This might be the most comforting side dish you'll ever make — rich, velvety, and packed with a fresh spinach twist. Let me walk you through my favorite Creamy Spinach Mashed Potatoes Recipe that has quickly become a go-to for everything from family dinners to holiday feasts.
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Why You'll Love This Recipe
I still remember the first time I combined creamy mashed potatoes with fresh sautéed spinach and garlic— it was a game changer. This recipe balances that silky, buttery goodness with subtle bursts of green freshness, making the humble mashed potato feel totally elevated without extra fuss.
- Flavor Fusion: The fresh spinach and garlic add depth and brightness to classic mashed potatoes, keeping it far from boring.
- Silky Texture: Pressing the potatoes through a ricer ensures every bite is light, fluffy, and utterly creamy.
- Simple Ingredients: You’ll love how easily you can find everything in your fridge and pantry—no fancy items needed.
- Versatile Side Dish: This pairs beautifully with chicken, steak, or a holiday roast, making it a reliable crowd-pleaser.
Ingredients & Why They Work
Let’s talk ingredients because choosing the right ones will really make or break your Creamy Spinach Mashed Potatoes Recipe. Each component plays a crucial role in flavor and texture, and I always recommend fresh spinach for that bright, garden-fresh hit.
- Baby Spinach: Fresh and tender, it softens quickly, infusing a mild, slightly earthy taste that complements buttery potatoes wonderfully.
- Garlic: Minced fresh garlic gives a punchy aroma, gently mellowed by sautéing in butter, perfectly balancing the creamy mash.
- Russet Potatoes: These are my go-to for mash because their high starch content yields that fluffy, tender texture I adore.
- Half-and-Half: Adds just the right richness without weighing down the potatoes; feel free to swap with heavy cream or milk if needed.
- Unsalted Butter: Key to creaminess and flavor control—start with some for sautéing and reserve plenty for mixing into the mash.
- Garlic Powder, Salt & Pepper: These seasonings pull everything together—don't be shy with the salt; it brings out the spinach’s sweetness!
Make It Your Way
I always like to tweak this Creamy Spinach Mashed Potatoes Recipe depending on the season or what’s in my fridge. For example, sometimes I add a pinch of nutmeg for a cozy autumn touch or swap in kale if the spinach is running low. Don’t hesitate to make this recipe truly yours!
- Variation: When I’m short on time, I stir in a handful of shredded sharp cheddar cheese right at the end — so delicious and adds a lovely tang.
- Dietary Twist: For a dairy-free version, I use olive oil instead of butter and coconut cream in place of half-and-half. It still feels indulgent, I promise.
- Seasonal Changes: If baby spinach isn’t around, sautéed fresh kale or chard works great; just make sure to squeeze out excess moisture to avoid soggy potatoes.
Step-by-Step: How I Make Creamy Spinach Mashed Potatoes Recipe
Step 1: Cook Your Potatoes Just Right
Start by peeling and cutting your Russet potatoes into uniform 1-inch cubes so they cook evenly. Pop them into a large pot of rapidly boiling salted water, then reduce to medium heat to simmer for around 20 minutes. You're aiming for fork-tender potatoes — if your fork slides in smoothly, they’re perfectly done. Drain well to avoid watery mash later.
Step 2: Get That Dreamy Texture with a Potato Ricer
Once drained, press the potatoes through a potato ricer right back into your pot or a large bowl. This method instantly makes the mash fluffier and velvety smooth, no lumps in sight! If you don’t have a ricer, a masher will do—just prepare for a few charming potato chunks.
Step 3: Sauté Garlic & Spinach for Maximum Flavor
In the same pot, melt 2 tablespoons of butter over medium heat. Toss in the minced garlic and let it gently sizzle until fragrant—don’t let it brown or burn! Then add your packed, chopped fresh spinach. Cook just until it wilts; it should only take a few minutes. If you notice extra moisture, soak it up with a paper towel so your mash isn’t watery.
Step 4: Mix It All Together
While the spinach cooks, warm the remaining butter and half-and-half together until melted and cozy warm (microwave works perfectly). Add your riced potatoes to the pot with the spinach, then pour in that luscious butter and half-and-half mixture. Stir gently but thoroughly — you want everything combined, creamy, and dreamy. If it feels too thick, add a splash more half-and-half until you hit your preferred consistency.
Step 5: Season to Perfection
Season generously with salt, pepper, and a whisper of garlic powder. I find a good pinch of salt is what brings out the spinach’s natural sweetness and overall flavor harmony. Taste and adjust — this is your creamy spinach mashed potato masterpiece!
Top Tip
Making this Creamy Spinach Mashed Potatoes Recipe has been a kitchen staple for me, and these tips make all the difference. I learned through trial and error to never skip pressing the potatoes through a ricer and to always manage spinach moisture carefully.
- Use a Potato Ricer: It transforms regular mashed potatoes into a cloud-like experience — trust me on this one.
- Don’t Overcook Spinach: Just wilt, then remove from heat to avoid bitter-tasting greens.
- Warm Your Dairy: Mixing warm butter and half-and-half into potatoes prevents cooling down the mash and helps it absorb moisture better.
- Season Throughout: Season your potatoes both before and after mashing for balanced flavor every bite.
