Creamy Spinach Parmesan Mash (Print Version)

Velvety potatoes combined with spinach, cream, and Parmesan for a rich, comforting preparation.

# What You Need:

→ Potatoes

01 - 1.5 lbs Yukon Gold or Russet potatoes, peeled and cut into chunks

→ Dairy

02 - 4 tbsp unsalted butter
03 - 1/2 cup heavy cream, warmed
04 - 1/2 cup freshly grated Parmesan cheese

→ Vegetables

05 - 4 cups fresh baby spinach, roughly chopped
06 - 2 cloves garlic, minced

→ Seasonings

07 - 1/2 tsp salt, plus more to taste
08 - 1/4 tsp freshly ground black pepper
09 - Pinch of ground nutmeg (optional)

# How To Make:

01 - Place potatoes in a large pot and cover with cold, salted water. Bring to a boil, then simmer for 15 to 18 minutes until fork-tender.
02 - Melt 1 tablespoon of butter in a large skillet over medium heat. Add minced garlic and sauté for 30 seconds. Stir in spinach and cook until wilted, about 2 minutes. Remove from heat.
03 - Drain the potatoes and return them to the pot. Add remaining butter and mash until smooth.
04 - Stir in warmed cream, grated Parmesan, sautéed spinach with garlic, salt, pepper, and nutmeg if using. Mix until creamy and thoroughly combined.
05 - Taste and adjust seasoning as needed. Serve immediately, garnished with additional Parmesan if desired.

# Expert Advice:

01 -
  • It turns everyday mashed potatoes into something that feels special without any extra effort.
  • The spinach adds color and freshness without tasting "healthy" in that forced way.
  • Parmesan brings a nutty, salty depth that butter alone just cant match.
  • It reheats beautifully, which means leftovers actually get eaten.
02 -
  • Warming the cream before adding it keeps the potatoes hot and prevents them from seizing up into a dense lump.
  • Don't use a food processor or blender to mash, the starch breaks down too much and you'll end up with glue instead of fluff.
  • If your spinach releases a lot of water, give it a gentle squeeze in a clean towel before stirring it in.
03 -
  • Use a potato ricer instead of a masher if you have one, it makes the fluffiest mash with zero lumps.
  • Add the Parmesan off the heat so it melts gently and doesn't clump or turn grainy.
  • If you're making this ahead, keep it warm in a slow cooker on low with a little extra cream stirred in to prevent drying out.
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