This might just become your new favorite comfort food—rich, buttery, and with a fresh green twist that sneaks in some veggie goodness. I’m excited to share my Creamy Spinach Mashed Potatoes Recipe with you because it’s the ultimate twist on classic mashed potatoes that I know you’ll love.
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Why You'll Love This Recipe
I’ve made traditional mashed potatoes countless times, but adding spinach transformed the whole dish. It brings a nice pop of color and a mild earthiness that plays so well with the creamy butter and garlic. Every time I serve this, guests ask for seconds!
- Hidden Veggie Boost: The spinach blends right in, sneaking in nutrients without overpowering the classic creamy flavor.
- Ultra Creamy Texture: Using a potato ricer makes these mashed potatoes extra smooth and fluffy, totally elevating the dish.
- Simple Ingredients, Big Flavor: Fresh garlic and butter make a big difference; you’ll notice the flavor depth instantly.
- Flexible and Fast: You can switch up the dairy or greens depending on what you have, and everything comes together in about 30 minutes.
Ingredients & Why They Work
Each ingredient in this Creamy Spinach Mashed Potatoes Recipe plays its part in creating that perfect balance of flavor and texture. Here’s why I stick with these when I want guaranteed delicious results.
- Fresh baby spinach: Adds a gentle vegetal flavor and vibrant green color; using fresh keeps it bright and avoids any sliminess.
- Fresh garlic: Garlic is a must for flavor depth—I prefer using minced fresh cloves over powder for that more vibrant aroma.
- Russet potatoes: They make the fluffiest mash because of their high starch content; Yukon golds work too if you want creamier texture.
- Half-and-half: Gives the mash a rich creaminess without being too heavy; you can substitute heavy cream or whole milk if needed.
- Unsalted butter: Using unsalted lets you control salt levels precisely, and butter is key for that luscious mouthfeel.
- Garlic powder, salt, and pepper: These seasonings finish the dish perfectly, enhancing those savory notes without overpowering.
Make It Your Way
I love playing around with this base recipe. It’s incredibly forgiving, so feel free to tweak it to your liking or dietary needs.
- Variation: Sometimes I swap out half-and-half for coconut milk to make it dairy-free — it adds a subtle sweetness that’s surprisingly tasty with the garlic and spinach.
- Greens switch-up: If spinach isn’t your thing, kale or Swiss chard work well; just cook them a little longer to get them tender.
- Cheesy twist: Stir in sharp cheddar or Parmesan for a richer, more decadent version.
- Healthier option: Use olive oil instead of butter and low-fat milk instead of half-and-half — still creamy but a bit lighter.
Step-by-Step: How I Make Creamy Spinach Mashed Potatoes Recipe
Step 1: Boil Those Potatoes to Tenderness
Start by bringing a big pot of water to a boil—enough to cover the potatoes. Toss in your peeled, cubed Russets and bring it back up to a boil. I usually cook them 20 minutes or until I can easily pierce them with a fork. Don’t overcook though, or they’ll become waterlogged and mushy instead of fluffy.
Step 2: Rice ’Em for Fluffy Goodness
Drain the potatoes well, then press them through a potato ricer for the silkiest texture. I swear by the ricer here—it really makes a huge difference compared to mashing, which can leave lumps and gluey spots. Set the riced potatoes aside while you prepare the greens and butter.
Step 3: Sauté Garlic & Spinach
In the same pot, melt 2 tablespoons of butter over medium heat and sauté the minced garlic just until fragrant. Then toss in the chopped spinach and cook for just a few minutes until it softens. If there’s excess moisture, dab it off with a paper towel—I learned this tip the hard way when my mash turned watery.
Step 4: Melt Butter & Warm Half-and-Half
Meanwhile, in a microwave-safe bowl, melt the remaining 6 tablespoons of butter with the half-and-half until just warm. This mix will blend easily with the potatoes for that luscious creaminess.
Step 5: Combine Everything & Season
Add the riced potatoes back into the pot with the spinach and garlic, then pour in the warm butter and half-and-half mixture. Stir gently until everything is creamy and evenly mixed. If it feels too thick, just splash a bit more half-and-half. Taste and season generously with salt, pepper, and garlic powder to amp up those flavors.
Top Tip
Over the years, I’ve found a few little tricks that make this Creamy Spinach Mashed Potatoes Recipe truly shine every time I make it. Here’s what’s worked best for me:
- Potato Ricer Is a Game-Changer: It’s worth the extra step—it makes the mashed potatoes impossibly smooth and airy, way beyond what a masher can deliver.
- Drain & Dry Spinach: After sautéing, I always gently press the spinach with a paper towel to soak up moisture; watery greens can make the potatoes runny.
- Warm Dairy Mix: Heating the butter and half-and-half before mixing in stops the potatoes from cooling down and helps everything blend seamlessly.
- Season Generously: Don’t be shy with salt and garlic powder—it brings out the richness and elevates the spinach flavor beautifully.
