Description
Creamy and flavorful Spinach Mashed Potatoes combine tender Yukon Gold or Russet potatoes with a rich spinach and garlic cream sauce. This comforting side dish features the perfect balance of buttery smoothness, vibrant spinach, and a hint of Parmesan cheese, making it ideal for family dinners or special occasions.
Ingredients
Potatoes
- 2 pounds potatoes (Yukon Gold or Russet), peeled and cut into chunks
Spinach Cream Mixture
- 5 tablespoons unsalted butter, divided
- 3 garlic cloves, minced
- 4 cups fresh spinach
- ⅓ cup heavy cream
- ½ teaspoon black pepper
- ¼ cup warm milk (optional, if needed)
- ¼ cup grated Parmesan cheese
- 1 teaspoon salt
Instructions
- Cook potatoes: Place the peeled and chunked potatoes into a large pot and cover them with cold water. Add a generous pinch of salt to the water. Bring the water to a boil and cook the potatoes for 15 to 20 minutes until they are fork-tender. Once cooked, drain the potatoes thoroughly and let them sit for 1 to 2 minutes to steam dry, which helps to keep the mashed potatoes fluffy.
- Prepare spinach cream: In a pan over medium heat, melt 1 tablespoon of the unsalted butter. Add the minced garlic and cook for about 30 seconds until fragrant but not browned. Add the fresh spinach to the pan and cook until it is fully wilted. Pour in the heavy cream and simmer this mixture for 2 to 3 minutes, allowing the flavors to meld together.
- Blend spinach mixture (optional): Depending on your texture preference, you can blend the spinach and cream mixture until smooth to achieve a restaurant-style consistency or leave it as is for a more rustic texture with visible spinach pieces.
- Mash potatoes: Using a potato masher or ricer, mash the hot potatoes. Add the remaining 4 tablespoons of butter, 1 teaspoon of salt, and black pepper. Mix gently until the potatoes are smooth but still creamy.
- Combine spinach and potatoes: Fold the prepared spinach cream mixture into the mashed potatoes until smooth and evenly combined. If the mashed potatoes seem too thick, add the warm milk a tablespoon at a time to reach your desired consistency.
- Finish and serve: Stir in the grated Parmesan cheese and adjust seasoning as needed with additional salt and pepper. Serve immediately while warm and enjoy this flavorful side dish.
Notes
- Use Yukon Gold potatoes for a buttery flavor or Russet potatoes for fluffier texture.
- Do not brown the garlic when cooking to avoid a bitter taste.
- Blending the spinach cream mixture results in a smoother texture; otherwise leave it chunky for rustic style.
- Adjust the amount of warm milk to control consistency based on preference.
- Parmesan adds a tangy umami finish but can be omitted for a dairy-free version.
