This might be the richest and most comforting twist on classic mashed potatoes you’ll ever try. When you combine creamy potatoes with vibrant green spinach, you get a Creamy Spinach Mashed Potatoes Recipe that’s as smooth and flavorful as it is nutritious. Trust me, it’s a total game-changer at the dinner table.
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Why You'll Love This Recipe
I still remember the first time I whipped up these Creamy Spinach Mashed Potatoes. The way the earthy spinach balanced the buttery richness left me hooked. Plus, it’s a simple way to sneak some greens into a beloved comfort food without making it feel “healthy.”
- Velvety Texture: Using a potato ricer makes these mashed potatoes incredibly fluffy and smooth—no lumps in sight!
- Hidden Veggie Win: Spinach sneaks in color and nutrients without overpowering the dish’s creamy, buttery base.
- Simple Ingredients: You likely have everything in your kitchen already—making this an easy, weeknight-friendly side.
- Customizable: From garlic powder to half-and-half, you can adjust flavors and creaminess to your personal taste.
Ingredients & Why They Work
Each element in this Creamy Spinach Mashed Potatoes Recipe plays a specific role in delivering that perfect balance of creaminess, flavor, and nutrition. Here’s a quick breakdown so you can shop smart and prep confidently.
- Fresh baby spinach: Adds vibrant color and a subtle earthy flavor; fresh spinach is best to avoid extra moisture.
- Fresh garlic: Provides a warm, fragrant base flavor when sautéed — much better than just garlic powder alone.
- Russet potatoes: Ideal for mashing thanks to their fluffy, starchy texture which absorbs butter and cream perfectly.
- Half-and-half: Brings richness without being too heavy like cream; you can also substitute heavy cream or whole milk.
- Unsalted butter: Essential for that luxurious buttery flavor and smooth mouthfeel.
- Garlic powder: A finishing touch for subtle extra garlic warmth.
- Salt and pepper: Basic seasonings that bring all the flavors together.
Make It Your Way
What’s great about this Creamy Spinach Mashed Potatoes Recipe is how easy it is to make it your own. I often tweak it based on what I have around or my mood—so I encourage you to do the same!
- Variation: One time, I swapped the half-and-half for sour cream—because why not? It added a tangy creaminess that totally transformed the dish in a delightful way.
- Dietary tweak: Use olive oil instead of butter if you're avoiding dairy—you’ll get richness with a fruity twist.
- Seasonal spin: Feel free to toss in fresh herbs like chives or thyme for a burst of herbal aroma anytime.
Step-by-Step: How I Make Creamy Spinach Mashed Potatoes Recipe
Step 1: Perfectly Cook the Potatoes
I always start by peeling and cutting the Russet potatoes into uniform 1-inch cubes. Then, I boil them in plenty of water until fork tender—about 20 minutes. Don’t rush this part; potatoes need to be fully cooked so your mash turns out silky smooth without lumps.
Step 2: Sauté Garlic and Spinach
While the potatoes cook, I melt 2 tablespoons of butter in my pot and gently sauté the minced garlic until it smells fragrant—just about a minute. Then I toss in the fresh spinach, cooking only until it wilts. If there’s excess water, I pat it dry with paper towels, because watery spinach can make your mashed potatoes runny.
Step 3: Rice Your Potatoes
This is my secret weapon: I press the cooked potatoes through a potato ricer instead of mashing. It ensures the fluffiest texture—no lumps or sticky sections. If you don’t have a ricer, go slow with a masher, but expect a little chunkiness.
Step 4: Combine and Cream It Up
In a microwave-safe bowl, I melt the remaining butter with half-and-half until warm. Then I add the riced potatoes into the pot with the sautéed spinach. Pour in the warm liquid and gently fold everything until evenly combined and creamy. If you want it creamier, add a splash more half-and-half.
Step 5: Season to Perfection
Finally, I season generously with salt, pepper, and a dusting of garlic powder. Taste as you go here—don’t be shy with seasoning; it’s what makes this dish sing.
Top Tip
After making this recipe many times, I’ve picked up a few tips that really make a difference, especially if you want that restaurant-quality texture and flavor.
- Use a potato ricer: It’s worth the extra few bucks and effort. The potatoes become gorgeously silky without overworking the starch.
- Don’t overcook your spinach: Just wilt it enough so it’s tender but still vibrant green to keep that fresh spinach flavor popping.
- Warm your butter and half-and-half: Adding cold dairy cools the potatoes and can result in a gluey texture. Warm it for best creaminess.
