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
Scale
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
