This might just be your new go-to comfort side—the kind that feels both hearty and a touch fancy. The Creamy Spinach Mashed Potatoes Recipe brings together smooth, buttery mashed potatoes with fresh spinach and garlic for a little green boost you won’t even see coming.
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Why You'll Love This Recipe
I remember the first time I made these creamy spinach mashed potatoes—I wasn’t sure spinach would fit in mashed potatoes, but it totally won me over. The balance of garlic and butter-soaked spinach mixed into fluffy potatoes creates a comforting side that feels both familiar and special.
- Lightly Sneaky Veggie Boost: The spinach blends in perfectly so you get nutrients without feeling like you’re eating a salad.
- Ultra Creamy Texture: Using a potato ricer makes sure your mash is silky smooth every time.
- Simple Ingredients, Big Flavor: Just a few pantry staples like garlic, butter, and half-and-half make this unforgettable.
- Easy to Customize: You can adjust the creaminess or garlic level to suit your taste, making it perfect for any meal.
Ingredients & Why They Work
This Creamy Spinach Mashed Potatoes Recipe is all about harmony. Russet potatoes give that classic fluffy texture, while fresh spinach adds vibrant color and nutrition without overpowering flavors. Garlic and butter bring richness, and half-and-half keeps everything luxuriously creamy.
- Fresh baby spinach: Fresh is best here for bright flavor and color; chop it roughly to blend in nicely.
- Fresh garlic: Minced garlic adds a warm and aromatic note that complements the spinach and potatoes.
- Russet potatoes: Their starchy nature makes for fluffy, airy mash—Yukon Golds are a good alternative if you prefer creamier.
- Half-and-half: Gives creamy richness but if you want lighter, whole milk works too.
- Unsalted butter: Essential for that buttery depth—and controlling salt lets you season perfectly.
- Seasonings (garlic powder, salt, pepper): These round out the dish, building layers of flavor without fuss.
Make It Your Way
I love tweaking this recipe depending on what’s in the fridge or my mood. Sometimes I like to add a pinch of nutmeg for warmth, or swap half the spinach for kale for a heartier bite. Feel free to experiment—you’ll find ways to make these creamy spinach mashed potatoes truly your own.
- Variation: I once tried adding a handful of grated Parmesan towards the end—wow! It made the mash extra cheesy and deliciously savory.
Step-by-Step: How I Make Creamy Spinach Mashed Potatoes Recipe
Step 1: Boil those potatoes until fork-tender
Start by bringing a large pot of water to a boil—make sure there's enough water to fully submerge your potato cubes. Add the potatoes and bring it back up to a boil, then simmer for about 20 minutes until they're tender enough to pierce easily with a fork. This step is crucial for perfectly fluffy mash.
Step 2: Rice the potatoes for ultimate fluffiness
I swear by a potato ricer here—it turns your cooked potatoes into the smoothest mash with zero lumps. No ricer? A masher works, but you might get a few chunks, which can be nice too if you like texture.
Step 3: Sauté garlic and spinach in butter
In the same pot, melt 2 tablespoons of butter over medium heat and gently sauté your minced garlic until fragrant—this takes about 1-2 minutes. Add the chopped spinach and cook just until it's softened, no more than 3 minutes. If there’s any excess water, blot it out with a paper towel to keep the mash creamy, not soggy.
Step 4: Warm up butter and half-and-half
Meanwhile, melt the remaining butter with half-and-half in a microwave-safe bowl until warm. This helps it blend easily into the potatoes without cooling them down or creating lumps.
Step 5: Combine and season to perfection
Add the riced potatoes back into the pot with the sautéed spinach and garlic. Pour in the warm butter and half-and-half mixture. Stir gently but thoroughly until you have rich, creamy mashed potatoes with a lovely green hue. Season generously with salt, pepper, and a little garlic powder for an extra kick.
Top Tip
Having tried different ways to get creamy mashed potatoes with spinach, these little tips made a big difference for me. I want you to have that silky, perfectly blended side every time you try this recipe.
- Use a potato ricer: This simple tool lifts your mash to the next level of fluffiness, avoiding grainy or gluey results.
- Don’t skip drying the spinach: Excess moisture can water down your mash—dab it dry before mixing in.
- Warm your dairy: Adding cold milk or cream can cool the potatoes and make the texture uneven. Warm it gently instead.
- Season gradually: Potatoes absorb salt differently based on moisture—taste as you go to find your perfect balance.
