Can I use frozen spinach in this Creamy Spinach Mashed Potatoes Recipe?

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.

What’s the best potato to use for this recipe?

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.

Can I make this recipe vegan?

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.

What if I don’t have a potato ricer?

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.

Creamy Spinach Mashed Potatoes | Easy & Delicious Comfort Food

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

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 - to taste
Black pepper - to taste

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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