This might just be the creamiest, dreamiest side dish you'll ever make—my Creamy Spinach Mashed Potatoes Recipe transforms basic mashed potatoes into something vibrant and full of flavor you'll want to serve at every meal.
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Why You'll Love This Recipe
I’m always on the lookout for ways to make mashed potatoes feel less ordinary, and these creamy spinach mashed potatoes totally deliver. They’re silky, lightly garlicky, and that vibrant green from the spinach brightens up the whole dish—trust me, it’s your new go-to side.
- Super creamy texture: Thanks to using a potato ricer and buttery half-and-half, the mash is incredibly smooth and luscious.
- Hidden extra greens: Spinach adds a beautiful color and a subtle boost of nutrition without overpowering the potatoes.
- Easy to customize: You can tweak the garlic or dairy to suit your taste, making it mild or bold exactly how you like it.
- Comfort food elevated: It feels comforting and indulgent, yet adds a fresh spin that makes it feel special for any occasion.
Ingredients & Why They Work
Every ingredient in this recipe plays a key role, blending richness, freshness, and texture so your mashed potatoes come out perfectly creamy with just the right flavor punch.
- Baby spinach: Fresh baby spinach softens quickly and adds a mild, earthy note along with that gorgeous green color.
- Fresh garlic: Mincing and sautéing the garlic mellows its bite and infuses the potatoes with deep savory flavor.
- Russet potatoes: Their high starch content ensures a fluffy, light mash that soaks up butter and cream beautifully.
- Half-and-half: Adds creaminess without being too heavy—feel free to swap in heavy cream or whole milk if that’s what you have.
- Unsalted butter: Butter is essential here for richness and helps carry all those flavors evenly.
- Garlic powder: A handy seasoning to boost garlicky flavor without overpowering the fresh garlic.
- Salt and pepper: Essential for balancing all the flavors—you can’t skip this step!
Make It Your Way
I like to play with the garlic levels here depending on the meal—sometimes extra sautéed garlic for a bolder punch, other times subtle. Adding a pinch of nutmeg or swapping out half the butter for cream cheese can add a surprising, rich depth too!
- Spinach swaps: If fresh spinach isn’t available, frozen works just fine—just make sure to thaw and squeeze out the water first to avoid soggy potatoes.
- Dairy alternatives: Heavy cream makes it indulgent while whole milk lightens it up; I’ve even tried coconut milk for a dairy-free twist with decent results.
- Herb variations: Fresh rosemary or thyme stirred in right at the end can bring a lovely earthy vibe to the mash.
- For extra texture: Try tossing in some crispy fried shallots or toasted pine nuts on top before serving for crunch.
Step-by-Step: How I Make Creamy Spinach Mashed Potatoes Recipe
Step 1: Cook the potatoes just right
Start by bringing a big pot of salted water to a boil—enough to fully cover your potato cubes. Cook them gently over medium heat for about 20 minutes until tender when pierced with a fork. Be careful not to overcook or they’ll soak up too much water and get gluey.
Step 2: Get fluffy using a potato ricer
Drain the potatoes well, then press them through a potato ricer back into your pot. This step is a game changer—it instantly makes them ultra-fluffy and smooth without lumps. If you don’t have a ricer, a potato masher works but you might get a bit chunkier texture.
Step 3: Sauté garlic and spinach
Use the same pot to melt 2 tablespoons of butter over medium heat. Toss in your minced garlic and cook gently until fragrant but not brown—about 1 minute. Add the chopped spinach and cook just until wilted, about 2-3 minutes. Drain any liquid with paper towels if it looks watery.
Step 4: Warm butter and half-and-half
In a separate microwave-safe bowl, melt the remaining 6 tablespoons of butter with the half-and-half until warm and combined. Warming helps everything blend together smoothly later on.
Step 5: Combine and season to perfection
Add the riced potatoes back to the pot with the spinach and garlic. Pour in your melted butter and half-and-half mixture and stir everything until creamy and well combined. Add more half-and-half if it seems dry. Don’t forget to taste and adjust your salt, pepper, and garlic powder—season generously!
Top Tip
Making the perfect creamy spinach mashed potatoes takes more than good ingredients—it’s in the little things you do along the way that matter most.
- Use a potato ricer: After years of mashing by hand, switching to a ricer made the biggest difference for achieving silky smooth results without overworking the starch.
- Don’t overcook potatoes: Cook until just fork-tender to prevent them from becoming waterlogged and gummy.
- Sauté garlic gently: Keep the garlic from browning to avoid bitterness—soft and fragrant is the goal.
- Warm your dairy: Adding cold butter or half-and-half cools down the mash and can cause it to clump—warming them up helps you make the creamiest mix.
