Julie Clark
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Spinach Mashed Potatoes
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Sneak some spinach into your mashed potatoes in with these cheesy Spinach Mashed Potatoes. Even though the mashed potatoes have green in them, the kids love them!
Have you ever sneaked veggies in food? I have. And I’ll be honest. Most of the time I’m found out. There’s been a few times when I’ve sneaked pureed squash into lasagna or spaghetti sauce and added cauliflower to a casserole. Green vegetables, though? That’s a little harder. I don’t know about your kids (or husband!), but mine can spy a green speck in food from a mile away.
This Spinach Mashed Potatoes recipe is one that has green spinach inside but is so delicious. Creamy, cheesy and full of mashed potato flavor. You’ll hardly even taste the spinach, but it will give a unique texture.
Why you’ll love this recipe:
- Butter, sour cream, salt and cheese gave this potatoes with spinach recipe an amazing flavor.
- This recipe makes a full 9×13 pan of mashed potatoes. It’s a great potluck side dish and is easily portable.
- Leftovers are delicious too.
- A potato side dish that goes with just about any main dish.
You may also love our spinach cheese stuffed biscuits and bacon spinach dip.
What is the best potato for mashed potato?
There are so many varieties of potatoes, sometime is is hard to know which potatoes are best for salads, mashing or roasting. Mashed potatoes are best made with a high starch potato such as a Russet. They stay light and fluffy during mashing.
If you can’t get your hands on Russet potatoes, round white potatoes, a medium starch potato, is second best.
Ingredients for Spinach Mashed Potatoes
Other than potatoes, there are a few key ingredients that give these potatoes flavor:
- Sour cream. Sour cream is often served with baked potatoes, so why not mix it into mashed potatoes? It adds to the creaminess, but also adds flavor.
- Butter. Butter always adds a rich smoothness to baked goods. Butter deepens the flavor.
- Salt & Pepper. And maybe a little garlic if you’d like.
- Spinach. As I said earlier, spinach doesn’t add a ton of flavor, but it adds lots of vitamins and minerals. I’ve not yet tried this with fresh spinach, but if you choose to use it, I’d cook it down first, then drain and add to the potatoes.
- Cheddar Cheese. Don’t you love cheese topped casseroles? Especially when it gets just a little crispy on the edges. Mmmm…so good.
How to Make Spinach Mashed Potatoes
- Prepare the potatoes. Peel the potatoes and cut them into chunks. Boil them in a large pot of water until the potatoes are tender.
- Thaw the spinach. While the potatoes are cooking, place the thawed spinach in a strainer to drain as much water off as possible.
- Preheat the oven to 400º Fahrenheit. Spray a 9×13 baking pan with cooking spray.
- Assemble the potatoes. Drain the water off the potatoes and mash the potatoes with a potato masher. Add the sour cream, salt, and pepper to the potatoes. Beat the potato mixture until it is fluffy. Stir the drained spinach into the mashed potatoes.
- Bake. Spread the mixture in the prepared pan. Sprinkle the shredded cheese on top of the mashed potatoes. Bake for 25-30 minutes, or until it is bubbly and the cheese is melted.
Serving Suggestions
What should you serve with spinach mashed potatoes? Try one of our favorites:
And don’t forget the dinner rolls. 😋
Storage Instructions
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in individual servings in the microwave. Or you could try using this base to make mashed potato cakes!
Potatoes do not freeze well so I don’t recommend freezing leftovers.
Potato Recipes to Try Next
Spinach Mashed Potatoes
Sneak some spinach into your mashed potatoes in with these cheesy Spinach Mashed Potatoes. Even kids will love them!
Servings 12 servings
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Ingredients
- 6-8 large Russet potatoes
- 8 ounces frozen chopped spinach thawed and drained
- 3/4 cup sour cream
- 2 teaspoons salt
- 1/4 teaspoon pepper
- 1/2 cup salted butter softened
- 1 cup shredded sharp cheddar cheese
Instructions
- Peel the potatoes and cut them into chunks. Boil them in a large pot of water until the potatoes are soft. 6-8 large Russet potatoes
- While the potatoes are cooking, place the thawed spinach in a strainer to drain as much water off as possible. 8 ounces frozen chopped spinach
- Preheat the oven to 400º Fahrenheit. Spray a 9×13 baking pan with cooking spray.
- Drain the water off the potatoes and mash the potatoes. Add the sour cream, salt, pepper and butter to the potatoes. Beat the potato mixture until it is fluffy. ¾ cup sour cream, 2 teaspoons salt, ¼ teaspoon pepper, ½ cup salted butter
- Stir the drained spinach into the mashed potatoes.
- Spread the mixture in the prepared pan. Sprinkle the shredded cheese on top of the mashed potatoes. 1 cup shredded sharp cheddar cheese
- Bake for 25-30 minutes, or until it is bubbly and the cheese is melted.
Notes
If desired, you can bake the casserole for 15 minutes without the cheese so it doesn’t melt too much. Add the cheese after 15 minutes and bake for an additional 10-15 minutes.
Refer to the article above for more tips and tricks.
The calories shown are based on the recipe serving 12, with 1 serving being 1/12 of the potatoes. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**
This recipe was introduced to me by a good friend, but it is originally a Taste of Home recipe.
Nutrition
Serving: 291g | Calories: 285kcal | Carbohydrates: 35g | Protein: 7g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 548mg | Potassium: 867mg | Fiber: 3g | Sugar: 2g | Vitamin A: 2639IU | Vitamin C: 12mg | Calcium: 135mg | Iron: 2mg
