Back to top

Oldways Kenyan Vegetable Mashed Potatoes

white square bowl with mashed vegetables, corn, and collard greens

Ingredients

Water to cover (about 4-5 cups)
3 pounds of small-to-medium-size potatoes (yellow, red, or white), chopped into quarters
2 tablespoons extra-virgin olive oil
8 garlic cloves, minced
1 bunch of collard greens, chopped into long, thin strips (chiffonade)
Pinch of paprika
Salt
1 can (15-ounce) of corn, no salt added
1 can (15-ounce) of green peas, no salt added
1 tablespoon dried sage

Preparation 

  1. Bring pot of 4-5 cups of water to a boil.

  2. Drop in the potatoes and boil for about 20 minutes. Set timer for 15 minutes.

  3. In a smaller pot or pan, add the olive oil and cook on medium heat. Add the garlic, collard greens, paprika, and salt to taste; sauté for about 5 minutes. Add the corn and continue to cook on low-medium heat for another 4-5 minutes.

  4. At 15 minutes (when your timer goes off), add the peas to the potatoes to boil.

  5. When the potatoes and peas are done, drain off most of the water (leaving about 1⁄2 cup behind) and mash them with a potato masher or large spoon until smooth.

  6. Stir the greens, garlic, corn, and sage into the potato-pea mash.

  7. Salt to taste and enjoy.

Note: 

Recipe and photo courtesy of Oldways and shared with permission. Original published here: https://oldwayspt.org/recipes/oldways-kenyan-vegetable-mashed-potatoes Sodium (salt) content varies based on how much salt is added when serving the recipe. Frozen corn and peas can be used instead of canned if you prefer.

Nutrition Facts

Servings per Recipe:
10.00
Calories
160.00
Fat
3.00
g
Sodium
30.00
mg
Total carbohydrates
32.00
g
Fiber
5.00
g
Protein
5.00
g
Facebook icon
Twitter icon
Pinterest icon
e-mail icon