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
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 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
