Low Sodium Creamy Mashed Potatoes with Spinach
Transform your comfort food game with this healthier twist on a classic: Low Sodium Creamy Mashed Potatoes with Spinach. Perfectly fluffy and indulgently smooth, this recipe balances rich flavor with nutritious, heart-healthy options like skim milk and low-sodium vegetable broth. The addition of tender sautéed spinach introduces vibrant color and a boost of vitamins, while garlic and fresh parsley elevate the dish with aromatic, fresh notes. Ideal for those seeking a lighter option without sacrificing taste, this dish comes together in under an hour, making it a hassle-free side for family dinners or holiday feasts. Serve warm and enjoy every creamy, nutrient-packed bite! Keywords: low sodium mashed potatoes, creamy spinach potatoes, healthy mashed potato recipe, heart-healthy side dish, garlic mashed potatoes.
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Recipe Information
Ingredients
- 4 large (about 2 pounds) russet potatoes
- 4 cups baby spinach
- 4 tablespoons unsalted butter
- 1 cup low-sodium vegetable broth
- 0.5 cup skim milk
- 2 cloves garlic
- 0.5 teaspoon black pepper
- 2 tablespoons (chopped) fresh parsley
Instructions
Peel and cut the russet potatoes into equal-sized chunks for even cooking.
Place the potatoes in a large pot and fill with cold water until they are covered by about an inch. Bring the water to a boil over high heat.
Once boiling, reduce the heat to simmer and cook the potatoes for about 20 minutes or until they are tender when pierced with a fork.
While the potatoes are cooking, finely mince the garlic cloves.
In a large pan over medium heat, add 2 tablespoons of unsalted butter. Add the minced garlic and sauté for about 1 minute until fragrant.
Add the baby spinach to the pan and cook for 2-3 minutes or until wilted. Remove from heat and set aside.
When the potatoes are done, drain them and return to the pot. Allow them to sit for a few minutes to steam dry, which helps avoid watery mashed potatoes.
In a small saucepan, warm the low-sodium vegetable broth and skim milk over low heat until just heated through, not boiling.
Using a potato masher or an electric mixer, begin mashing the potatoes until smooth. Slowly add the warm broth and milk mixture while continuing to mash until you reach your desired creaminess.
Stir in the remaining 2 tablespoons of butter, the sautéed spinach, and season with black pepper to taste.
Gently mix in the chopped fresh parsley before serving.
Serve the mashed potatoes warm, garnished with extra parsley if desired.
Nutrition Facts
Calories |
4032 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.2 g | 62% | |
| Saturated Fat | 28.1 g | 140% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 128 mg | 43% | |
| Sodium | 799 mg | 35% | |
| Total Carbohydrate | 813.2 g | 296% | |
| Dietary Fiber | 66.5 g | 238% | |
| Total Sugars | 49.3 g | ||
| Protein | 113.0 g | 226% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 868 mg | 67% | |
| Iron | 46.7 mg | 259% | |
| Potassium | 20842 mg | 443% | |
*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.
