving about ½ cup of 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 garlic, Swiss chard, corn, sage, onion powder, salt, and pepper on medium–high heat until sage is toasted, 5–7 minutes.
  • Stir the sautéed vegetables into the hot potato–pea mash.
  • Serve ¼ cup.
    Critical Control Point: Hold at 140 °F or higher.

Nutrition INFORMATION

Veggie Mash-Up USDA Recipe for Family Child Care Homes
Amount Per Serving
 
0 ¼ cup
Calories
58
Total Fat
 
1
g
2
%
Saturated Fat
 
0
g
0
%
Sodium
 
150
mg
7
%
Total Carbohydrate
 
10
g
3
%
Dietary Fiber
 
2
g
8
%
Total Sugars
 
1
g
1
%
Protein
 
2
g
4
%
Calcium
 
15
mg
2
%
Iron
 
0
mg
0
%
N/A=data not available
*Marketing Guide
Yield / Volume