This might be the richest, most comforting mash you’ll ever try — packed with vibrant green spinach and a velvety touch that elevates ordinary mashed potatoes to something truly special. Let me walk you through how to make this Creamy Spinach Mashed Potatoes Recipe that turns a classic side into a flavor-packed star.
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Why You'll Love This Recipe
I’ve made plenty of mashed potatoes in my time, but adding spinach changed the game completely. It adds freshness, a gorgeous color, and a subtle earthy note that pairs so well with rich butter and creamy half-and-half. Plus, it feels a bit healthier without losing any comfort food charm.
- Flavor and Texture Boost: The spinach brings a mild, fresh taste that balances the creamy richness perfectly.
- Super Creamy Finish: A buttery half-and-half mixture makes these mashed potatoes ultra-smooth and luscious.
- Easy to Customize: You can adjust seasoning and creaminess to fit your tastes or dietary needs effortlessly.
- Impressively Simple: Despite the gourmet feel, it’s a straightforward recipe that’s great even if you’re short on time.
Ingredients & Why They Work
This combination is straightforward but thoughtfully chosen. The potatoes form the creamy base, while the spinach adds color, nutrients, and flavor depth without overpowering. Garlic and butter work their magic to create that warm, irresistible aroma and taste.
- Fresh baby spinach: Fresh is best—it wilts quickly and blends beautifully into the potatoes. If using frozen, make sure to drain and squeeze well.
- Fresh garlic: Minced garlic adds a subtle pungency that pairs well with buttery potatoes without becoming too sharp.
- Russet potatoes: These starchy potatoes create light, fluffy mashed potatoes. Yukon golds work too but yield a creamier texture.
- Half-and-half: Adds richness and creaminess without being too heavy; you can swap with heavy cream or whole milk if needed.
- Unsalted butter: Divided use means some cooks garlic and spinach while the rest enrich the potatoes for a smooth, buttery flavor.
- Garlic powder, salt, and pepper: Essential to bring balance, boost flavor, and round out the dish with just the right seasoning.
Make It Your Way
I love making this my own by swapping out the half-and-half for cream cheese or stirring in a handful of shredded sharp cheddar for extra indulgence. Don’t hesitate to experiment — this recipe is like a cozy base camp ready for your favorite flavor expedition.
- Variation: One time, I tossed in some caramelized onions for a slightly sweet, savory twist — it was a total crowd-pleaser.
- Make it vegan: Use plant-based butter and coconut or oat milk for a creamy, dairy-free version that still packs big flavor.
- Herb upgrade: Try stirring in fresh dill or chives if you want a brighter, herbal note.
- Spice it up: A pinch of smoked paprika or cayenne works wonders if you crave some heat.
Step-by-Step: How I Make Creamy Spinach Mashed Potatoes Recipe
Step 1: Get those potatoes perfectly tender
Start by bringing a large pot of water to a boil—enough to cover your potatoes completely. Add the peeled and cubed potatoes and bring them back to a boil. Cook at medium heat for about 20 minutes or until you can easily pierce them with a fork. Avoid overcooking since potatoes will soak up too much water, which can make the mash watery.
Step 2: Rice those spuds for ultimate fluff
Drain the potatoes and push them through a potato ricer while still warm. I swear by using a ricer here—it guarantees the smoothest, fluffiest texture without lumps. Don’t press them while cold, or you’ll end up with a gluey mess!
Step 3: Sauté garlic and spinach to infuse flavor
In your saucepan, melt 2 tablespoons of butter over medium heat. Add the minced garlic and let it cook until fragrant, about 1-2 minutes—watch carefully so it doesn’t brown or burn. Toss in your chopped spinach and sauté just until wilted. If there’s excess water from the spinach, dab it dry with a paper towel before moving on.
Step 4: Blend in your buttery cream mixture
In a separate microwave-safe bowl, combine the remaining 6 tablespoons of butter and the half-and-half. Warm until melted and heated through—this makes it easier to stir in smoothly without cooling down your potatoes. Pour this into the spinach-garlic-potato mixture and stir gently until creamy and well blended. Add more half-and-half one tablespoon at a time if you want looser mashed potatoes.
Step 5: Season with love
Now it’s time to taste and season! I usually go heavy on salt, pepper, and a little garlic powder for a rounded, balanced flavor. Remember, potatoes can handle a good dose of seasoning, so don’t be shy. Adjust to your preference and serve warm.
Top Tip
I’ve found that using a potato ricer and warming your dairy before mixing are game changers. It means fewer lumps, less mixing time, and an irresistibly creamy texture that melts in your mouth. It took me a few tries to get comfortable with the ricer, but once I did, I never looked back.
- Use a Potato Ricer: It creates the lightest, fluffiest mashed potatoes without over-mixing or breaking down starches.
