Ingredients
Original recipe: 4 servings. Ingredient amounts scale below; the method is written for 4 servings. For larger amounts, use separate batches and check doneness.
- 700 gPotatoes, peeled and cubed
- 200 gFrozen green peas
- 100 gSpinach
- 200 gCanned sweetcorn, drained
- 100 gOnion, finely diced
- 2 tbspOlive oil
- ¾ tspFine salt
- 1800 mlWater
Make it
- Put the potatoes in a saucepan with the water and half the salt. Bring to a boil and cook for 15 minutes. Add the peas and cook for another 5 minutes, until the potatoes are very tender.
- Meanwhile, heat the oil in a small skillet and cook the onion over medium-low heat for 8–10 minutes until soft and lightly golden.
- Add the spinach to the potato pan for the final minute. Reserve 100 ml cooking water, then drain the vegetables well.
- Mash the potatoes, peas and spinach with the remaining salt and cooked onion, leaving a little texture. Fold in the sweetcorn and reheat gently for 2 minutes. Add a spoonful of the reserved water only if needed for a softer mash.
Ingredients, recipe context & sources
Ingredient flags: None of the nine major allergens identified in the specified ingredients. Check packaged ingredients and cross-contact.
This is an original Livura home-cooking interpretation, not yet independently kitchen-tested. Source links provide dish and cultural context; the recipe wording and quantities are Livura’s.