Mashed potatoes are delicious and satisfying while spinach is packed with nutrition. This recipe combines the two for the best of both worlds!
8cupsfresh spinach, (or 8 oz.)
1cupplain Greek yogurt
Prep Spinach: Put the spinach in a food processor and pulse until the spinach is minced (very small pieces). Set aside.
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.
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.
Strain & Add Ingredients: Once the potatoes are cooked through, CAREFULLY drain the potatoes.
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 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.
Add Spinach: Add the minced spinach to the pot and stir until well combined. Serve immediately and enjoy!
Note: Every serving of potatoes contains a full cup of fresh spinach!