How to Serve Creamy Spinach Mashed Potatoes Recipe
Garnishes
I love topping these mashed potatoes with a little extra melted butter and a sprinkle of freshly cracked black pepper. Sometimes I’ll add a handful of toasted pine nuts or crispy fried shallots for a bit of crunch and depth. Fresh chives or parsley also bring a lovely fresh note that brightens the whole dish.
Side Dishes
This recipe pairs beautifully with roasted chicken, pan-seared steak, or even a simple baked salmon. For veggies, I like serving it alongside roasted carrots or green beans tossed in lemon and garlic to complement the richness of the potatoes.
Creative Ways to Present
For a special occasion, I sometimes use a piping bag to swirl the mashed potatoes into pretty rosettes on the plate, then drizzle with herb-infused oil or a drizzle of browned butter. It makes this humble side dish feel really festive and special.
Make Ahead and Storage
Storing Leftovers
I usually store leftovers in an airtight container in the fridge. These creamy spinach mashed potatoes keep well for up to 3 days. Before serving again, I gently warm them over low heat with a splash of milk or half-and-half to bring back that silky texture.
Freezing
I’ve frozen these mashed potatoes a few times with success. Just cool them completely, then freeze in a sealed container. When ready to eat, thaw overnight in the fridge and warm slowly, stirring in a bit of extra cream or butter to refresh the texture.
Reheating
The best way to reheat is gently on the stovetop over low heat, stirring often so it heats evenly without drying out. Adding a splash of cream or milk keeps them rich and smooth, just like fresh.
Frequently Asked Questions:
Yes! While fresh spinach gives the brightest flavor and color, frozen spinach works well too. Just make sure to thaw it completely and squeeze out as much excess water as possible before cooking to avoid watery mashed potatoes.
Russet potatoes are my go-to because their high starch content creates fluffy, light mashed potatoes. Yukon golds are a good alternative if you prefer a more buttery, creamy texture. Avoid waxy potatoes like red bliss, as they tend to be gummy when mashed.
Absolutely! Swap out the butter for olive oil or a dairy-free spread, and use coconut milk or your favorite plant-based milk instead of half-and-half. The flavor will be different but still delicious and creamy.
The key is to cook down the spinach until just tender and then press out any excess moisture with a paper towel before mixing with the potatoes. Also, avoid adding too much liquid at once—add half-and-half gradually until you reach the desired creaminess.
Final Thoughts
This Creamy Spinach Mashed Potatoes Recipe truly feels like a cozy hug on a plate for me. It’s simple enough to whip up on a weeknight but special enough to impress guests. Once you try it, I think it’ll become a staple in your home just like it did in mine—comfort food with a fresh, nutritious edge. Grab your potatoes and spinach, and let’s get mashing!
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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
Creamy and flavorful Spinach Mashed Potatoes made with tender Russet potatoes, fresh baby spinach, garlic, butter, and half-and-half for a rich and smooth texture. This side dish pairs perfectly with any main course and adds a nutritious twist to classic mashed potatoes.
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 & Fats
- 1 cup half-and-half - plus more as needed
- 8 tablespoons unsalted butter - divided
Seasonings
- Garlic powder - to taste
- Salt and pepper - to taste
Instructions
- Boil the potatoes: Bring a large pot of water to a boil, enough to fully submerge the potatoes. Add the potatoes and bring back to a boil. Cook over medium heat for 20 minutes or until fork tender. Drain the potatoes well.
- Rice the potatoes: Press the cooked potatoes through a potato ricer to achieve extra fluffy and smooth texture. Set aside the riced potatoes.
- Melt butter and warm half-and-half: In a microwave-safe bowl, melt 6 tablespoons of unsalted butter with 1 cup half-and-half until completely melted and warm. Set aside.
- Sauté garlic and spinach: In the medium pot, sauté minced garlic with remaining 2 tablespoons of butter over medium heat until fragrant. Add the chopped spinach and cook for a few minutes until just softened. Remove any excess moisture with a paper towel if needed.
- Combine all ingredients: Add the riced potatoes into the pot with the sautéed spinach and garlic. Pour in the melted butter and half-and-half mixture. Stir everything together until creamy and evenly combined. Add more half-and-half if a thinner consistency is desired.
- Season and serve: Season generously with salt, pepper, and garlic powder. Mix well and serve warm. Enjoy your creamy spinach mashed potatoes!
Notes
- Use a potato ricer for the fluffiest and creamiest mashed potatoes; a masher will work but may leave chunks.
- Half-and-half or heavy cream can be used interchangeably; whole milk is an acceptable substitute if needed.
- Fresh spinach is preferred for the best flavor but thawed and drained frozen spinach can be used.
- Russet potatoes yield the fluffiest texture, though Yukon gold potatoes may provide a creamier consistency.
Nutrition
- Serving Size: 1 cup
- Calories: 230 kcal
- Sugar: 2 g
- Sodium: 180 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 30 mg
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