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Spinach and Sweet Corn Mashed Potatoes

SUBMITTED BY: Michele O'Sullivan      PHOTO BY: amy beth

"Fresh spinach and sweet corn blended with mashed potatoes. Yum Yum!"
PREP TIME  10 Min
COOK TIME  25 Min
READY IN  45 Min
SERVINGS & SCALING
Original recipe yield: 4 to 6 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 1 1/2 pounds new potatoes, scrubbed and quartered
  • 1/4 teaspoon salt
  • 1/2 cup butter, softened
  • 1/2 cup heavy cream
  • salt and pepper to taste
  • 1 tablespoon olive oil
  • 1 1/2 cups whole kernel corn
  • 1 (10 ounce) package fresh spinach, stems removed
  • 1 1/2 teaspoons minced garlic

DIRECTIONS

  1. Place potatoes in a pot and cover with water. Bring to a boil and add 1/4 teaspoon salt. Boil until potatoes are tender, about 15 minutes. Drain water and mash potatoes together with butter and heavy cream until light and fluffy. Season with salt and pepper to taste.
  2. Heat a large skillet over medium heat. Pour in olive oil and saute corn 2 to 3 minutes. Stir spinach and garlic into skillet and saute an additional 1 minute, until spinach is wilted. Fold mixture into mashed potatoes. Adjust seasonings and serve immediately.
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REVIEWS

MORE MEMBER REVIEWS
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 19, 2003 by GINAH1
We loved this! I used B size Yukon Gold potatoes, which gave this dish a natural butter flavor and subbed in 1/2 and 1/2 and frozen chopped spinach. I will definitely make this one again.

7 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 24, 2003 by M.DAVIS
Delicious!!!! My family all "icked" at the thought of spinich in the potatoes.....I served this for Easter dinner and increased it to 20 servings - I had 18 people for dinner and we had no leftovers!! The kids and the adults all loved it and wanted the recipe. I found that after mixing everything together it could remain in the oven in a covered dish before serving and it still tasted fresh.

7 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 24, 2003 by LINDA MCLEAN
We absolutely loved this Michele! As strange as it is, I didn't have any corn in the house, so I had to leave it out. I used frozen chopped spinach, added more seasonings to the potato mixture, (garlic and onion powders and a little cayenne) and added parm cheese. I also sprinkled the top with more parm and some paprika. Once in my casserole dish, I placed it under the broiler for a couple of minutes to brown the top a little. Thanks again for a different way of serving mashed potatos!

7 users found this review helpful


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Recipe Submitter:

Michele O'Sullivan
Photo by Allrecipes
Cooking Level: Expert
Home Town: San Diego, California, USA
Living In: Las Vegas, Nevada, USA
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NUTRITION INFORMATION

Servings Per Recipe: 5

Amount Per Serving

Calories: 439

  • Total Fat: 30.8g
  • Cholesterol: 82mg
  • Sodium: 659mg
  • Total Carbs: 39.2g
  •     Dietary Fiber: 5.3g
  • Protein: 6.2g

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