- Warm Dairy and Butter: Adding the warm half-and-half and melted butter avoids cooling the potatoes and helps everything blend seamlessly.
- Don’t Overcook Potatoes: Overcooked potatoes absorb too much water; watch the timing and test with a fork frequently.
- Drain Spinach Well: Too much moisture from spinach can make mashed potatoes runny, so squeeze or blot excess water before mixing.
How to Serve Creamy Spinach Mashed Potatoes Recipe
Garnishes
I usually top mine with a sprinkle of freshly chopped chives or parsley for a pop of color and fresh bite. Sometimes, a few crispy fried onions or crumbled bacon bits add a fantastic crunch contrast that guests rave about.
Side Dishes
This creamy spinach mashed potato recipe pairs beautifully with roast chicken, grilled steak, or a hearty pot roast. For a vegetarian meal, try it alongside roasted mushrooms or a veggie stew — the creaminess balances robust flavors perfectly.
Creative Ways to Present
For special occasions, I like to pipe this mash into small decorative dollops using a large star tip onto plates or serving bowls. A drizzle of browned butter and a sprinkle of toasted pine nuts can turn it into an elegant side dish that's stunning enough for a holiday table.
Make Ahead and Storage
Storing Leftovers
I store leftover creamy spinach mashed potatoes in an airtight container in the fridge for up to 3 days. When reheating, I add a splash of milk or cream to loosen the texture and stir gently to bring back that silky creaminess.
Freezing
I’ve frozen this mash successfully by letting it cool completely, portioning into freezer bags, and squeezing out air. Thawed overnight in the fridge, it reheats nicely in a skillet with added cream or butter to revive the texture.
Reheating
Reheat gently on the stovetop over low-medium heat or in the microwave using short bursts. Keep stirring and add a splash of liquid as needed to prevent dryness or clumping.
Frequently Asked Questions:
Yes! Frozen spinach works fine, but make sure to thaw it completely and squeeze out as much excess moisture as possible before adding to prevent watery potatoes.
Russet potatoes are ideal because of their high starch content, giving you fluffy mashed potatoes. Yukon Golds are also a good choice if you prefer a creamier texture.
Definitely! Use a plant-based butter substitute and replace half-and-half with your favorite unsweetened plant milk like almond, oat, or soy milk for a creamy vegan version. Adjust seasoning accordingly.
Warming the butter and half-and-half helps it blend smoothly into the potatoes without cooling them down, resulting in a creamier texture and making mixing easier and faster.
Final Thoughts
This Creamy Spinach Mashed Potatoes Recipe has become my go-to comfort side because it’s simple, tasty, and feels a little bit special. I love how it turns ordinary potatoes into a vibrant, luscious dish that brings smiles at the dinner table. I hope you’ll enjoy making it as much as I do—and maybe even create your own favorite twist. Give it a try, and soon it might be a family favorite in your kitchen too!
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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
Creamy and flavorful Spinach Mashed Potatoes made with tender Russet potatoes, fresh baby spinach, garlic, butter, and half-and-half for a perfect side dish that's fluffy and smooth.
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 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 Potatoes: Press the cooked potatoes through a potato ricer to achieve extra fluffy and smooth texture. Set aside the riced potatoes.
- Melt Butter and Heat Half-and-Half: In a microwave-safe bowl, melt 6 tablespoons of butter along with 1 cup of half-and-half until the butter is melted and the mixture is warm. Set aside.
- Sauté Spinach and Garlic: In the same medium pot, melt 2 tablespoons of butter over medium heat. Add the minced garlic and sauté until fragrant but not browned, about 1-2 minutes. Then add the spinach and cook until just softened, about 3-4 minutes. If there is excess moisture, blot it with paper towels.
- Combine Ingredients: Add the riced potatoes into the pot with the cooked spinach and garlic. Pour in the warm melted butter and half-and-half mixture. Stir everything together until creamy and evenly combined. Add additional half-and-half if needed for desired creaminess.
- Season and Serve: Season generously with salt, pepper, and garlic powder to taste. Stir well and serve immediately for best flavor and texture.
Notes
- For the fluffiest mashed potatoes, use a potato ricer instead of a masher to avoid lumps.
- If you do not have half-and-half, heavy cream or whole milk are good substitutes, though cream will yield a richer result.
- Fresh baby spinach provides the best flavor and texture, but frozen spinach will work if thawed and excess water squeezed out.
- Russet potatoes are preferred for their fluffy texture; Yukon gold potatoes can be used but will produce creamier mashed potatoes.
Nutrition
- Serving Size: 1 cup
- Calories: 220 kcal
- Sugar: 2 g
- Sodium: 150 mg
- Fat: 11 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 30 mg
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