Spinach Mashed Potatoes ~
Spinach sauteed with garlic with creamy mashed potatoes, butter, and seasonings. This hearty and healthy side dish is ready to serve in about 20 minutes.
When trying to decide on a side dish everyone will love, you can’t go wrong with simple and savory mashed potatoes. They’re a crowd favorite and comfort food classic.
Perfect as a holiday side dish, portable for a potluck, and easy enough for everyday dinners at home.
Ingredients for Spinach Mashed Potatoes:
- 2 pounds potatoes, cut into 1/2-inch cubes
- 1/4 cup vegan butter
- 1/4 cup unsweetened almond milk
- 1 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon olive oil
- 1 teaspoon garlic, finely minced
- 6 ounces baby spinach leaves, by weight
How to make Spinach Mashed Potatoes:
For the potatoes:
Into a large saucepan, add the cubed potatoes and enough water to cover by 1-inch.
Bring to a boil then reduce heat to low. Simmer until the potatoes are easily pierced with a fork, approximately 15 minutes.
Drain potatoes in a colander then return to the saucepan.
For the spinach:
While the potatoes are simmering, add the olive oil to a medium-size skillet over medium-high heat.
When the oil is hot add the baby spinach leaves.
Cook, stirring frequently until the leaves begin to wilt.
Add the minced garlic then continue cooking an additional 1 minute.
Remove cooked spinach to a cutting board. Rough chop and set aside.
Putting it all together:
Into the pot with the potatoes, add the vegan butter, unsweetened almond milk, sea salt, and ground black pepper.
Use a potato masher to mash to desired consistency.
Add the cooked spinach.
Stir everything together to combine.
Adjust seasoning taste.
Serve hot.
Cheers!
What to make with leftover spinach mashed potatoes:
Spinach Mashed Potato Stuffed Mushrooms – Quick, easy, and a tasty way to repurpose leftover mashed potatoes.
More recipes featuring spinach:
Chickpea and Pasta Soup with Spinach – Hearty without being heavy. This soup is simple, flavorful, and easy to make.
Vegan Smoked Gouda Risotto with Spinach and Mushrooms – A rich and creamy, deliciously easy vegan gourmet risotto.
Vegan Spinach Parmesan Fettuccine – Just five simple ingredients and ready to serve in 30 minutes or less.
Vegan Spinach Noodle Kugel – A simple but classic comfort food dish that is perfect for brunch or the holiday table.
Spinach Mashed Potatoes
Ingredients
- 2 pounds potatoes cut into 1/2-inch cubes
- 1/4 cup vegan butter
- 1/4 cup unsweetened almond milk
- 1 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon olive oil
- 1 teaspoon garlic finely minced
- 6 ounces baby spinach leaves by weight
Instructions
For the potatoes:
- Into a large saucepan, add the cubed potatoes and enough water to cover by 1-inch. Bring to a boil then reduce heat to low. Simmer until the potatoes are easily pierced with a fork, approximately 15 minutes. Drain potatoes in a colander then return to the saucepan.
For the spinach:
- While the potatoes are simmering, add the olive oil to a medium-size skillet over medium-high heat. When the oil is hot add the baby spinach leaves. Cook, stirring frequently until the leaves begin to wilt. Add the minced garlic then continue cooking an additional 1 minute. Remove cooked spinach to a cutting board. Rough chop and set aside.
Putting it all together:
- Into the pot with the potatoes, add the vegan butter, unsweetened almond milk, sea salt, and ground black pepper. Use a potato masher to mash to desired consistency.
- Add the cooked spinach. Stir everything together to combine.
- Adjust seasoning taste.
- Serve hot.
Nutrition
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