Creamy, silky, and packed with a subtle green twist, this Creamy Spinach Mashed Potatoes Recipe is one of my all-time favorite ways to jazz up a humble side dish. Trust me, once you’ve tried these, you’ll never want plain mashed potatoes again!
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Why You'll Love This Recipe
After countless family dinners and comforting nights, the Creamy Spinach Mashed Potatoes Recipe has become my go-to for a delicious, nutritious side that’s both familiar and fresh. It’s an easy upgrade that never fails to impress.
- Velvety Texture: Using a potato ricer gives the fluffiest, smoothest mashed potatoes you can imagine.
- Hidden Greens Boost: The spinach sneaks in extra nutrients without overpowering the classic potato flavor.
- Rich Garlic Flavor: Sautéed garlic adds that comforting, savory punch that brings everything together perfectly.
- Customizable Creaminess: You control the richness by adjusting the butter and half-and-half to your liking.
Ingredients & Why They Work
This recipe’s magic comes from simple ingredients working in harmony — the starchiness of Russet potatoes, the mild earthiness of spinach, and the creamy richness from butter and half-and-half. Here’s what to look for when you grocery shop.
- Fresh Baby Spinach: Choose vibrant green leaves for the best flavor; they soften quickly and blend beautifully.
- Garlic: Fresh minced garlic creates a toasted, aromatic depth that powder just can’t replace.
- Russet Potatoes: Their higher starch content ensures those ultra-fluffy mash results you want.
- Half-and-Half: Provides the perfect creamy texture without being too heavy; you can swap with cream or milk if needed.
- Unsalted Butter: Using unsalted lets you control the seasoning perfectly, melting right into the potatoes.
- Seasonings (Salt, Pepper, Garlic Powder): Elevate all the flavors — the garlic powder gives that extra garlic punch without being overwhelming.
Make It Your Way
I love playing around with this recipe depending on what’s in my kitchen or what mood I’m in — feel free to adapt it to suit your taste buds and dietary needs. That’s the beauty of a simple, creamy base like this.
- Variation: I sometimes swap half the spinach for kale for an added bite and extra nutrients — it’s delicious, just cook the kale a bit longer to soften.
- Dairy-Free Version: Use a non-dairy butter substitute and coconut milk to keep it creamy while accommodating lactose intolerance.
- Extra Flavor Boost: Stir in grated parmesan or a touch of cream cheese for richness and tang that's absolutely dreamy.
- Make It Spicy: A pinch of cayenne or smoked paprika goes surprisingly well with the creamy garlic spinach flavor.
Step-by-Step: How I Make Creamy Spinach Mashed Potatoes Recipe
Step 1: Get Those Potatoes Perfectly Tender
Start by peeling and cutting your Russet potatoes into one-inch cubes. Throw them into a big pot of boiling water — make sure the water covers them completely. Let them cook over medium heat for about 20 minutes, or until you can easily pierce them with a fork. This is crucial: undercooked potatoes will be lumpy, but overcooked can get mushy. Drain well once done.
Step 2: Ricing for the Creamiest Texture
Here’s a game-changer — press those cooked potatoes through a potato ricer. I swear by this tool because it creates the silkiest, lightest mash. If you don’t have one, a potato masher works but expect a few lumps here and there.
Step 3: Garlic and Spinach Magic
While the potatoes drain, melt 2 tablespoons of butter in the pot and gently sauté your minced garlic until fragrant — about 1-2 minutes. Add in the chopped spinach and cook until just wilted, around 3 minutes. If the spinach releases too much water, pat it dry with paper towels to keep your mash from getting watery.
Step 4: Cream and Butter Bath
Meanwhile, melt the remaining 6 tablespoons of butter with the half-and-half in a microwave-safe bowl until warm and combined. This warm mixture helps your potatoes stay creamy without cooling them down.
Step 5: Bringing It All Together
Toss your riced potatoes right back into the pot with the spinach and garlic. Pour in your warm butter and half-and-half mixture and stir gently but thoroughly. If it feels too thick, add more half-and-half little by little until you hit that perfect creamy consistency. Finish by seasoning generously with salt, pepper, and a pinch of garlic powder.
Top Tip
Having made this Creamy Spinach Mashed Potatoes Recipe dozens of times, I’ve learned a few things that can really take your mash from good to unforgettable.
- Use a Potato Ricer: It’s totally worth the investment if you want that ultra-smooth texture; trust me, it’s the secret to no-lump mashed potatoes.
