Home Recipe Mashed potatoes and peas with corn

Mashed potatoes and peas with corn



1 1/2 pounds baking potatoes, peeled and coarsely chopped

2 1/2 cups water

1 1/2 teaspoons salt

2 cups frozen green peas

1 tablespoon butter

3/4 cup finely chopped onion

4 cups chopped spinach, kale, or watercress (about 4 ounces)

1 1/2 cups frozen whole-kernel corn


  1. Combine potatoes, 2 1/2 cups water, and salt in medium saucepan; cover and bring to a boil over high heat. Reduce heat to medium; simmer, covered, 7 minutes. Add peas; cover and cook 5 minutes or until potatoes are tender. Drain potato mixture in a colander over a bowl, reserving 1 cup cooking liquid.
  2. Melt butter in saucepan over medium heat. Add onion, sauté 4 minutes or until tender. Add spinach and corn; cook 3 to 4 minutes or until spinach wilts and corn is thoroughly heated. Remove from heat.
  3. Pass potatoes and peas through a ricer or food mill or mash with a potato masher. Stir potato mixture and enough of reserved cooking liquid into spinach mixture to create a creamy texture.


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