Best 8 Spinach Infused Mashed Potatoes Recipes

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Spinach infused mashed potatoes are a delicious and nutritious side dish that can be enjoyed by people of all ages. It is a great way to get your daily dose of vegetables, and it is also a good source of fiber, potassium, and vitamin C. Spinach mashed potatoes are also a versatile dish that can be served with a variety of main courses. They are also easy to make, and they can be prepared in advance, making them a great option for busy weeknights.

Let's cook with our recipes!

SALLY'S SPINACH MASHED POTATOES



Sally's Spinach Mashed Potatoes image

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

1 (10 ounce) package frozen chopped spinach
6 potatoes, peeled and chopped
½ cup butter
1 cup sour cream
1 tablespoon chopped onion
1 teaspoon salt
¼ teaspoon dried dill weed
1 cup shredded Cheddar cheese

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



Spinach Mashed Potatoes image

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

3 pounds potatoes, peeled and quartered
1 cup sour cream
1/2 cup butter
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon pepper
1/4 to 1/2 teaspoon dill weed
1 package (10 ounces) frozen chopped spinach, thawed and drained
1/3 cup shredded cheddar cheese

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-INFUSED MASHED POTATOES



Spinach-Infused Mashed Potatoes image

This recipe brings the advantages of spinach into the world of the popular, well loved mashed potato!

Provided by Aslan

Categories     Side Dish     Potato Side Dish Recipes     Mashed Potato Recipes

Time 45m

Yield 6

Number Of Ingredients 14

4 potatoes, peeled and cubed
1 tablespoon extra-virgin olive oil
½ cup diced red bell pepper
½ cup diced yellow bell pepper
¼ cup all-purpose flour
2 cups chicken broth
ground black pepper to taste
3 ounces baby spinach leaves
½ cup grated Parmesan cheese
2 tablespoons bacon bits
1 tablespoon minced garlic
2 tablespoons butter
½ cup cream
salt and pepper to taste

Steps:

  • Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.
  • Meanwhile, heat the olive oil in a saucepan over medium heat. Stir in the red and yellow bell pepper, and cook until the peppers begin to soften, about 3 minutes. Stir in the flour, and cook for 3 minutes more. Pour in the chicken broth, and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer gently for 15 minutes. Season to taste with black pepper.
  • Once the potatoes have finished draining, return them to the pot along with the baby spinach, Parmesan cheese, bacon bits, and garlic; mash until smooth. Fold in the butter and cream until incorporated and season to taste with salt and pepper. Serve the mashed potatoes alongside the bell pepper gravy.

Nutrition Facts : Calories 301.1 calories, Carbohydrate 32.3 g, Cholesterol 44.9 mg, Fat 16.1 g, Fiber 4 g, Protein 8.2 g, SaturatedFat 8.7 g, Sodium 230.8 mg, Sugar 2.1 g

GARLIC MASHED POTATOES WITH SPINACH



Garlic Mashed Potatoes with Spinach image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 7

4 large Idaho potatoes, peeled and diced
2 boxes chopped spinach, defrosted
4 tablespoons butter
4 cloves garlic, finely chopped
1/2 cup cream
Salt and pepper
1/4 teaspoon freshly grated nutmeg

Steps:

  • Place potatoes in a pot and cover with water. Salt water and boil potatoes until tender 12 to 15 minutes.
  • Squeeze the water from spinach in a clean dish towel.
  • Drain potatoes and melt butter in the hot pot, then add the garlic and cook 2 to 3 minutes. Stir in cream, add the spinach, separating the greens as you do. Season greens with salt, pepper and nutmeg. Add potatoes to the pot and mash to desired consistency.

INSTANT SPINACH MASHED POTATOES



Instant Spinach Mashed Potatoes image

There are several recipes here using potatoes and mashing them for a similar dish but sometimes you don't have the time to make something that looks this good! Here is a quickie substitute for a taste good, looks good dish

Provided by TishT

Categories     Spinach

Time 22m

Yield 6 serving(s)

Number Of Ingredients 10

1 (10 ounce) package frozen chopped spinach
1/4 cup water
1 teaspoon salt
1 1/3 cups water
2/3 cup 2% low-fat milk
3 tablespoons margarine
1/2 teaspoon salt
1 1/3 cups instant mashed potatoes
2 tablespoons cooked bacon, pieces
3 ounces cheddar cheese, shredded

Steps:

  • In a saucepan, combine spinach, 1/4 cup of water and 1 tsp salt. Cook, covered 10 minutes or until tender.
  • Drain well.
  • In a saucepan combine 1 1/3 cups water with milk and margarine with 1/2 tsp salt.
  • Bring to boiling and remove from heat. Stir in potato flakes. Stir together cooked spinach, potato mixture and bacon pieces.
  • Turn mixture into a 1 quart baking dish. Sprinkle with cheese.
  • Place under broiler for 1-2 minutes or till cheese melts.

