Best Spinach And Sweet Corn Mashed Potatoes Recipes

SALLY'S SPINACH MASHED POTATOES

Sally's Spinach Mashed Potatoes image

This was one of my mother's best recipes. It is very quick, easy and delicious. A good way for the little ones to eat their spinach!

Provided by Gail Kane

Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes

Time 50m

Yield 8

Number Of Ingredients 8

Ingredients

1 (10 ounce) package frozen chopped spinach
6 potatoes, peeled and chopped
½ cup butter
1 cup sour cream
1 tablespoon chopped onion
1 teaspoon salt
¼ teaspoon dried dill weed
1 cup shredded Cheddar cheese

Steps:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium casserole dish.
Cook spinach according to package directions. Place potatoes in a pot with enough water to cover, and bring to a boil. Cook 15 minutes, or until tender but firm. Drain, cool slightly, and mash.
In a bowl, mix the spinach, mashed potatoes, butter, sour cream, onion, salt, and dill. Transfer to the prepared casserole dish. Top with Cheddar cheese.
Bake 20 minutes in the preheated oven, until bubbly and lightly brown.

Nutrition Facts : Calories 354.1 calories, Carbohydrate 31 g, Cholesterol 58 mg, Fat 22.6 g, Fiber 4.6 g, Protein 9.1 g, SaturatedFat 14.1 g, Sodium 511.3 mg, Sugar 1.7 g

SPINACH MASHED POTATOES

Spinach Mashed Potatoes image

A lot of folks say they don't like spinach-until they try this super side dish. Everyone who has ever tasted it has loved it.-Karen Wald, Dalton, Ohio

Provided by Taste of Home

Categories Side Dishes

Time 1h

Yield 8-10 servings.

Number Of Ingredients 9

Ingredients

3 pounds potatoes, peeled and quartered
1 cup sour cream
1/2 cup butter
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon pepper
1/4 to 1/2 teaspoon dill weed
1 package (10 ounces) frozen chopped spinach, thawed and drained
1/3 cup shredded cheddar cheese

Steps:

Place the potatoes in a saucepan and cover with water; cover and bring to a boil over medium-high heat. Cook for 15-20 minutes or until very tender. Drain well and place in a bowl; mash. Add the sour cream, butter, sugar, salt, pepper and dill; mix well. Stir in spinach., Transfer to a greased 2-qt. baking dish. Sprinkle with cheese. Bake, uncovered, at 350° for 30-35 minutes or cheese is melted.

Nutrition Facts : Calories 229 calories, Fat 14g fat (9g saturated fat), Cholesterol 45mg cholesterol, Sodium 387mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 2g fiber), Protein 4g protein.

MASHED POTATO SPINACH CASSEROLE

Mashed Potato Spinach Casserole image

This is one of my old stand-by recipes from the More with Less Cookbook. It's a good one for those nights when I don't really feel like cooking. I suppose this is meant to be a side dish, but I always up the amounts a bit and serve it as a meatless main dish. The original recipe calls for the addition of dill seed and chives, but I never use them for our family.

Provided by pattikay in L.A.

Categories One Dish Meal

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

4 large potatoes
1/3-1/2 cup sour cream
1 teaspoon salt
1 dash pepper
2 -4 tablespoons butter (optional)
milk
1 cup cooked frozen spinach, well drained and chopped (I just use frozen, thawed and pressed dry)
1/2-1 cup grated cheddar cheese
1/2 teaspoon dill seed (optional)
2 teaspoons chives (optional)

Steps:

Peel, cook and mash potatoes.
Add sour cream, salt, pepper (and butter if desired).
Mix in enough milk to bring it to your favorite mashed potato consistency.
Add spinach (and seasonings if desired).
Place in casserole dish and top with grated cheddar cheese. (sometimes I also mix a bit of the cheese in with the potatoes before topping).
Bake in 350 oven for 20-30 minutes.
We like to serve this with corn, which usually ends up mixed in with all the rest.

CHEESY SPINACH-POTATO EGG CASSEROLE

Cheesy Spinach-Potato Egg Casserole image

A fantastic one-dish meal, our egg casserole with spinach and potatoes is naturally gluten-free and vegetarian, making it perfect for a gathering with mixed dietary needs. And while it is special enough to serve at a holiday brunch, the fact that you can prep it all the night before means that it is easy enough for everyday mornings, too.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Time 1h30m

Number Of Ingredients 10

Ingredients

3 tablespoons unsalted butter, plus more, softened, for brushing
1 onion, chopped (2 cups)
Kosher salt and freshly ground pepper
1 pound curly-leaf spinach, thick stems removed, sliced (8 packed cups)
2 teaspoons fresh thyme leaves
1 pound Yukon Gold potatoes, peeled and cut into a 1/2-inch dice (3 cups)
1 1/2 cups whole milk
12 large eggs
Scant 1/4 teaspoon freshly grated nutmeg
6 ounces fontina, coarsely grated (2 cups)

Steps:

Preheat oven to 375°F. Brush a 2-quart baking dish with butter. Melt butter in a large skillet over medium-high heat. Add onion and 1/2 teaspoon salt; cook, stirring occasionally, until golden in places, 5 to 7 minutes. Add spinach and thyme; cook until spinach wilts and darkens slightly, about 5 minutes. Add potatoes and milk; season with pepper.
Simmer until milk thickens and reduces slightly and potatoes are easily pierced with the tip of a knife but still retain their shape, about 5 minutes. Remove from heat; let cool completely. Meanwhile, in a large bowl, whisk eggs with 1 1/2 teaspoons salt and nutmeg. Stir cooled potato mixture and half of cheese into eggs.
Transfer to prepared baking dish and cover with parchment-lined foil. (If assembling the day before, wrap the dish with plastic wrap and refrigerate until ready to bake). Bake casserole, covered, 30 minutes. Uncover, sprinkle evenly with remaining half of cheese, and continue baking until set and golden brown in places, 15 to 25 minutes more (if the top is browning too quickly, tent with foil). Let cool slightly before serving.