SPINACH MASHED POTATOES

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!

Prep Time 5

Cook Time 25

Total Time 30

Servings Servings

Ingredients

3-4 large Yellow Flesh Potatoes unpeeled
3 cups Baby Spinach
1 cup Lactose Free Milk* slightly heated
1 tsp Salt
½ tsp Paprika
¼ tsp Pepper
¼ tsp Chili Flakes optional
Splash of Garlic Infused or Regular Olive Oil optional

Instructions

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.
Mash a bit using a potato masher or a fork.
Slowly add in the warm milk a bit at a time.
Stir until everything is well combined and you reach your desired consistency.
Add in your spices.
Stir 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.

Notes

If you don't have yellow flesh potatoes on hand, white flesh, russets or Yukon golds will also work well in this recipe.

If not FODMAP conscious, you could use regular milk, cream or plant based milk alternatives in place of the lactose-free milk. You can also use chicken broth instead, if you prefer.

Try this recipe with another leafy green instead of spinach. Arugula, kale, or swiss chard make great alternatives.

Nutrition