How to Serve Creamy Spinach Mashed Potatoes Recipe
Garnishes
I usually sprinkle a little extra freshly cracked black pepper and chopped fresh parsley on top. Sometimes I drizzle a bit of browned butter with a hint of fresh thyme—that subtle herbaceous note always wins me over.
Side Dishes
This recipe pairs beautifully with roasted chicken, grilled steak, or even a veggie-forward main like a mushroom stroganoff. I love how the creamy texture balances heartier mains without stealing the spotlight.
Creative Ways to Present
For special occasions, I serve this mash in mini ramekins topped with a crisp sage leaf and a sprinkle of toasted almond slivers—adds elegance and texture that surprise guests. It also looks amazing piped onto plates with a spoonful of pan sauce drizzled artfully around.
Make Ahead and Storage
Storing Leftovers
I keep leftovers in an airtight container in the fridge for up to 3 days. Before sealing, I make sure the potatoes have cooled completely to keep the texture intact.
Freezing
Freezing creamy spinach mashed potatoes can be tricky because of the spinach moisture, but it’s doable. I portion them into freezer bags, squeeze out extra air, and freeze for up to 2 months. When thawing, expect a slight texture change but reheat with extra butter or cream to refresh creaminess.
Reheating
Reheat gently on the stove or in the microwave, stirring often and adding a splash of half-and-half or cream to regain that fresh creaminess. Avoid high heat to prevent drying out or burning the spinach bits.
Frequently Asked Questions:
Yes! You can definitely use frozen spinach. Just make sure to thaw it completely and press out all excess water before adding it to the mashed potatoes to avoid sogginess.
A potato ricer creates a smoother, fluffier texture by pressing potatoes gently without overworking the starch. Mashers tend to make potatoes gluey if overused and can leave lumps.
To make it dairy-free, swap the butter for a plant-based alternative and use coconut milk or almond milk instead of half-and-half. Keep in mind the flavor and texture will change slightly but it still tastes great.
Leftovers store well in the refrigerator for up to 3 days in an airtight container. Reheat gently to maintain creaminess and flavor.
Final Thoughts
This Creamy Spinach Mashed Potatoes Recipe feels like a warm hug in a bowl to me every time I make it. It’s simple enough for a weeknight and elegant enough for guests, which is a rare combo. I hope you find as much joy and comfort in this recipe as I do—go ahead, make it your own and enjoy every creamy, garlicky bite!
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Delicious Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
Creamy and flavorful Spinach Mashed Potatoes featuring tender russet potatoes blended with fresh sautéed spinach and garlic, enriched with butter and half-and-half for a perfect side dish.
Ingredients
Vegetables
- 4 cups fresh baby spinach - packed and roughly chopped
- 4 cloves fresh garlic - minced
- 2 ½ pounds Russet potatoes - peeled and cut into 1-inch cubes
Dairy
- 1 cup half-and-half - plus more as needed
- 8 tablespoons unsalted butter - divided
Seasonings
- Garlic powder - to taste
- Salt and pepper - to taste
Instructions
- Boil Potatoes: Bring a large pot of water to a boil, enough to fully submerge the potatoes. Add the peeled and cubed potatoes and return to a boil. Cook over medium heat for about 20 minutes or until the potatoes are fork tender. Drain well.
- Rice Potatoes: Press the cooked potatoes through a potato ricer to achieve a fluffy and smooth texture. Set aside.
- Melt Butter and Heat Half-and-Half: In a microwave-safe bowl, melt 6 tablespoons of unsalted butter with 1 cup of half-and-half until melted and warm. Set aside.
- Sauté Garlic and Spinach: In the same medium pot, sauté the minced garlic in 2 tablespoons of butter over medium heat until fragrant. Add the chopped spinach and cook until just softened, about a few minutes. If any excess moisture remains, blot it out with a paper towel.
- Combine Ingredients: Add the riced potatoes into the pot with the sautéed spinach and garlic. Pour in the melted butter and half-and-half mixture. Stir everything until creamy and evenly combined. Add additional half-and-half if necessary to reach desired creaminess.
- Season and Serve: Season the mashed potatoes generously with salt, pepper, and garlic powder to taste. Mix well and serve warm.
Notes
- Use a potato ricer for the smoothest and fluffiest mashed potatoes; a masher works if necessary but may leave some chunks.
- Half-and-half or heavy cream can be substituted interchangeably; whole milk may be used in a pinch for a lighter version.
- Fresh spinach is preferred for better flavor, but frozen spinach can be used if thawed and thoroughly drained.
- Russet potatoes provide the best fluffy texture, though Yukon Gold potatoes can be used for a creamier consistency.
Nutrition
- Serving Size: 1 cup
- Calories: 230 kcal
- Sugar: 2 g
- Sodium: 220 mg
- Fat: 11 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 35 mg
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