CREAMED MASHED POTATOES WITH SPINACH



Creamed Mashed Potatoes With Spinach image

Boy, do we loves potatoes and spinach. When I came across this recipe from Gourmet from 2001, I had to make it, and darn, if it isn't GREAT! I have made a few adaptations, but this is pretty close to the original.Cooks Notes: You may wish to substitute the heavy cream with 1 or 2% milk, I have even used non fat sour cream and thrown in a few cloves of roasted garlic. ZWT REGION: The Netherlands.

Provided by kiwidutch

Categories     Spinach

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 6

2 lbs boiling potatoes (preferably Yukon Gold)
1/2 cup heavy cream
3 tablespoons unsalted butter
1 teaspoon salt
1/2 teaspoon black pepper
4 ounces Baby Spinach (6 cups)

Steps:

  • Cover potatoes with salted cold water by 1 inch in a large saucepan and simmer, uncovered, until tender, 20 to 30 minutes.
  • While potatoes are simmering, bring cream, butter, salt, and pepper to a simmer in a small saucepan. Remove from heat and keep warm, covered.
  • Drain potatoes in a colander and cool slightly. Peel potatoes and mash in large saucepan.
  • Stir spinach into warm cream, tossing to coat, and when slightly wilted (after about 1 minute), immediately add to potatoes. Mash potatoes until almost smooth. Serve immediately.

Nutrition Facts : Calories 383.7, Fat 20, SaturatedFat 12.4, Cholesterol 63.7, Sodium 625.4, Carbohydrate 47.8, Fiber 4.8, Sugar 2.1, Protein 5.8

CREAMED MASHED POTATOES WITH SPINACH



Creamed Mashed Potatoes with Spinach image

Categories     Milk/Cream     Potato     Side     Spinach     Fall     Simmer     Gourmet     Sugar Conscious     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 6

2 lb boiling potatoes (preferably Yukon Gold)
1/2 cup heavy cream
3 tablespoons unsalted butter
1 teaspoon salt
1/2 teaspoon black pepper
4 oz baby spinach (6 cups)

Steps:

  • Cover potatoes with salted cold water by 1 inchin a large saucepan and simmer, uncovered, until tender, 20 to 30 minutes.
  • While potatoes are simmering, bring cream, butter, salt, and pepper to a simmer in a small saucepan. Remove from heat and keep warm, covered.
  • Drain potatoes in a colander and cool slightly. Peel potatoes and mash in large saucepan.
  • Stir spinach into warm cream, tossing to coat, and when slightly wilted (after about 1 minute), immediately add to potatoes. Mash potatoes until almost smooth. Serve immediately.

MASHED POTATOES WITH SPINACH AND CHEESE



Mashed Potatoes with Spinach and Cheese image

Categories     Milk/Cream     Cheese     Potato     Side     Spinach     Winter     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 5

4 6-ounce bags fresh baby spinach
4 pounds white-skinned potatoes, peeled, cut into 2-inch pieces
1/2 cup (1 stick) butter
1 1/4 cups (or more) warm whole milk
3 cups grated Gruy re cheese (about 12 ounces)

Steps:

  • Bring large pot of salted water to boil. Add baby spinach from four 6-ounce bags and cook 1 minute. Drain well. Squeeze out as much water as possible from spinach. Set spinach aside.
  • Cook potatoes in large pot of boiling salted water until very tender, about 30 minutes. Drain well. Return potatoes to pot and mash until almost smooth. Set pot over low heat. Add butter and stir until melted. Gradually add 1 1/4 cups milk, mashing until smooth. Add cheese and reserved spinach and stir until cheese melts. Thin with more milk, if desired. Season to taste with salt and pepper. Transfer potatoes to bowl.

Tips:

  • Choose the right potatoes: Yukon Gold or Russet potatoes are best for mashed potatoes because they have a high starch content, which makes them creamy and smooth.
  • Boil the potatoes in salted water: Salting the water helps to flavor the potatoes and prevents them from becoming bland.
  • Drain the potatoes thoroughly: Make sure to drain the potatoes well before mashing them, otherwise they will be watery.
  • Use a potato ricer or food mill: A potato ricer or food mill will help you to achieve a smooth and lump-free mashed potato texture.
  • Add the spinach gradually: Add the spinach gradually to the mashed potatoes and stir until just combined. This will prevent the spinach from overpowering the flavor of the potatoes.
  • Season to taste: Season the mashed potatoes with salt, pepper, garlic powder, and onion powder to taste.
  • Garnish with fresh herbs: Garnish the mashed potatoes with fresh herbs such as parsley, chives, or thyme for a pop of color and flavor.

Conclusion:

Spinach-infused mashed potatoes are a delicious and healthy side dish that is perfect for any occasion. They are easy to make and can be tailored to your own taste preferences. By following these tips, you can make the perfect spinach-infused mashed potatoes every time.

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