Creamy Potatoes and Spinach
Indulge in the ultimate comfort food with this Creamy Potatoes and Spinach recipe, a perfect side dish that's as wholesome as it is satisfying. Tender Russet potato cubes are paired with nutrient-packed baby spinach, all enveloped in a rich, velvety sauce made from heavy cream, Parmesan cheese, and a hint of garlic. The dish combines hearty flavors with a creamy texture, making it both indulgent and nutritious. Ready in just 40 minutes, it’s a versatile addition to weeknight dinners or holiday gatherings. Garnished with fresh parsley for a pop of color and freshness, this recipe is sure to delight your taste buds. Perfect for lovers of creamy potato dishes, spinach recipes, or comforting crowd-pleasers, this dish serves four and pairs beautifully with roasted meats or simply on its own.
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 6 cups Baby spinach
- 2 tablespoons Unsalted butter
- 3 large Garlic cloves
- 1 cup Heavy cream
- 1 cup Parmesan cheese
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 tablespoon Olive oil
- 2 tablespoons Chopped fresh parsley (optional, for garnish)
Instructions
Peel and rinse the potatoes. Cut them into 1-inch cubes.
Place the potatoes in a medium saucepan, cover with water, and add a pinch of salt. Bring to a boil over medium-high heat, then reduce the heat and simmer for about 10-12 minutes, or until the potatoes are fork-tender. Drain and set aside.
While the potatoes are boiling, heat the olive oil in a large skillet over medium heat.
Add the baby spinach to the skillet and sauté for 2-3 minutes, or until wilted. Remove the spinach from the skillet and set aside.
In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute, or until fragrant.
Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese, salt, and black pepper until the cheese is melted and the sauce is smooth.
Add the cooked potatoes and sautéed spinach back to the skillet. Toss gently to coat the potatoes and spinach with the creamy sauce.
Cook for an additional 2-3 minutes, stirring occasionally, to ensure everything is heated through.
Remove from heat, garnish with fresh parsley if desired, and serve warm.
Nutrition Facts
Calories |
672 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.7 g | 47% | |
| Saturated Fat | 20.7 g | 104% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 98 mg | 33% | |
| Sodium | 721 mg | 31% | |
| Total Carbohydrate | 64.7 g | 24% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 3.0 g | ||
| Protein | 17.3 g | 35% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 311 mg | 24% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 1504 mg | 32% | |
*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.