How to Serve Creamy Spinach Mashed Potatoes Recipe
Garnishes
When I serve these mashed potatoes, I love topping them with a little extra melted butter and a sprinkle of freshly cracked black pepper. Sometimes I toss on a bit of crispy fried garlic or toasted pine nuts for crunch and an added layer of flavor. Fresh herbs like chives or parsley brighten things up beautifully, too.
Side Dishes
This recipe pairs wonderfully with roasted chicken, seared steak, or even a simple grilled salmon. The creamy texture and gentle spinach flavor complement any protein, and it’s a great way to sneak some greens onto the plate. On cozy nights, I like serving it alongside meatloaf and green beans for a classic, satisfying meal.
Creative Ways to Present
If you want to dress things up for a dinner party, try piping the mashed potatoes into a pretty swirl on each plate using a large star tip. Scatter toasted almonds and a drizzle of browned butter on top for a gorgeous, gourmet touch. Or serve them in a rustic bowl with a well of garlic butter in the center—totally inviting for family-style dining.
Make Ahead and Storage
Storing Leftovers
I store my leftover creamy spinach mashed potatoes in an airtight container in the fridge, and they usually last 3-4 days without losing their flavor. The spinach remains fresh, and the texture stays pleasant—just give the mash a quick stir before reheating.
Freezing
While I don’t freeze these often, I have tried it when I made a big batch. If you want to freeze leftovers, pop them in a freezer-safe container with a tight lid. Thaw overnight in the fridge, then reheat gently on the stove with a splash of milk or cream to bring back creaminess.
Reheating
For reheating, I prefer the stovetop over the microwave because it warms more evenly and lets me stir in a bit of half-and-half or butter to revive that creamy texture. Heat over low and stir often until warm throughout—easy and tasty.
Frequently Asked Questions:
Yes! You can substitute fresh spinach with frozen spinach. Just make sure to thaw it completely and squeeze out any excess water before mixing it in to avoid watery mashed potatoes.
Russet potatoes are ideal because they’re starchy and yield fluffy, smooth mashed potatoes. Yukon Golds can also be used if you prefer a creamier texture, but avoid waxy potatoes as they can become gluey.
Absolutely! Substitute the half-and-half with your favorite non-dairy milk like almond or oat milk, and use a dairy-free butter alternative. The flavor will be slightly different but still delicious and creamy.
Reheat on the stovetop over low heat, stirring frequently. Add a splash of half-and-half or milk and a pat of butter to revive the creamy texture. Microwaving can work in a pinch but may dry out the potatoes.
Final Thoughts
This Creamy Spinach Mashed Potatoes Recipe has become a comforting classic in my kitchen, and I think you’ll love how effortlessly it elevates a simple side dish. It’s quick enough for weeknights but impressive enough for company. Homemade, creamy, and filled with sneaky greens — what’s not to love? Give it a try and watch those mashed potatoes take on a whole new level of delicious.
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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. Perfect as a comforting side dish that combines the richness of traditional mashed potatoes with the freshness and nutrition of spinach.
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 - 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 peeled and cubed potatoes, return to a boil, and cook over medium heat for 20 minutes or until tender when pierced with a fork. Drain well.
- Rice Potatoes: Press the cooked potatoes through a potato ricer into a bowl or back into the pot for a fluffy and smooth texture. Set aside.
- Melt Butter and Heat Half-and-Half: In a microwave-safe bowl, melt 6 tablespoons of unsalted butter with 1 cup of half-and-half until fully melted and warm. Set aside.
- Sauté Garlic and Spinach: In the medium pot over medium heat, melt 2 tablespoons of butter. Add minced garlic and sauté until fragrant but not browned, about 1 minute. Add fresh spinach and cook just until wilted, about 2-3 minutes. Drain any excess moisture by blotting with a paper towel if needed.
- Combine Ingredients: Add the riced potatoes into the pot with the sautéed spinach and garlic. Pour in the warm butter and half-and-half mixture. Stir thoroughly until creamy and well combined. Add more half-and-half if a creamier consistency is desired.
- Season to Taste: Season generously with salt, pepper, and garlic powder. Mix well and serve warm.
Notes
- Use a potato ricer for the fluffiest, creamiest mashed potatoes; a potato masher can be used but may leave some lumps.
- You can substitute heavy cream or whole milk for half-and-half depending on desired richness.
- Fresh spinach provides the best flavor and texture; if using frozen spinach, thaw and squeeze out excess water before cooking.
- Russet potatoes yield the fluffiest texture, but Yukon Gold potatoes can be used for a creamier mash.
Nutrition
- Serving Size: 1 cup
- Calories: 250 kcal
- Sugar: 2 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 35 mg
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