- Dry Your Spinach: Excess water from spinach can turn your mash runny. After cooking, press it gently with paper towels to keep the texture just right.
- Warm Your Dairy: Adding cold butter or cream cools down the potatoes and can make the starch gummy. Warm your butter and half-and-half before stirring it in for silky perfection.
- Season in Layers: Taste and season your potatoes once mixed and adjust salt, pepper, and garlic powder at the end to suit your palate perfectly.
How to Serve Creamy Spinach Mashed Potatoes Recipe
Garnishes
I love topping mine with a few twists — a sprinkle of freshly grated parmesan adds a salty kick, while some toasted breadcrumbs give a little crunch. Sometimes, I scatter a few crispy fried garlic chips or fresh chives to brighten things up visually and flavor-wise.
Side Dishes
This creamy spinach mash pairs beautifully with juicy roasted chicken, seared steaks, or even simple pan-fried fish. For veggies, I usually serve it alongside roasted carrots or green beans tossed in garlic and lemon — the freshness balances the richness perfectly.
Creative Ways to Present
For special occasions, I like piping the mashed potatoes into elegant rosettes on the plate or baking them briefly with a sprinkle of Gruyère for a golden crust. You can also serve them in individual ramekins topped with a little herb butter for a charming presentation.
Make Ahead and Storage
Storing Leftovers
I always store leftovers in an airtight container in the fridge, where they keep well for up to 3 days. Before serving again, you might notice the mash thickens a bit — just stir in a splash of warm half-and-half or milk to loosen it back up.
Freezing
I’ve frozen leftovers a few times with decent results — just pack the mash tightly into a freezer-safe dish or bag. When thawed, the texture is still good, though it might be a little less fluffy. Reheat gently in the microwave or on the stove adding a little cream to revive creaminess.
Reheating
Reheating gently is key — I usually warm the mashed potatoes on low heat while stirring and adding a touch of milk or half-and-half. This prevents drying out and keeps that creamy texture intact, just like fresh.
Frequently Asked Questions:
Yes! Frozen spinach works fine — just thaw it completely and squeeze out as much moisture as you can before adding it to your mashed potatoes, so they don’t get watery.
Using a potato ricer instead of a masher makes a huge difference. Also, warming your butter and half-and-half before mixing helps keep the potatoes silky and smooth.
Absolutely! Swap the butter with a plant-based alternative and use coconut milk or another non-dairy milk for the half-and-half to keep it creamy and flavorful.
Stored in an airtight container, it stays fresh for up to 3 days. Reheat gently with a bit of milk or cream to restore the creamy texture.
Final Thoughts
This Creamy Spinach Mashed Potatoes Recipe is like a warm hug on a plate for me. It’s simple enough for a weeknight dinner but special enough to impress guests or family. Give it a try — I have a feeling it might just become a new staple on your table, too.
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Creamy Spinach Mashed Potatoes 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. This side dish combines fluffy mashed potatoes with vibrant greens for a nutritious and comforting addition to 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
- 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. Add the cut potatoes and boil over medium heat for 20 minutes or until fork tender. Drain the potatoes thoroughly.
- Rice Potatoes: Press the cooked potatoes through a potato ricer to achieve a fluffy and smooth texture. Set the riced potatoes aside.
- Melt Butter and Warm Half-and-Half: In a microwave-safe bowl, melt 6 tablespoons of butter with the half-and-half until melted and warm. Set this mixture aside.
- Sauté Garlic and Spinach: In the same medium pot, melt 2 tablespoons of butter over medium heat. Add the minced garlic and sauté until fragrant. Add the fresh spinach and cook just until softened, about a few minutes. If there is excess moisture, absorb it with a paper towel.
- Combine Ingredients: Return the riced potatoes to the pot with the spinach and garlic. Pour in the warm butter and half-and-half mixture. Stir everything together until creamy and evenly combined. Add more half-and-half as needed to reach desired consistency.
- Season and Serve: Season generously with salt, pepper, and garlic powder to taste. Mix well and serve immediately.
Notes
- Use a potato ricer for the fluffiest and smoothest mashed potatoes; a masher can be used but may leave chunks.
- You can substitute heavy cream or whole milk for half-and-half if needed.
- Fresh spinach provides the best flavor, but frozen spinach can be used if thawed and well-drained before cooking.
- Russet potatoes create a fluffy texture; Yukon Gold potatoes yield a creamier mash.
Nutrition
- Serving Size: 1 cup
- Calories: 250 kcal
- Sugar: 2 g
- Sodium: 180 mg
- Fat: 13 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 35 mg
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