Spinach Mashed Potatoes

Creamy, restaurant-style mashed potatoes blended with a silky spinach and garlic cream. Smooth, buttery, and flavorful—perfect as a rich side for any main dish.

Prep Time15

Cook Time25

Total Time40

Course: Sides

Cuisine: American

Keyword: mashed potatoes, potato and spinach mash, spinach mashed potatoes

Servings:

Author: Tatiana

Ingredients

2 pounds potatoes (Yukon Gold or Russet), peeled and cut into chunks
5 tablespoons unsalted butter divided
3 garlic cloves minced
4 cups fresh spinach
⅓ cup heavy cream
½ teaspoon black pepper
¼ cup warm milk optional, if needed
¼ cup grated Parmesan cheese

Instructions

Cook potatoes: Place potatoes in a large pot and cover with cold water. Add a generous pinch of salt. Bring to a boil and cook for 15–20 minutes, until fork-tender. Drain well and let them sit for 1–2 minutes to steam dry.
Spinach cream: In a pan over medium heat, melt 1 tablespoon butter. Add the minced garlic and cook for about 30 seconds until fragrant (do not brown). Add the spinach and cook until fully wilted. Pour in the heavy cream and simmer for 2–3 minutes.
Texture choice: Blend the spinach mixture for smooth, restaurant-style or leave as is for rustic texture.
Mash: Mash the hot potatoes using a masher or potato ricer. Add 4 tablespoons butter, 1 teaspoon salt, and black pepper. Mix gently until smooth.
Combine: Fold in the spinach mixture until smooth and evenly combined. If needed, add 1–2 tablespoons at a time until desired consistency is reached.
Finish: Stir in Parmesan and adjust seasoning. Serve and enjoy!

Notes

Best potatoes: Yukon Gold = naturally creamy and buttery; Russet = lighter and fluffier
Do not overcook potatoes or they will absorb too much water
Steam-dry after draining for fluffier mash (removes excess moisture)
Blend spinach well for a silky, restaurant-style finish
Add liquids gradually—you may not need the full amount

Nutrition