This might be the easiest way to upgrade your classic comfort food—my Creamy Spinach Mashed Potatoes Recipe combines the best of smooth potatoes with fresh, vibrant spinach for a side dish that's as beautiful as it is delicious. Trust me, once you try this, ordinary mashed potatoes just won't cut it anymore.
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Why You'll Love This Recipe
Honestly, this Creamy Spinach Mashed Potatoes Recipe has become a staple in my kitchen because it's comforting, nutritious, and surprisingly simple to pull together. Every bite bursts with garlic-infused spinach folded into velvety potatoes, perfect as a side or even a light main on a chilly night.
- Extra creamy texture: Using a potato ricer ensures these mashed potatoes are silky smooth, no lumps in sight.
- Fresh spinach flavor: The quick sauté with garlic brings out the best in spinach without overpowering the potatoes.
- Simple ingredients: Every component is easy to find and pantry-friendly, making this recipe approachable any day.
- Versatile side dish: It complements everything from weeknight dinners to holiday feasts with style and substance.
Ingredients & Why They Work
Each ingredient here plays a crucial role in delivering that perfect balance of creaminess, freshness, and comforting flavor. I always recommend using fresh baby spinach and Russet potatoes for the best results. Here’s why you’ll want to pick these specific ingredients:
- Fresh baby spinach: Adds vibrant color and mild flavor while delivering nutrients; make sure it’s fresh, bright, and not wilted.
- Garlic cloves: Fresh minced garlic gives a gentle aromatic kick that pairs beautifully with both spinach and potatoes.
- Russet potatoes: Their starchy nature is perfect for light, fluffy mashed potatoes—you’ll want them peeled and cut evenly.
- Half-and-half: Creates creaminess without being too heavy; feel free to adjust consistency with a splash more if you like.
- Unsalted butter: Gives richness and depth; I use it in two parts—some for sautéing and the rest for melting into the potato mash.
- Garlic powder: A spice booster for when you want a little extra garlic flavor beyond the fresh.
- Salt and pepper: The classic seasoning combo that balances all the flavors—it’s crucial for making the dish sing.
Make It Your Way
I love that this Creamy Spinach Mashed Potatoes Recipe is so adaptable. Depending on what I have on hand or the season, I'll tweak things a bit. And I encourage you to do the same—cooking should always be a little personal and fun, don’t you think?
- Variation: Sometimes I swap out half-and-half for heavy cream when I want an ultra-rich mash. It’s indulgent and perfect for special dinners.
- Diet-friendly: For a lighter version, try using whole milk instead of half-and-half and cut back slightly on butter—you’d hardly notice the difference.
- Spinach swap: Frozen spinach works well in a pinch—just defrost fully and squeeze out excess water to avoid soggy potatoes.
Step-by-Step: How I Make Creamy Spinach Mashed Potatoes Recipe
Step 1: Boil Your Potatoes Until Perfectly Tender
Start by bringing a large pot of salted water to a boil—enough to fully submerge your potato cubes. Add the potatoes carefully, then bring back to boil and simmer over medium heat for about 20 minutes. The goal is fork-tender potatoes; you want to be able to slide a fork right through without resistance. This step is key because overcooked or undercooked potatoes can affect your mash texture.
Step 2: Rice the Potatoes for Ultimate Fluffiness
Drain your potatoes thoroughly, then press them through a potato ricer while still warm. This is my secret weapon for super smooth mashed potatoes every time—it avoids lumps and ensures that light, dreamy texture. If you don’t have a ricer, a traditional masher works but expect a chunkier finish.
Step 3: Sauté Garlic and Spinach to Bring Out Flavor
In the same pot, melt 2 tablespoons of butter over medium heat and sauté your minced garlic until fragrant—about 1 to 2 minutes. Toss in the spinach and cook just until it wilts. If you notice any excess moisture release, blot it gently with a paper towel to keep your mash creamy, not watery.
Step 4: Melt Butter with Half-and-Half and Mix
In a microwave-safe bowl, melt the remaining 6 tablespoons of butter together with 1 cup of half-and-half until nicely warmed—no need to boil. Pour this luscious mixture right into your pot with the spinach and garlic, then fold in the riced potatoes. Stir gently until everything is combined and gloriously creamy. Add more half-and-half if you want a thinner, silkier consistency.
Step 5: Season Generously and Serve
Finish with salt, pepper, and garlic powder to taste. Give it one last stir and then dive in—or save it as a star side for dinner. This is where tasting matters most; adjust seasoning gradually, and your taste buds will thank you.
Top Tip
From my own kitchen adventures, I’ve learned these tips truly make a difference in your Creamy Spinach Mashed Potatoes Recipe experience:
- Use a Potato Ricer: It’s worth the tiny investment—the difference in texture is night and day. My family always asks what’s different, and they love it!
- Drain and Dry Carefully: Excess water from spinach or potatoes can turn your mash runny. Pat spinach dry and drain potatoes well to maintain creaminess.
- Warm Your Dairy: Mixing in warm butter and half-and-half helps absorb into the potatoes better and keeps them hot and creamy.
- Season Last and Taste Often: Salt and pepper can hide if added too early. Taste as you go to get just the right balance every time.
