Can I use frozen spinach in this Creamy Spinach Mashed Potatoes Recipe?

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.

What type of potatoes are best for this recipe?

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.

Can I make this recipe dairy-free?

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.

How do I reheat leftovers without losing creaminess?

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.

Creamy Spinach Mashed Potatoes – Easy, Comforting Side

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

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 - 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 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