Spinach Whipped Potatoes
Elevate your side dish game with this recipe for Spinach Whipped Potatoes, a harmonious blend of creamy comfort and vibrant greens. Tender russet potatoes are whipped to ultra-smooth perfection with a luxurious mix of butter, heavy cream, and milk, delivering that classic silky texture everyone loves. Fresh spinach, sautéed with fragrant garlic, adds a pop of color and earthy flavor, transforming these mashed potatoes into a nutrient-rich, gourmet experience. Ready in just 40 minutes, this recipe is perfect for busy weeknights or as a standout addition to your holiday table. Serve these fluffy, flavorful potatoes alongside roasted meats or grilled vegetables for a crowd-pleasing dish that’s as wholesome as it is indulgent. Keywords: spinach whipped potatoes, creamy mashed potatoes, garlic sautéed spinach, gourmet side dish, easy potato recipe.
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Recipe Information
Ingredients
- 2 pounds Russet potatoes
- 4 cups Fresh spinach leaves
- 4 tablespoons Unsalted butter
- 0.5 cups Heavy cream
- 0.25 cups Whole milk
- 2 cloves Garlic
- 1 teaspoons Salt
- 0.5 teaspoons Black pepper, freshly ground
Instructions
Peel the russet potatoes and cut them into medium-sized chunks. Place them in a large pot and cover with cold water.
Add 1 teaspoon of salt to the pot and bring the water to a boil over high heat. Reduce to a simmer and cook for 15-20 minutes, or until the potatoes are fork-tender.
While the potatoes cook, wash the fresh spinach leaves thoroughly and pat them dry.
In a small skillet over medium heat, melt 1 tablespoon of butter. Mince the garlic cloves and sauté them in the butter for 1-2 minutes until fragrant.
Add the spinach leaves to the skillet and cook for 2-3 minutes, stirring occasionally, until the spinach is wilted. Remove from heat and set aside.
Once the potatoes are done cooking, drain them well and return them to the pot. Allow them to steam dry for 1-2 minutes.
In a small saucepan, heat the heavy cream and milk together over low heat until warm (do not boil).
Using a potato masher or hand mixer, mash the potatoes until smooth and creamy. Gradually mix in the warm cream and milk mixture, followed by the remaining 3 tablespoons of butter. Continue mixing until fully incorporated.
Fold the sautéed spinach mixture into the whipped potatoes. Season with additional salt and freshly ground black pepper to taste.
Serve the spinach whipped potatoes warm, garnished with a sprinkle of extra black pepper if desired. Enjoy!
Nutrition Facts
Calories |
1757 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.3 g | 116% | |
| Saturated Fat | 53.2 g | 266% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 251 mg | 84% | |
| Sodium | 2622 mg | 114% | |
| Total Carbohydrate | 207.5 g | 75% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 13.7 g | ||
| Protein | 31.5 g | 63% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 320 mg | 25% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 5668 mg | 121% | |
*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.
