4 Serves
92 Mins
Peel and chop the potatoes into uniform chunks. Shell the peas and remove corn kernels from the cob if using fresh.
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Vitamin K
86 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
77 µg / 400 µgCalcium
30 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
44 mg / 420 mgPhosphorus
106 mg / 1,250 mgPotassium
463 mg / 4,700 mgSodium
20 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
4 g / 28 gSugar
5 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
18 gAlcohol
0 g
Place the potatoes in a large pot, cover with water, and bring to a boil. Cook until tender, about 20 minutes.
In a separate saucepan, boil the peas and corn until soft. Add the spinach during the last few minutes of cooking until wilted.
Drain the water from the potatoes and vegetables. Combine them in the large pot and mash thoroughly using a potato masher.
Heat olive oil in a frying pan over medium heat. Add the mashed mixture, season with salt and pepper, and stir-fry briefly to incorporate flavors before serving.
11
g29
g26
g
Afghan