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Glorified Mashed Potatoes

What could be a better side dish for a harvest meal than mashed potatoes? Renditions of these fluffy staples get their added color - along with the benefit of added nutrition - from puréed, canned spinach, canned carrots or canned peas. It's a great way to color your plate for great nutrition!

Recipe by Canned Food Alliance
Servings
6
Tags
irish, gluten free, nut free, vegetarian, sides, thanksgiving

Ingredients

With Spinach: 

  • 2 pounds red-skin or golden potatoes, peeled, cut in large chunks
  • 1 can (7.75 ounces) whole-leaf spinach, drained
  • 1 tablespoon butter or oil
  • 1/2 teaspoon onion powder
  • 1/3 cup milk, half & half, or cream
  • Salt and pepper, to taste

With Carrots:

  • 2 pounds red-skin or golden potatoes, peeled, cut in large chunks
  • 1 can (8.25 ounces) sliced carrots, drained
  • 1 tablespoon butter or oil
  • 1/4 cup milk, half & half, or cream
  • Salt and pepper, to taste

With Sweet Peas:

  • 2 pounds red-skin or golden potatoes, peeled, cut in large chunks
  • 1 can (8.25 ounces) sweet peas, drained
  • 1 tablespoon olive oil
  • 1/4 cup plain yogurt
  • Salt and pepper, to taste

Preparation

  1. Bring a large pot of lightly salted water to a boil.
  2. Add potatoes and cook until tender, about 15 minutes; drain and return to the pot.
  3. Meanwhile purée the second vegetable from the ingredient list of the mashed potato recipe of your choice: spinach, carrots or peas.
  4. Purée in a food processor until completely smooth.
  5. Mash potatoes with a potato masher or ricer.
  6. Mix in puréed vegetables and remaining ingredients from the recipe version of your choice.
  7. Warm over medium heat, stirring constantly.