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
Scale
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
