Emerald Mashed Potatoes
Brighten up your table with Emerald Mashed Potatoes, a stunning twist on a classic comfort dish! These creamy mashed potatoes are infused with the vibrant green hue and earthy flavor of baby spinach, creating a side dish that’s as nutritious as it is eye-catching. Enhanced with garlic-infused butter, a touch of Parmesan cheese, and a hint of black pepper, this recipe transforms simple ingredients into a flavorful masterpiece. The spinach is sautéed and blended into a smooth purée, ensuring even color and texture throughout. Perfect for holiday feasts or weeknight dinners, this 40-minute recipe is a guaranteed crowd-pleaser. Garnished with fresh parsley, these mashed potatoes deliver both elegance and heartiness, making them the ultimate combination of comfort food and culinary flair.
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Recipe Information
Ingredients
- 3 large (about 2 lbs) russet potatoes
- 4 cups (packed) baby spinach
- 4 tablespoons unsalted butter
- 0.5 cups whole milk
- 2 cloves garlic
- 0.25 cups (grated) parmesan cheese
- 1 teaspoon kosher salt
- 0.5 teaspoons black pepper
- 2 tablespoons (chopped, for garnish) fresh parsley
- 1 teaspoons (optional, for spinach sauté) olive oil
Instructions
Peel and dice the potatoes into 1- to 2-inch cubes for even cooking.
Place the diced potatoes in a large pot, cover with water, and add a pinch of salt. Bring to a boil over medium-high heat, then reduce to a simmer. Cook for 15-20 minutes, or until the potatoes are fork-tender.
While the potatoes are cooking, prepare the spinach. Heat 1 teaspoon of olive oil in a skillet over medium heat (optional). Add the baby spinach and sauté until wilted, about 2 minutes. Set it aside.
In a small saucepan, heat the milk and butter over low heat until the butter is fully melted. Mince the garlic and stir it into the milk-butter mixture. Keep warm.
Once the potatoes are cooked, drain them well and return them to the same pot. Mash the potatoes using a potato masher or a ricer until smooth.
Transfer the wilted spinach to a food processor or blender and blend until finely chopped or pureed. Alternatively, you can chop it as finely as possible by hand.
Mix the pureed/chopped spinach into the mashed potatoes, along with the warm milk-butter mixture, grated parmesan cheese, salt, and black pepper. Stir until well combined and the color is uniform.
Taste and adjust seasoning if needed.
Transfer the Emerald Mashed Potatoes to a serving bowl, and garnish with freshly chopped parsley.
Serve hot and enjoy this colorful, nutritious side dish!
Nutrition Facts
Calories |
826 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.1 g | 21% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 271 mg | 12% | |
| Total Carbohydrate | 148.7 g | 54% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 8.4 g | ||
| Protein | 22.2 g | 44% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 207 mg | 16% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 3555 mg | 76% | |
*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.
