This might be the most comforting twist on a classic mashed potatoes dish you'll ever try. The way the fresh spinach blends into the potatoes gives this Creamy Spinach Mashed Potatoes Recipe a velvety texture and a fresh, vibrant flavor that’s hard to forget.
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Why You'll Love This Recipe
When I first made this creamy spinach mashed potatoes recipe, I was blown away by how easy it was to sneak in some greens without compromising on the rich, buttery comfort mashed potatoes are known for. It's one of those dishes that feels indulgent but also a bit sneaky healthy—something I absolutely love sharing with friends and family.
- Super Creamy Texture: Using a potato ricer guarantees the fluffiest, smoothest mash—no lumps!
- Fresh Spinach Flavor: The spinach is sautéed just right, adding a subtle earthiness that complements the potatoes without overpowering.
- Comfort Food with a Twist: This recipe turns everyday mashed potatoes into something a little more special and nutritious.
- Flexible and Easy: It’s forgiving enough for beginners but impressive enough to serve at a dinner party.
Ingredients & Why They Work
All the ingredients in this Creamy Spinach Mashed Potatoes Recipe come together to create a dreamy balance of creamy texture and vibrant green flavor. Here’s a quick rundown of why each one makes the magic happen—and what to look out for when shopping:
- Fresh baby spinach: I always use fresh because it retains a nice bright color and flavor; just make sure it’s tightly packed and rinse it well.
- Garlic cloves: Fresh garlic adds just the right kick. Mince it finely to avoid bites that are too sharp.
- Russet potatoes: These are your best friend for fluffy mashed potatoes because of their starchy texture—it’s what gives the creaminess without being gluey.
- Half-and-half: This adds richness without being too heavy; it keeps the potatoes silky smooth.
- Unsalted butter: Butter is key for that luscious mouthfeel and flavor, and using unsalted lets you control the saltiness perfectly.
- Garlic powder: A pinch elevates the garlic flavor without overwhelming the dish.
- Salt and pepper: Essential seasonings to bring everything together nicely.
Make It Your Way
One of the best parts about this Creamy Spinach Mashed Potatoes Recipe is how easy it is to customize. Play around with what you add or swap out depending on what you have on hand or your taste preferences.
- Variation: I sometimes swap half-and-half with heavy cream for an even richer mash—especially on colder days when you want all the indulgence.
- Dietary tweak: For a dairy-free spin, use olive oil instead of butter and coconut milk or almond milk instead of half-and-half—though the texture will be slightly different.
- Add-ins: A sprinkle of sharp cheddar or Parmesan can bring a cheesy boost, which I love when hosting.
- Herb twist: Try adding chopped fresh chives or parsley right before serving to add a fresh pop of color and brightness.
Step-by-Step: How I Make Creamy Spinach Mashed Potatoes Recipe
Step 1: Perfectly Cook Your Potatoes
I like to bring a large pot of water to a rolling boil, making sure there’s enough to cover the potatoes completely. Add those peeled and cubed Russet potatoes, then return to a boil. Medium heat is your friend here—too high, and the potatoes might cook unevenly. After about 20 minutes, check with a fork; they should be fork-tender but not falling apart. Drain them well to avoid watery mash.
Step 2: Create Extra Creamy Fluffy Potatoes
Instead of mashing traditionally, I use my favorite potato ricer—if you don’t have one, a masher works okay, but the ricer makes all the difference in fluffiness. Press your potatoes directly into your pot or a warm bowl. This technique eliminates lumps and gives you that silky smooth texture that everyone goes crazy for.
Step 3: Sauté Spinach & Garlic
In the same pot I sauté 2 tablespoons of butter over medium heat, then add minced garlic—this smells amazing as it softens but be careful not to burn it; a minute or so is perfect. Toss in the chopped spinach and cook just until it wilts, which takes only a few minutes. If there’s excess water left from the spinach, blot it with a paper towel to keep your mash from becoming watery.
Step 4: Combine and Season to Perfection
Next, melt the remaining butter with the half-and-half in a microwave-safe bowl until warm and silky. Pour this luxurious mixture over your riced potatoes and sautéed spinach. Stir gently but thoroughly to combine everything into the creamiest, most comforting mash. Taste and season with salt, pepper, and a bit of garlic powder until it hits your perfect flavor spot. If it feels a bit thick, don’t hesitate to add a splash more half-and-half.
Top Tip
From my experience, the key to transforming your mashed potatoes into this velvety dream is using a potato ricer and cooking the spinach just right. These simple steps elevate the dish from good to unforgettable.
- Potato Ricer Use: It might sound like a specialty tool, but trust me—it’s worth it for the fluffy texture. Avoid overworking your potatoes or they’ll become gluey.
- Spinach Sauté Timing: Cook the spinach just until it wilts to keep its vibrant color and fresh flavor from fading into the background.
- Butter & Half-and-Half Heat: Warm your butter and half-and-half mixture before adding so everything blends seamlessly without cooling down the mash.
- Season Gradually: Salt and garlic powder can sneak up on you—add little by little and taste along the way to get balanced seasoning.
