Save I didn't plan to reinvent mashed potatoes that Wednesday night, but I had a bag of spinach wilting in the crisper and a hunk of Parmesan begging to be used. What started as a rescue mission turned into something I now make on purpose. The first forkful was green-flecked, silky, and deeply savory in a way that made plain mashed potatoes feel like a missed opportunity. My husband looked up mid-bite and said, "This is staying."
I made this for Easter dinner last spring, mostly because I wanted something green on the table that wasn't a salad. My mother-in-law, who usually sticks to traditional sides, went back for seconds and asked if I'd written it down. I hadn't, but I started paying closer attention after that. Now it shows up at our table every few weeks, sometimes with roast chicken, sometimes alongside salmon, always disappearing faster than I expect.
Ingredients
- Yukon Gold or Russet potatoes: Yukon Golds give you a naturally buttery flavor and creamy texture, while Russets make fluffier mash. I usually go with Yukon because they're more forgiving if you accidentally overcook them.
- Unsalted butter: You want control over the salt, and good butter makes a difference you can taste. I use European-style when I have it.
- Heavy cream, warmed: Cold cream can make your mash gluey and sad. I just microwave mine for 20 seconds while the potatoes drain.
- Freshly grated Parmesan cheese: Pre-grated stuff doesn't melt the same way and often tastes like dust. A quick grate from a wedge is worth the 30 extra seconds.
- Fresh baby spinach, roughly chopped: Baby spinach is tender and wilts fast. If you only have mature spinach, remove the thick stems first or it'll be stringy.
- Garlic, minced: Two cloves give a gentle background hum. If you love garlic, go ahead and add a third.
- Salt, black pepper, and nutmeg: Nutmeg is optional, but a tiny pinch does something magic with the cream and spinach. Don't skip the pepper.
Instructions
- Boil the potatoes:
- Start them in cold, salted water so they cook evenly all the way through. When a fork slides in with no resistance, they're ready. Don't let them turn to mush or your mash will be watery.
- Sauté the spinach and garlic:
- Use medium heat and let the garlic bloom for just 30 seconds before adding the spinach. It collapses fast, so stir it around until it's all wilted and bright green, then pull it off the heat.
- Mash the potatoes:
- Drain them well and return to the hot pot so any extra moisture evaporates. Add the remaining butter and mash until smooth, but don't overwork them or they'll get gummy.
- Fold in the cream, cheese, and spinach:
- Stir gently until everything is combined and the mixture looks creamy and unified. Taste it now and adjust the salt, because Parmesan varies in saltiness.
- Serve warm:
- This is best right away, but it holds well in a warm oven if you need to buy time. A little extra Parmesan on top never hurt anyone.
Save One night my daughter asked why the potatoes were green and I told her they were magic. She believed me for longer than I expected, and now she asks for "magic potatoes" instead of the regular kind. It's a small thing, but it made me realize how much a little color and flavor can change the whole feeling of a meal.
How to Make Them Extra Creamy
If you want an even richer mash, add a spoonful of sour cream or cream cheese along with the Parmesan. I've also stirred in a tablespoon of mascarpone when I had it left over from tiramisu, and it made the texture almost impossibly silky. Just remember that more dairy means you might need a bit more salt to keep the flavor balanced.
Swaps and Variations
You can use kale or Swiss chard instead of spinach, just remove the tough stems and chop the leaves finely. I've also made this with half cauliflower and half potatoes when I wanted to stretch the recipe, and it worked surprisingly well. If you don't have Parmesan, aged Gruyère or Pecorino Romano are both excellent stand-ins.
Storage and Reheating
Leftovers keep in the fridge for up to three days in an airtight container. Reheat gently in the microwave with a splash of cream or milk, stirring halfway through. You can also warm them in a covered dish in a low oven, which keeps the texture better. I've even fried leftover mash into crispy cakes for breakfast, topped with a fried egg.
- Don't freeze this, the cream and cheese don't thaw well and the texture suffers.
- If the mash thickens up in the fridge, a little warm milk or broth loosens it right back up.
- Taste before serving leftovers, sometimes they need a pinch more salt after sitting.
Save These potatoes have become one of those recipes I don't really think about anymore, I just make them when I want something comforting that feels a little dressed up. They're easy enough for a Tuesday and special enough for a holiday table, which is exactly the kind of recipe I keep coming back to.
Recipe FAQs
- → What type of potatoes work best for this dish?
Yukon Gold or Russet potatoes are ideal for achieving a smooth and creamy texture in the mash.
- → How do you prepare the spinach for the mash?
Sauté fresh baby spinach with minced garlic briefly until wilted to infuse delicate flavor and soften the greens.
- → Can I make this mash ahead of time?
Yes, it can be prepared in advance and gently reheated, though it’s best enjoyed fresh for optimal creaminess.
- → How can I adjust the creaminess level?
Adding an extra splash of warmed cream or a spoonful of sour cream can increase the richness and silky texture.
- → Are there good vegetable alternatives to spinach here?
Kale or Swiss chard both work well as substitutes, offering similar texture and complementary flavors.
- → What seasoning balances the flavors in this mash?
Salt, freshly ground black pepper, and a pinch of nutmeg enhance the natural tastes without overpowering the dish.