Spinach Mashed Potatoes

Spinach Mashed Potatoes

Mashed potatoes are delicious and satisfying while spinach is packed with nutrition. This recipe combines the two for the best of both worlds! 

Spinach Mashed Potatoes.png

Helpful Hints

  • Why Start With Cold Water: Better texture and better flavor. The gradual increase in water temperature cooks the potatoes more evenly. If you put potatoes in already boiling water, when the outside of the potatoes are cooked, the insides will be undercooked and slightly bitter. 

  • Why Salt the Water: Short answer, they taste WAY better. Long answer, potatoes absorb water when boiled. So, when water is salted the potatoes absorb salt as well enhancing the delicious flavor of the potatoes. There are other claims that salted water impacts texture, cooking times, etc. but per my experience the only noticeable and significant difference is the enhanced flavor.

  • Why Add Spinach: It is a sneaky and creative way to get in more greens. Every serving of potatoes contains a full cup of fresh spinach! 

Spinach Mashed Potatoes Comparison
  • How to Make Ahead: Because this recipe contains fresh spinach, I recommend eating it right after it is prepared. However, if you want to make it ahead there is a slight loophole. Make the mashed potatoes ahead of time (steps 2-5). The right before serving add the spinach (steps 1 and 6).

  • Why Potatoes Become Sticky or Gummy: If mashed potatoes become sticky or gummy, they've likely been over-mashed. Long story short, potatoes contain a lot of starch. The more the potatoes are mashed, the more starch is released which can turn them to glue. 

  • How To Avoid Gummy Potatoes: Avoid mashing potatoes with an electric mixer, food processor or an aggressively strong arm.

  • Which Tools to Use for Mashing:

    • Potato Masher is affordable, lightweight and easy to store. However, a masher doesn’t give you perfectly smooth mashed potatoes. There will be some lumps.

    • Potato Ricer is the quickest and easiest way to get perfectly smooth and fluffy mashed potatoes. You just put the cooked potatoes through the ricer just like squeezing play-doh into shapes. However, it is a specialty kitchen tool that may not get used much unless you make a lot of mashed potatoes. It is also bulky and takes up a bit of storage space.

    • Colander is another way to get smooth and fluffy potatoes. It is the same concept as a potato ricer but requires a little more arm strength. You just put the cooked potatoes in the colander and push the potatoes through the small holes in the colander with a spatula or spoon. Although this method takes a little more time and muscle, it doesn’t require a special tool. So, money and storage space are saved!

 Potato Masher

Potato Masher

 Potato Ricer

Potato Ricer

 Colander

Colander

other tools What We Used

Recipe

Spinach Mashed Potatoes

Mashed potatoes are delicious and satisfying while spinach is packed with nutrition. This recipe combines the two for the best of both worlds!

Prep time:

Cook time:

Serves: 8

Spinach Mashed Potatoes

Ingredients:
  • 8 cups fresh spinach (8 oz.)
  • 3 lbs. russet potatoes
  • 1 cup milk
  • 3 Tbsp. butter
  • 1 cup plain Greek yogurt
  • 1.5 tsp. salt

Instructions:

1) Prep Spinach: Put the spinach in a food processor and pulse until the spinach is minced (very small pieces). Set aside.  

2) Prep Potatoes: Peel potatoes and cut into large cubes. Put the cubed potatoes in a large pot and cover with cold water. Add a small handful of salt (a couple tablespoons) to the pot.

3) Boil Potatoes: Bring the pot to a boil  and cook until the potatoes are fork tender (about 15-20 minutes). Keep an eye on the pot to make sure it doesn't boil over. If it does, no big deal. Just turn down the heat slightly and give them a stir. 

4) Strain & Add Ingredients: Once the potatoes are cooked through, CAREFULLY drain the potatoes.

5) Mash (if using potato masher): Return to potatoes to the pot over low heat. Add the milk, butter, Greek yogurt and 1.5 teaspoons of salt to the potatoes. Using a potato masher, mash the potatoes until you reach your desired consistency (smooth or chunky) and the ingredients are well combined.

OR

5) Mash (if using potato ricer or colander): To mash them, put the potatoes through a potato ricer or colander back into the pot over low heat. Then add the milk, butter, Greek yogurt and 1.5 teaspoons of salt to the potatoes. Stir until well combined.

6) Add Spinach: Add the minced spinach to the pot and stir until well combined. Serve immediately and enjoy! 

Spinach Mashed Potatoes
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