Spinach Mashed Potatoes

Fresh spinach sauteed with garlic with creamy mashed potatoes, butter, and seasonings. Perfect as a holiday side dish, portable for a potluck, and easy enough for everyday dinners at home.

5 from 2 votes

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Course: Side Dish

Cuisine: American

Keyword: Christmas, mashed potatoes, quick and easy, side dish, spinach, Thanksgiving

Prep Time: 5

Cook Time: 15

Servings:

Calories: 302kcal

Author: Holly Gray

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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