Recipe by Michele O'Sullivan
"Fresh spinach and sweet corn blended with mashed potatoes. Yum Yum!"
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1 1/2 pounds
new potatoes, scrubbed and quartered
salt and pepper to taste
1 1/2 cups
whole kernel corn
1 (10 ounce) package
fresh spinach, stems removed
1 1/2 teaspoons
Delicious. Only change was I added cheddar cheese and used this as filling in pierogies. My best pierogies yet. Pierogi dough: beat 1 egg in 1/3 cup water, add 2 cups flour and 1/2 tsp salt. Rest 10 minutes. Roll and cut into 3-inch squares. Flatten and fill a square with the mixture and then fold onto a triangle pressing edges firmly. Cook in boiling water 3 mins. then toss in pan of heated butter until slightly brown and crisp. My 7 yr-olds love it and I got spinach and corn in them. Yes!!! We had no leftovers for a family of 4 and I even had to make 2 doughs. Try it. Yumm. Thank you for the recipe.
I didn't see anything special about this. I am going to add some spice and onion to the leftover and see if they make good potato pancake.
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!
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.
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.
This recipe is fantastic! I used russet potatoes, and added extra garlic and butter.These only lasted one day! It's a delicious change of pace, and you're serving three vegetables at once.
Yummy potatoes! This was my first ever attempt at mashed potatoes and I impressed both my husband and myself! I omitted the corn and used soy milk instead of cream and they were great.
I added about a handful of shredded cheddar too. My husband said these were the best mashed potatoes he had ever had! Enough said!
* Percent Daily Values are based on a 2,000 calorie diet.
Spinach and Sweet Corn Mashed Potatoes
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories from Fat: 277
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