How to Serve Creamy Spinach Mashed Potatoes Recipe
Garnishes
I usually sprinkle a bit of freshly grated Parmesan on top or some chopped fresh chives to add a subtle zing and vibrant color. A light drizzle of browned butter over the top also adds a lovely nutty note that makes this dish feel extra special.
Side Dishes
This mash pairs beautifully with roasted chicken, garlic butter steak, or even a hearty veggie stew. I’ve even served it alongside homemade meatloaf for a cozy, comfort-food vibe that always gets rave reviews.
Creative Ways to Present
For holiday dinners, I like to mound the mashed potatoes high in a pretty serving bowl, then swirl the surface decoratively with a spoon. Top with crispy fried onions or toasted pine nuts for unexpected texture and presentation flair.
Make Ahead and Storage
Storing Leftovers
Once cooled, I transfer leftovers to an airtight container and store in the fridge for up to 3 days. When I make this, I usually double the batch because it reheats so well and is great leftover comfort food.
Freezing
I’ve frozen these mashed potatoes a couple of times with success. Just make sure to cool completely, pack in a freezer-safe container, and thaw overnight in the fridge before reheating gently on the stove or in the microwave.
Reheating
Reheating is best done slowly over low heat on the stove with a splash of milk or half-and-half to bring back that creamy texture. Stir often to prevent sticking. Microwaving works too—just add dairy and stir every 30 seconds until steaming hot.
Frequently Asked Questions:
Yes! Frozen spinach works just fine. Make sure you thaw it completely and squeeze out as much excess moisture as possible before adding it to your potatoes to keep them creamy.
Half-and-half adds creaminess without as much richness, making the mashed potatoes lighter. Heavy cream makes the mash richer and more indulgent; use whichever matches your preference or dietary needs.
Absolutely! You can make the mashed potatoes a day in advance. Store them in the fridge in an airtight container and reheat gently with a splash of dairy to restore creaminess before serving.
Russet potatoes are ideal because they create fluffy, light mashed potatoes. Yukon Gold potatoes also work if you prefer a creamier, denser texture. Avoid waxy potatoes as they can become gluey when mashed.
Final Thoughts
I can’t recommend this Creamy Spinach Mashed Potatoes Recipe enough—it takes something simple and makes it memorable. It’s a dish I’ve made countless times for family and friends, always receiving smiles and seconds. Give it a try, and you might just find that it becomes your new favorite way to enjoy mashed potatoes. I’m already picturing the leftovers in my fridge waiting for tomorrow’s comforting lunch!
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Delicious Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This Spinach Mashed Potatoes recipe combines creamy mashed potatoes with fresh sautéed spinach and garlic for a flavorful and nutritious side dish. Perfectly fluffy Russet potatoes are blended with butter, half-and-half, and tender spinach to create a smooth and vibrant green mash that complements a wide range of main courses.
Ingredients
Vegetables
- 4 cups fresh baby spinach - packed and roughly chopped
- 2 ½ pounds Russet potatoes - peeled and cut into 1-inch cubes
- 4 cloves fresh garlic - minced
Dairy
- 1 cup half-and-half - plus more as needed
- 8 tablespoons unsalted butter - divided
Seasoning
- Garlic powder - to taste
- Salt - to taste
- Pepper - to taste
Instructions
- Boil Potatoes: Bring a large pot of water to a boil, enough to fully submerge the potatoes. Add the peeled and cubed potatoes and return to a boil. Cook over medium heat for 20 minutes or until the potatoes are fork tender. Drain the potatoes thoroughly.
- Rice Potatoes: Press the cooked potatoes through a potato ricer to achieve a fluffy and smooth texture. Set aside the riced potatoes.
- Melt Butter and Warm Half-and-Half: In a microwave-safe bowl, melt the remaining 6 tablespoons of butter with 1 cup of half-and-half until warmed through. Set aside.
- Sauté Garlic and Spinach: In the same medium pot, melt 2 tablespoons of butter over medium heat. Add the minced garlic and sauté until fragrant, about 1-2 minutes. Add the fresh baby spinach and cook for a few minutes until just softened. If excess moisture develops, absorb it with a paper towel.
- Combine Ingredients: Add the riced potatoes to the pot with the sautéed spinach and garlic. Pour in the melted butter and half-and-half mixture. Stir everything gently until creamy and combined evenly. Add additional half-and-half if desired for a creamier consistency.
- Season and Serve: Season the mashed potatoes generously with salt, pepper, and garlic powder to taste. Mix well and serve warm as a delicious side dish.
Notes
- Use a potato ricer for the fluffiest, smoothest mashed potatoes; a masher can be used but may leave some chunks.
- Half-and-half or heavy cream can be substituted interchangeably; whole milk is an acceptable alternative if needed.
- Fresh spinach offers the best flavor, but frozen spinach can be thawed and excess moisture squeezed out for convenience.
- Russet potatoes give the best fluffy texture; Yukon Gold potatoes will create a creamier mash.
Nutrition
- Serving Size: 1 serving (about 1 cup)
- Calories: 250 kcal
- Sugar: 3 g
- Sodium: 180 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 35 mg
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