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Spinach and Sweet Corn Mashed Potatoes

Michele O'Sullivan

"Fresh spinach and sweet corn blended with mashed potatoes. Yum Yum!"
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45 m servings 439 cals
Original recipe yields 5 servings (4 to 6 servings)


  • Calories:
  • 439 kcal
  • 22%
  • Fat:
  • 30.8 g
  • 47%
  • Carbs:
  • 39.2g
  • 13%
  • Protein:
  • 6.2 g
  • 12%
  • Cholesterol:
  • 81 mg
  • 27%
  • Sodium:
  • 595 mg
  • 24%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  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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Read all reviews 65
  1. 92 Ratings

Most helpful positive review

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. ...

Most helpful critical review

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.

Most helpful
Most positive
Least positive

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. ...

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, ...

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 lefto...

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!

I didn't have fresh spinach on hand, so I tried the recipe with frozen spinach. The results were not as good as expected.

i found this recipe by chance on your site.i needed to take a potato dish to a supper and wanted something different. boy i got it .everyone loved this dish!even the children loved's so ea...