Description
Delicious and creamy spinach mashed potatoes combining fluffy Russet potatoes with fresh sautéed spinach and garlic for a flavorful, comforting side dish.
Ingredients
Scale
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
