Best 4 Sallys Spinach Mashed Potatoes Recipes
Welcome to the world of culinary delight! Join us as we embark on a tantalizing journey to discover the ultimate recipe for Sally's Spinach Mashed Potatoes. This delectable dish, a harmonious blend of earthy spinach and creamy mashed potatoes, is sure to tantalize your taste buds and leave you craving for more. Whether you're a seasoned chef or a novice cook, this guide will lead you through the culinary maze, providing you with the necessary ingredients, step-by-step instructions, and helpful tips to create the perfect Sally's Spinach Mashed Potatoes.
Check out the recipes below so you can choose the best recipe for yourself!
SALLY'S SPINACH MASHED POTATOES
This was one of my mother's best recipes. It is very quick, easy and delicious. A good way for the little ones to eat their spinach!
Provided by Gail Kane
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 50m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium casserole dish.
- Cook spinach according to package directions. Place potatoes in a pot with enough water to cover, and bring to a boil. Cook 15 minutes, or until tender but firm. Drain, cool slightly, and mash.
- In a bowl, mix the spinach, mashed potatoes, butter, sour cream, onion, salt, and dill. Transfer to the prepared casserole dish. Top with Cheddar cheese.
- Bake 20 minutes in the preheated oven, until bubbly and lightly brown.
Nutrition Facts : Calories 354.1 calories, Carbohydrate 31 g, Cholesterol 58 mg, Fat 22.6 g, Fiber 4.6 g, Protein 9.1 g, SaturatedFat 14.1 g, Sodium 511.3 mg, Sugar 1.7 g
SALLY'S SPINACH MASHED POTATOES
This was one of my mother's best recipes. It is very quick, easy and delicious. A good way for the little ones to eat their spinach!
Provided by Allrecipes Member
Categories Mashed Potatoes
Time 50m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium casserole dish.
- Cook spinach according to package directions. Place potatoes in a pot with enough water to cover, and bring to a boil. Cook 15 minutes, or until tender but firm. Drain, cool slightly, and mash.
- In a bowl, mix the spinach, mashed potatoes, butter, sour cream, onion, salt, and dill. Transfer to the prepared casserole dish. Top with Cheddar cheese.
- Bake 20 minutes in the preheated oven, until bubbly and lightly brown.
Nutrition Facts : Calories 354.1 calories, Carbohydrate 31 g, Cholesterol 58 mg, Fat 22.6 g, Fiber 4.6 g, Protein 9.1 g, SaturatedFat 14.1 g, Sodium 511.3 mg, Sugar 1.7 g
SPINACH MASHED POTATOES
A lot of folks say they don't like spinach-until they try this super side dish. Everyone who has ever tasted it has loved it.-Karen Wald, Dalton, Ohio
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 8-10 servings.
Number Of Ingredients 9
Steps:
- Place the potatoes in a saucepan and cover with water; cover and bring to a boil over medium-high heat. Cook for 15-20 minutes or until very tender. Drain well and place in a bowl; mash. Add the sour cream, butter, sugar, salt, pepper and dill; mix well. Stir in spinach., Transfer to a greased 2-qt. baking dish. Sprinkle with cheese. Bake, uncovered, at 350° for 30-35 minutes or cheese is melted.
Nutrition Facts : Calories 229 calories, Fat 14g fat (9g saturated fat), Cholesterol 45mg cholesterol, Sodium 387mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 2g fiber), Protein 4g protein.
SPINACH AND CHEESE MASHED POTATOES
An Amish dish that is America's Midwestern comfort food at its very best. BF made this for supper with a few low fat substitutions and extra cheese:D Oh so fluffy potatoes with a chewy cheese crust. Make your kids love spinach! Yum! From Lehman's 50th Anniversary Cookbook (2005) based in northeast Ohio.
Provided by Kumquat the Cats fr
Categories One Dish Meal
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees Fahrenheit.
- Peel and cook potatoes (slice 1/2-3/4 inch thick and boil for about 15 minutes) and put through ricer.
- Add salt, pepper, yogurt or sour cream, milk and butter (if using) to potatoes. Beat well until fluffy.
- Fold in spinach, chives and dill (if using).
- Place in lightly greased 8x8 casserole dish or loaf dish, top with cheddar cheese and bake 25-30 minutes or until cheese is browned.
- Recipe can be prepared a day ahead before final bake.
Nutrition Facts : Calories 254.5, Fat 3, SaturatedFat 1.7, Cholesterol 8.2, Sodium 853.6, Carbohydrate 43.4, Fiber 6.5, Sugar 4.7, Protein 15.4
Tips:
- Use fresh spinach: Fresh spinach provides the best flavor and texture for this dish. If you don't have fresh spinach, you can use frozen spinach, but be sure to thaw and squeeze out all the excess water before adding it to the potatoes.
- Don't overcook the spinach: Spinach cooks quickly, so be careful not to overcook it. Overcooked spinach will become mushy and lose its flavor.
- Season the potatoes well: Mashed potatoes are a blank canvas for flavor, so be sure to season them well. Salt, pepper, and garlic powder are all good choices.
- Use a ricer or food mill to get smooth mashed potatoes: A ricer or food mill will help you achieve smooth and creamy mashed potatoes. If you don't have a ricer or food mill, you can use a potato masher, but be sure to mash the potatoes until they are very smooth.
- Add milk or cream for a richer flavor: If you like your mashed potatoes rich and creamy, you can add milk or cream. Be careful not to add too much, or the potatoes will become too thin.
- Serve immediately: Mashed potatoes are best served immediately after they are made. If you need to make them ahead of time, you can store them in the refrigerator for up to 3 days. When you're ready to serve, reheat them over low heat until warmed through.
Conclusion:
Spinach mashed potatoes are a delicious and easy-to-make side dish that can be enjoyed by people of all ages. They are perfect for special occasions or everyday meals. With a few simple tips, you can make the best spinach mashed potatoes that you've ever tasted.
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