How to Serve Creamy Spinach Mashed Potatoes Recipe
Garnishes
I love topping these mashed potatoes with a little freshly chopped chives or a sprinkle of crispy fried shallots for texture and a mild oniony bite. A drizzle of good quality extra virgin olive oil or a pat of melting butter on top also adds a lovely glossy finish that impresses guests every time.
Side Dishes
This recipe pairs beautifully with roasted chicken, garlic herb steak, or even a holiday ham. If you want a veggie on the side, I often serve it with roasted Brussels sprouts or glazed carrots to round out the plate with some sweetness and crunch.
Creative Ways to Present
For special occasions, I like piping the mashed potatoes into pretty swirls in a baking dish, then sprinkling with toasted breadcrumbs and Parmesan before giving it a quick broil. It’s like having a mashed potato casserole but with that fresh spinach surprise inside — always a crowd-pleaser.
Make Ahead and Storage
Storing Leftovers
Once cool, store leftovers in an airtight container in the fridge. I’ve found they keep well for up to 3 days, making this recipe perfect for meal prep or a quick side for next-day dinners.
Freezing
I freeze mashed potatoes with spinach mostly for emergencies. They freeze well in a tightly sealed container for up to 2 months. When thawing, I recommend moving them to the fridge overnight to avoid a watery texture.
Reheating
To reheat, gently warm on the stove over low heat with a splash of half-and-half or milk to refresh creaminess. Stir often and cover to keep moisture in. Microwaving works too, just add a bit of liquid and cover loosely to prevent drying out.
Frequently Asked Questions:
Absolutely! You can substitute fresh spinach with frozen spinach. Just make sure to thaw it thoroughly and squeeze out all the excess water before adding it to the potatoes to avoid a watery mash.
Russet potatoes are my favorite for mashed potatoes because of their fluffy texture. Yukon gold potatoes also work well and give a slightly creamier mash, but avoid waxy potatoes like red potatoes for this recipe.
Yes! Swap out the butter for olive oil or a plant-based vegan butter, and replace the half-and-half with a plant-based milk like oat or almond milk. Keep in mind the flavor will be slightly different but still delicious.
Using a potato ricer or food mill to break down the cooked potatoes is key. Also, warming your butter and half-and-half before mixing helps everything blend seamlessly without cooling down the potatoes too quickly. Avoid over-mixing or using a blender as this can make the potatoes gluey.
Final Thoughts
This Creamy Spinach Mashed Potatoes Recipe isn’t just a side dish, it’s a little love note in a bowl. I always feel a bit of happy comfort whenever I make it, and I hope you’ll feel the same way too. Once you try this recipe, I bet it’ll become a staple on your table whenever you need a cozy, creamy, and flavorful crowd-pleaser. Give it a go and enjoy every buttery, garlicky, spinach-infused bite!
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Delicious Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
Delicious and creamy spinach mashed potatoes combining fluffy Russet potatoes with fresh sautéed spinach and garlic for a flavorful, comforting side dish.
Ingredients
Vegetables
- 4 cups fresh baby spinach - packed and roughly chopped
- 4 cloves fresh garlic - minced
- 2 ½ pounds Russet potatoes - peeled and cut into 1-inch cubes
Dairy
- 1 cup half-and-half - plus more as needed
- 8 tablespoons unsalted butter - divided
Seasonings
- Garlic powder - to taste
- Salt and pepper - to taste
Instructions
- Boil the Potatoes: Bring a large pot of water to a boil, enough to fully submerge the potatoes. Add the peeled and cubed potatoes and bring back to a boil. Cook over medium heat for 20 minutes or until the potatoes are fork tender. Drain thoroughly.
- Rice the Potatoes: Press the cooked potatoes through a potato ricer to achieve a fluffy and smooth texture. Set aside.
- Melt Butter and Warm Half-and-Half: In a microwave-safe bowl, melt the remaining 6 tablespoons of butter with 1 cup half-and-half until melted and warm. Set this mixture aside.
- Sauté Garlic and Spinach: In the medium pot, sauté the minced garlic with 2 tablespoons of butter over medium heat until fragrant. Add the chopped spinach and cook for a few minutes until just softened. Use a paper towel to absorb any excess moisture from the spinach.
- Combine Ingredients: Add the riced potatoes back into the pot with the sautéed spinach and garlic. Pour in the melted butter and half-and-half mixture. Stir everything together until creamy and evenly combined. Add more half-and-half if necessary to reach desired consistency.
- Season to Taste: Season the mashed potatoes generously with salt, pepper, and garlic powder. Mix well and serve warm.
Notes
- Use a potato ricer for best results, ensuring the fluffiest and smoothest mashed potatoes.
- If you don’t have a ricer, a potato masher can be used but expect some texture variations.
- Half-and-half or heavy cream can be substituted for each other or replaced with whole milk if needed.
- Fresh spinach offers the best flavor, but frozen spinach can be used after thawing and squeezing out excess water.
- Russet potatoes provide the ideal fluffy texture, but Yukon Gold potatoes are also a good alternative for creamier mashed potatoes.
Nutrition
- Serving Size: 1 cup
- Calories: 210 kcal
- Sugar: 2 g
- Sodium: 150 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 30 mg
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