- Season generously: I learned the hard way—plain mashed potatoes can be bland. Salt and a little garlic powder are game changers for flavor depth.
How to Serve Creamy Spinach Mashed Potatoes Recipe
Garnishes
Whenever I serve this, a pat of butter melting on top is non-negotiable. I also love sprinkling fresh chopped chives or a little grated Parmesan for a lovely umami kick and a pop of color. Sometimes crispy fried onions add a fun crunch, too.
Side Dishes
These mashed potatoes are my go-to side with roasted chicken or grilled steak. They’re also incredible alongside meatloaf or even a vibrant vegetable stir-fry for a comforting vegetarian meal.
Creative Ways to Present
For special occasions, I like to pipe the mashed potatoes onto a platter using a large star tip, then sprinkle crunchy smoked paprika or toasted pine nuts over the top. It looks fancy but is super easy!
Make Ahead and Storage
Storing Leftovers
After dinner, store leftovers in an airtight container in the fridge. They’ll keep well for about 3-4 days. I usually add a little extra splash of half-and-half before reheating to help maintain that creamy texture.
Freezing
I’ve frozen these mashed potatoes with good results. Just cool completely, pack into a freezer-safe container, and thaw overnight in the fridge before reheating. Spinach texture may soften slightly but flavor stays on point.
Reheating
To reheat, I prefer warming on the stovetop over low heat with a bit of butter or cream stirred in. Microwave works fine too—just cover and stir every 30 seconds to avoid drying out.
Frequently Asked Questions:
Absolutely! If you’re using frozen spinach, thaw it fully and squeeze out all the excess water before adding it to your mashed potatoes. This helps avoid sogginess in your final dish.
The best choice is Russet potatoes because they’re high in starch, which makes your mashed potatoes fluffy and smooth. Yukon Golds also work and give a creamier texture, but they may not be quite as fluffy.
Definitely! Substitute the butter with a plant-based margarine or olive oil, and replace the half-and-half with a creamy plant milk like oat milk or cashew cream to keep it rich and silky.
No worries! You can use a traditional potato masher, but be careful not to overwork the potatoes to avoid them turning gluey. For a smoother texture without a ricer, you could also use a food mill if you have one.
Final Thoughts
This Creamy Spinach Mashed Potatoes Recipe quickly became a staple in my kitchen because it combines comfort with a little twist of green goodness. It’s one of those dishes that your whole family can enjoy, and you’ll find yourself reaching for it again and again as a perfect side or even as a simple vegetarian main. Give it a try and see how adding spinach to your mashed potatoes can brighten your meal and your mood—it’s truly a hug in a bowl!
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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
This creamy Spinach Mashed Potatoes recipe combines fluffy russet potatoes with sautéed fresh spinach and garlic for a flavorful, comforting side dish perfect for any meal.
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 - to taste
- Black pepper - to taste
Instructions
- Boil Potatoes: Bring a large pot of water to a boil, enough to fully submerge the potatoes. Then, add the potatoes and bring back to a boil. Cook over medium heat for 20 minutes or until fork tender. Drain thoroughly.
- Rice Potatoes: Press the cooked potatoes through a potato ricer to achieve extra fluffy and smooth texture. Set aside.
- Melt Butter and Heat Half-and-Half: In a microwave-safe bowl, melt 6 tablespoons of butter with half-and-half until melted and warm. Set aside.
- Sauté Garlic and Spinach: In the medium pot used earlier, sauté the minced garlic with 2 tablespoons of butter over medium heat. Cook the spinach until just softened, about a few minutes. Remove any excess moisture by blotting with paper towels.
- Combine Ingredients: Add the riced potatoes back into the pot with the sautéed spinach and garlic. Stir in the melted butter and half-and-half mixture until creamy and well combined. Add more half-and-half if needed to reach desired consistency.
- Season and Serve: Season generously with salt, pepper, and garlic powder to taste. Stir well and serve warm.
Notes
- Use a potato ricer for best results to create fluffy and smooth mashed potatoes.
- If a ricer is unavailable, a potato masher can be used, though some lumps may remain.
- Half-and-half can be substituted with heavy cream or whole milk depending on preference and availability.
- Fresh baby spinach provides the best flavor, but frozen spinach can be used if thawed and excess water is squeezed out.
- Russet potatoes are preferred for fluffiness; Yukon Gold potatoes are a good substitute for a creamier texture.
Nutrition
- Serving Size: 1 cup
- Calories: 220 kcal
- Sugar: 2 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 30 mg
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