Can I use frozen spinach for this recipe?

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.

What’s the secret to super creamy mashed potatoes?

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.

Can I make this recipe dairy-free?

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.

How long does this dish keep in the fridge?

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.

Creamy Spinach Mashed Potatoes Recipe

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

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
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. 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