- 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
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.
Serving: 4g | Calories: 302kcal | Carbohydrates: 42g | Protein: 6g | Fat: 13g | Saturated Fat: 3g | Sodium: 740mg | Potassium: 1192mg | Fiber: 6g | Sugar: 2g | Vitamin A: 4527IU | Vitamin C: 57mg | Calcium: 88mg | Iron: 3mg