These Creamy Spinach Mashed Potatoes will become your new favourite way of having mashed potatoes! They’re simple to make, taste great and offer a sneaky way to add more greens into your diet!
Don’t knock it till you try it, folks. I know Spinach and Mashed Potatoes don’t quite sound like the most exciting combination in the world. But just hear me out, okay?
I mean, when you really think of it, spinach + mashed potatoes = a 2-in-1 side dish. Now, I must have your attention. Anything 2-in-1 at least deserves sommme recognition, am I right? This dreamy and creamy concoction of Spinach and Mashed Potatoes is the reason you could get away with only making one side dish and calling it a day. You see where I’m going with this? Mamas (all over the world) have spent years telling us to eat our greens. And what better way to get someone to do exactly that than mixing it in with everyone’s favourite side dish?! Despite still being on the Low FODMAP Diet and thus, not being able to use any onions or garlic, these Spinach Mashed Potatoes will certainly be a hit with the entire crowd.
It’s no secret that spinach and mashed potatoes are great as their own side dishes. They compliment so many delicious main dishes and are ones I make pretty often in my kitchen. However, IMHO, there’s just something magical that happens when you combine the two. The way the heat from the potatoes wilt the spinach and how warm milk is able to take the creaminess level up 10 notches is just something you have to try for yourself. Besides, who doesn’t love sneaking in a few extra greens every now and then? It’s not only mama’s around the world that are going to be happy with this one.
WHAT YOU’LL NEED TO MAKE THESE CREAMY AF SPINACH MASHED POTATOES
Mashed Potatoes with Spinach are as simple as it gets! You don’t need many ingredients to make this 2-in-1 side dish come to life. Let’s talk about them in a little bit more detail down below:
- Potatoes: Well, duh! Like all mashed potato recipes, potatoes are the base and bulk. I love using yellow flesh potatoes as they have a delicate skin that doesn’t need to be peeled before cooking. They’re also less starchy than other varieties, have a nice bright and vibrant colour and their dense texture is perfect for producing a creamy mash. However, if you don’t have yellow flesh potatoes on hand, white flesh, russets or Yukon golds will also work well in this recipe.
- Spinach: The other star of the show in this mashed potato recipe. A few handfuls is all you need since we’re not cooking the spinach and it won’t reduce in size nearly as much as it does during the cooking process. I like using baby spinach as it’s low maintenance (doesn’t have to be trimmed or washed). However, if all you have on hand is mature spinach in bunches, simply wash, dry and trim the stems off before adding them to the potatoes. Fresh spinach (as opposed to frozen) works best in this recipe.
- Milk: Adds flavour and is responsible for the creaminess in this Spinach Mashed Potato recipe. I used Lactose Free milk (re: Low FODMAP diet). However, regular milk or your favourite variety should work just fine. PRO TIP: Use more or less, depending on how creamy you like your mashed potatoes to be.
- Olive Oil: Adds a drizzle of flavour to the final product. I used garlic infused olive oil (a saving grace on the Low FODMAP diet). However, a good quality extra virgin olive oil would also work just fine.
- Spices: Adds flavour and ensures that these Spinach Mashed Potatoes are anything but bland! A simple combination of salt, pepper, paprika and chili flakes gets the job done just fine. However, feel free to use just salt and pepper instead, if you prefer.
HOW TO MAKE MASHED POTATOES WITH SPINACH (KEY TIPS)
You can find full instructions for how to make these Spinach Mashed Potatoes in the recipe card down below, but here are a few quick tips to keep in mind for this recipe:
- Ensure you cut the potatoes into even sized chunks so they cook evenly and in the same amount of time. EXTRA TIP: Use a fork to check for doneness. The potatoes are cooked through and ready to be drained if they can easily be pierced through with a fork.
- No need to cook the spinach beforehand. Simply add the raw spinach to the bottom of the bowl. The heat from the potatoes and warm milk will be enough to wilt it and “cook” it through. However, with that being said, you must work fairly quickly as the potatoes will have to be hot in order for the spinach to wilt properly. EXTRA TIP: Don’t wash the pot or let it cool down after draining the potatoes. Simply throw the spinach and potatoes into the hot pot right away and start making your mash.
- Warm the milk (but be careful not to scorch it). The heat from the milk will help wilt the spinach and make the mashed potatoes as creamy as possible. EXTRA TIP: For mashed potatoes with a creamier consistency, add more milk. For less creamy mashed potatoes, add less milk. Therefore, it’s best to work in increments, adding a little bit of milk at a time, until you reach your desired consistency.
- After you add the milk, stir and mash to ensure that all of the ingredients are well combined. There’s nothing worse than an off ratio! You want a bit of spinach in every bite and the spices to be evenly distributed throughout!
FREQUENTLY ASKED QUESTIONS
Adding milk to mashed potatoes makes they extra creamy, flavourful and delicious. For a creamier consistency, add more milk. For a chunkier and less creamy mashed, add less. Since this is a Low FODMAP recipe, I used lactose free milk. However, any variety of milk will give you the same creamy results.
Mashed potatoes make a great side dish to many meals and this spinach version is no exception. They go great with any kind of meat or fish from a delicious steak, air fryer chicken breasts and pork tenderloin to a simple oven broiled cod or sautéed shrimp. They also pair well with burgers or sandwiches, chicken wings or dinners such as these stuffed portobello mushrooms or cheese stuffed sausages.
Any leftover mashed potatoes with spinach will last about 3 days if stored in an airtight container and kept in the fridge. Simply reheat in the microwave or on the stovetop, adding an extra splash of milk or two, if needed.
- 3-4 large Yellow Flesh Potatoes, unpeeled
- 3 cups Baby Spinach
- 1 cup Lactose Free Milk*, slightly heated
- 1 tsp Salt
- 1/2 tsp Paprika
- 1/4 tsp Pepper
- 1/4 tsp Chili Flakes, optional
- Splash of Garlic Infused or regular Olive Oil, optional
- Wash and cube the potatoes into even sized chunks. Place them in a pot with a tight fitting lid and cover with cold water. Add a few pinches of salt and put the lid on. Bring to a boil and cook until fork tender, about 15-20 minutes. Keep checking.
- In the last few minutes of cooking, heat the milk on low heat until hot to the touch but not boiling.
- Drain the potatoes. Put the spinach at the bottom of the pot while it's still hot, add the potatoes back in and mash a bit using a potato masher or a fork.
- Slowly add in the warm milk a bit at a time and stir until everything is well combined and you reach your desired consistency.
- Add in your spices and stil until well combined and the spices are evenly distributed. Add some fresh cracked pepper on top along with a drizzle of garlic infused or regular olive oil, if desired.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 349Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 5mgSodium: 661mgCarbohydrates: 68gFiber: 7gSugar: 4gProtein: 10g
Nutrition is only an estimate and calculated using Nutritionix.
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