Creamed Mashed Potatoes with Spinach
Whip up a comforting side dish with these Creamed Mashed Potatoes with Spinach, a sophisticated twist on a classic favorite. Featuring fluffy Russet potatoes blended with rich heavy cream, melted butter, and fragrant sautéed garlic, this recipe is elevated with the vibrant addition of tender wilted spinach. Perfectly seasoned with salt and black pepper, this creamy and velvety mash pairs beautifully with roasted meats or works as a standout vegetarian accompaniment. Quick and easy to prepare in under 45 minutes, it’s a versatile dish ideal for weeknight dinners or special occasions. Add a smooth pat of butter as garnish and watch it disappear from the table!
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Recipe Information
Ingredients
- 2 lbs Russet potatoes
- 5 cups Fresh spinach
- 1 cup Heavy cream
- 4 tbsp Unsalted butter
- 2 Garlic cloves, minced
- 0.25 cup Milk (optional for consistency)
- 1 tsp Salt
- 0.5 tsp Ground black pepper
Instructions
Peel and chop the potatoes into 1-inch cubes for even cooking.
Place the chopped potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil over medium-high heat.
Reduce the heat to medium-low and simmer the potatoes for 15-20 minutes, or until fork-tender.
While the potatoes cook, heat 1 tablespoon of butter in a large skillet over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.
Add the fresh spinach to the skillet and sauté for 2-3 minutes until wilted. Remove from heat and set aside.
Drain the cooked potatoes and return them to the pot. Allow them to sit for a few minutes to let excess moisture evaporate.
Mash the potatoes using a potato masher or a ricer until smooth.
In a small saucepan, heat the heavy cream and remaining 3 tablespoons of butter over low heat until the butter is melted and the mixture is warm. Do not boil.
Gradually mix the warm cream and butter mixture into the mashed potatoes, stirring until smooth. Adjust the consistency by adding a splash of milk, if needed.
Fold the sautéed spinach into the mashed potatoes. Season with salt and black pepper to taste.
Serve immediately, garnished with an extra pat of butter or freshly cracked pepper, if desired.
Nutrition Facts
Calories |
1367 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.2 g | 63% | |
| Saturated Fat | 28.8 g | 144% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 129 mg | 43% | |
| Sodium | 2634 mg | 115% | |
| Total Carbohydrate | 210.3 g | 76% | |
| Dietary Fiber | 19.8 g | 71% | |
| Total Sugars | 13.5 g | ||
| Protein | 32.7 g | 65% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 381 mg | 29% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 5223 mg | 111% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
