• 4servings
  • 25minutes
  • 439calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B2, B3, D, E
MineralsNatrium, Fluorine, Manganese, Calcium, Potassium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 1/2 pounds new potatoes, scrubbed and quartered

  2. 1/4 teaspoon salt

  3. 1/2 cup butter, softened

  4. 1/2 cup heavy cream

  5. salt and pepper to taste

  6. 1 tablespoon olive oil

  7. 1 1/2 cups whole kernel corn

  8. 1 (10 ounce) package fresh spinach, stems removed

  9. 1 1/2 teaspoons minced garlic

Instructions Jump to Ingredients ↑

  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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