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
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 & 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
