Irio

• 2 cups frozen peas
• 1 12 lbs russet potatoes, peeled and cut in small chunks
• 2 teaspoons salt
• 2 cups fresh corn kernels or 2 cups frozen corn kernels
• 1 tablespoon butter

1. Combine peas, potatoes and salt in a saucepan.
2. Fill with water until just covered.
3. Bring to a boil, reduce heat, and simmer until potatoes are tender, 15-20 minutes.
4. Drain, reserving 1/2 c liquid.
5. Meanwhile, simmer corn in salted water in a separate pot until tender.
6. Drain.
7. Mash peas and potatoes with a potato masher, or press through a ricer.
8. Stir in corn, and enough reserved cooking water to make a smooth puree.
9. Season with salt and pepper, and top with butter.

frozen peas, potatoes, salt, corn kernels, butter

Taken from www.food.com/recipe/irio-358928 (may not work)