Spinach and Corn Mashed Potatoes

This isn't a combination that I ever would have dreamed of, but it's so good! In my book, it's comfort food at its finest.

Since I'm beyond sleep deprived, still sick, and now have four sick kiddos, none of whom have the same thing I have, I'm in definite need of comfort food. I'm going to do my best to make this tonight!


Spinach and Corn Mashed Potatoes


3 lbs red potatoes, peeled and quartered
1/2 tsp sea salt
1 c Earth Balance, soy-free
1 c milk substitute of choice, unsweetened*
Sea salt and freshly ground black pepper
2 Tbsp olive oil
3 c whole kernel corn
20-oz fresh baby spinach, stems removed
3 tsp garlic, minced

Fill a large pot with water, add 1/2 tsp sea salt, and bring to a boil.
Add potatoes and boil until tender, about 15 minutes.
Drain well and return potatoes to the pot.
Add Earth Balance and milk substitute, and mash potatoes until light and fluffy.
Season to taste with sea salt and pepper.
Heat a large skillet over medium heat.
Add olive oil and corn, and sauté for 2 or 3 minutes.
Stir in spinach and garlic and sauté just until spinach is wilted.
Fold mixture into mashed potatoes.
Add salt and pepper to taste and serve!

*This recipe can be grain-free, depending upon the milk substitute used.