How to Serve Creamy Spinach Mashed Potatoes Recipe
Garnishes
I love to finish mine with a sprinkle of freshly cracked black pepper and a few shreds of Parmesan cheese on top—it just adds that little extra something. Sometimes, I’ll toss on chopped fresh parsley or chives for a bright, fresh touch that makes the dish pop on the plate.
Side Dishes
This creamy spinach mashed potatoes recipe pairs beautifully with grilled or roasted chicken, seared steak, or even a hearty vegetable stew. I often serve it alongside roasted carrots or green beans for a balanced, colorful meal.
Creative Ways to Present
For holiday dinners or special occasions, I like to pipe the mashed potatoes into neat swirls on the plate using a large star tip, then sprinkle with paprika for a festive look. Another fun idea is to spread the mash in a shallow baking dish, sprinkle with breadcrumbs and cheese, and broil it for a golden, crunchy top—almost like a gratin but with spinach mashed potatoes!
Make Ahead and Storage
Storing Leftovers
I usually store leftovers in an airtight container in the fridge for up to 3 days. Before sealing, I let the mashed potatoes cool completely to prevent condensation from making them watery. When reheated, they’re still silky and delicious.
Freezing
Freezing this spinach mashed potatoes recipe works well if you’re in a pinch. I portion it into freezer-safe containers and thaw in the fridge overnight before reheating. It’s best eaten within a month for optimal flavor and texture.
Reheating
When reheating, I like to gently warm it on the stovetop over low heat, stirring occasionally and adding a splash of half-and-half or milk to restore that creamy softness. You can also microwave it covered in short bursts, stirring in between to heat evenly.
Frequently Asked Questions:
Yes! You can substitute fresh spinach with frozen spinach. Just thaw it completely, and squeeze out any excess water before adding it to the potatoes. This helps prevent your mash from becoming watery.
Russet potatoes are ideal because they have a high starch content, which gives your mashed potatoes a fluffy, creamy texture. Yukon gold potatoes can also work if you prefer a slightly creamier and denser mash.
Absolutely! Replace butter with olive oil or a vegan butter substitute, and use a dairy-free milk alternative such as almond, soy, or oat milk instead of half-and-half. Keep in mind the texture might be slightly different but still delicious.
The key is to cook the spinach just until it wilts then thoroughly squeeze out any excess moisture with a clean kitchen towel or paper towels before mixing it with the potatoes. This prevents extra water from making the mash runny.
Final Thoughts
This Creamy Spinach Mashed Potatoes Recipe has a special place in my kitchen because it transforms the humble mashed potato into a dish that’s both hearty and fresh, comforting and vibrant. It’s the kind of recipe that makes you want to gather around the table, savor every bite, and maybe even sneak in an extra helping. I’m confident you’ll enjoy making and sharing this one as much as I do—give it a try, and watch it become a new favorite in your home.
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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, fluffy mashed potatoes with vibrant fresh spinach and garlic for a flavorful twist on a classic comfort food. Perfect as a side dish, it balances rich butter and half-and-half with healthy greens for a delicious and nutritious addition to any meal.
Ingredients
Vegetables
- 4 cups fresh baby spinach - packed and roughly chopped
- 4 cloves fresh garlic - minced
- 2 ½ pounds Russet potatoes - peeled and cut into 1-inch cubes
Dairy
- 1 cup half-and-half - plus more as needed
- 8 tablespoons unsalted butter - divided
Seasonings
- Garlic powder - to taste
- Salt - to taste
- Black pepper - to taste
Instructions
- Boil Potatoes: Bring a large pot of water to a boil, enough to fully submerge the potatoes. Add the cubed potatoes and return to a boil. Cook over medium heat for 20 minutes or until the potatoes are fork tender. Drain thoroughly.
- Rice Potatoes: Press the cooked potatoes through a potato ricer to achieve a fluffy and smooth texture. Set the riced potatoes aside.
- Melt Butter and Warm Half-and-Half: In a microwave-safe bowl, melt 6 tablespoons of butter with 1 cup of half-and-half until fully melted and warm. Set this mixture aside.
- Sauté Garlic and Spinach: In the medium pot, melt 2 tablespoons of butter over medium heat. Add the minced garlic and sauté until fragrant. Add the chopped spinach and cook for a few minutes until just softened. Remove any excess moisture using a paper towel.
- Combine Ingredients: Add the riced potatoes back into the pot with the cooked spinach and garlic. Pour in the warmed butter and half-and-half mixture. Stir until everything is creamy and evenly combined. Add additional half-and-half if needed to reach desired consistency.
- Season and Serve: Season generously with salt, black pepper, and garlic powder to taste. Mix well and serve warm.
Notes
- Use a potato ricer for the fluffiest, creamiest mashed potatoes; a masher can be used but may leave some chunks.
- Half-and-half or heavy cream works best, but whole milk can be substituted if needed.
- Fresh baby spinach is preferred for flavor, but thawed and squeezed frozen spinach is a good alternative.
- Russet potatoes provide the fluffiest texture; Yukon Gold potatoes will make a creamier version.
Nutrition
- Serving Size: 1 cup
- Calories: 230 kcal
- Sugar: 2 g
- Sodium: 180 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 35 mg
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