This spinach mashed potatoes recipe is simple to make, and it is a delightful twist on mashed potatoes. Yes, even with spinach in it, it is delicious. It blends in mashed potatoes, garlic, milk, butter, and spinach to create a delicious side dish for your meal. The best part is that it doesn’t take much longer to make than regular mashed potatoes. It looks fabulous with any other entree, too.
Making the Mashed Potatoes
I use Yucon Gold potatoes. I like the flavor of them, and they have thinner skins. You can use any type of potatoes you prefer.
The recipe calls for mashing 2 lbs of potatoes. The potatoes should be peeled and mashed with nothing else in them. Once they are mashed, then they can be set aside until the other ingredients are ready.
Making the Milk Mixture
Melting the butter with the garlic and herbs helps bring out the flavors of them and incorporates the flavors into the butter. It also heats up the milk.
I’m a bit fussy on how the spinach is added. I prefer the flavor of fresh raw spinach being wilted in the cooking process of your food versus wilting the spinach in a little bit of water on the stove and then adding it to the recipe. For some reason I think spinach wilted in water tastes different then when it wilts in your recipe. It’s probably all in my imagination, who knows. If you wilt your spinach in water, be sure to squeeze out the excess water so your potatoes don’t get watered down. You can do that by draining the water and then squeezing the spinach in a paper towel.
Combining Everything
Now here’s the easy part. Just mix the mashed potatoes and the milk mixture together and stir. If you want to heat the potatoes up a bit just put them on the stove. Watch it very closely and stir frequently to prevent burning, or a couple of minutes in the microwave works too.
Additional Tips
It’s a good way to use up leftover mashed potatoes!
You can “fancy” them up by putting them into an 8×8 baking pan, mix in a cheese of your choice, top with more cheese and bacon bits.
I use a potato ricer to mash the potatoes. I either bake the potatoes in the oven, or I will microwave them. Once the potatoes are cooked, I slice them in half the short way and run them flesh side down through the ricer. I do not peel the potatoes at all. I press each half through the ricer one by one, then I remove the peeling, and then press the next potato half until all of the potatoes are completed. I have instructions that demonstrates it much better in my How To section. Use this link, How to Make Mashed Potatoes without Peeling a Single Potato!
How about a tip on spinach? I will often buy fresh spinach instead of lettuce for salads, burgers, on sandwiches, on eggs, etc…. I buy lettuce to use for Mexican foods and sometimes salads. I often buy spinach instead, because I think it keeps longer. If I don’t use it up, it freezes great. Right before the spinach looks like it is going to turn, I’ll pick out the nasty looking pieces, and put the good leaves into a resealable bag, and put them in the freezer. Once their frozen, I can easily crush them up with my hands. They will crush up into very small pieces. I can add more to it as I get more spinach to freeze, and I can use it in cooking.
I hope you enjoy th
Spinach Mashed Potatoes
Equipment
- 1 Sauce pan
- 1 Spoon
- 1 Potatoe masher, mixer, or potato ricer
- 1 Serving bowl
Ingredients
- 2 lbs Potatoes
- ¾ cup Milk 1% or your choice
- ½ cup Butter, salted
- 2 cloves Garlic, minced
- ¼ tsp Marjoram, optional
- ¼ tsp Parsley flakes, optional
- Salt & pepper to taste
- 2 cups Raw fresh spinach
Instructions
- Peel, cook, and mash the potatoes.
- While the potatoes are cooking, prepare the other ingredients. Tear or cut the spinach into smaller pieces.
- In a saucepan over medium heat add the butter, garlic and herbs. Cook until the butter is melted, and the garlic is softened. This will release the flavors of the garlic and herbs.
- Reduce the heat to low. Add in the milk. Stir. Stir regularly to prevent scorching. Heat until the milk mixture is heated. It does not need to boil. Just be heated up. Once the milk mixture is heated add the spinach. Stir again until the spinach is wilted.
- Remove from heat. Add in the mashed potatoes. Stir until it is all mixed. You may want to add addition al milk if you want thinner mashed potatoes.
- Put into your serving bowl and serve.
Notes
Nutrition
is Spinach Mashed Potatoes recipe and that you find some of these tips helpful. Happy cooking!
