Creamy Spinach Potato Mash Recipes

CREAMED MASHED POTATOES WITH SPINACH

Steps:

• Cover potatoes with salted cold water by 1 inch in a large saucepan and simmer, uncovered, until tender, 20 to 30 minutes.
• While potatoes are simmering, bring cream, butter, salt, and pepper to a simmer in a small saucepan. Remove from heat and keep warm, covered.
• Drain potatoes in a colander and cool slightly. Peel potatoes and mash in large saucepan.
• Stir spinach into warm cream, tossing to coat, and when slightly wilted (after about 1 minute), immediately add to potatoes. Mash potatoes until almost smooth. Serve immediately.

BACON, SPINACH AND CREAM POTATOES

Steps:

• Place potatoes in a pot and cover with water. Bring up to a boil, salt water and cook until tender, 12 to 15 minutes.
• To a small skillet over medium heat add a little extra-virgin olive oil and bacon and brown, 7 to 8 minutes. Add onions and cook until soft, 5 minutes more.
• Drain the potatoes and place back in the hot pot. Add bacon, onions and defrosted spinach to potatoes, mash to combine then add cream. Mash until smooth and season the mixture with salt, pepper and nutmeg.

SPINACH MASH

Steps:

• Chop and boil the potatoes until tender. Drain. Mash the potato until smooth.
• Melt the butter in a frying pan. Add the garlic and baby spinach leaves and stir until the spinach has wilted. Use a gentle heat.
• Blend or process the spinach mix with half of the cream. Use a stick blender or food processor. Blend until pureed.
• Mix the mashed potato, spinach mix and the remaining cream.

BEST EVER CREAMY MASHED POTATOES

Steps:

• Tip the potatoes into a large pan, cover with cold water and sprinkle with a generous pinch of salt. Set the pan over a high heat and bring to the boil. Once boiling, reduce the heat to a simmer and cook for 15-20 mins until the potatoes are very tender - they should be able to be easily pierced with the tip of a knife. Drain well, then return to the pan and leave to steam-dry for 5 mins.
• Pass the potatoes through a ricer into a large bowl for a lump-free mash (you may need to do this in batches). Alternatively, mash with a potato masher until smooth, then press through a sieve using the back of a spoon to get rid of any remaining lumps.
• Tip the 50g Yeo Valley Organic salted butter, the milk and some seasoning into the bowl with the hot mash. Beat everything together with a wooden spoon or spatula until the butter has melted and the mixture is smooth and creamy. Add a splash more milk to loosen, if needed. Top with the remaining 1 tbsp butter and leave it to melt for a few seconds before serving.

CREAMY MASHED POTATO CASSEROLE WITH SPINACH AND FETA CHEESE

Steps:

• Cook the poatoes in boiling water until very tender.
• Mash with a potato masher or a fork.
• In a large bowl, mix together the mashed potatoes with the butter, sour cream, salt and pepper.
• Set the oven to 350 degrees.
• Butter a 10 cup casserole dish.
• Wash the fresh spinach leaves (if using fresh spinach).
• Place the wet leaves in a microwave-safe dish; cover, and microwave on HIGH for 2-3 minutes, when cool, enough to handle, squeeze out all excess moisture.
• Chop coarsley, and place in a medium-size bowl; stir in the feta cheese and the garlic.
• Stir the spinach mixture into the potatoes.
• Spoon the mixture into the prepared baking dish (swirling the top slightly to design).
• Sprinkle with the grated Parmesan cheese.
• Bake, uncovered in the center of the oven at 350 degrees about 40-50 minutes, or until the top is golden.

CREAMY SPINACH POTATOES

Steps:

• Cook potato in water in med. saucepan until tender. Drain and then coarsely mash.
• Melt margarine in medium saucepan. Stir in flour until smooth. Slowly whisk in milk. Add next 4 ingredients. Heat and stir until boiling and thickened.
• Stir in spinach. Turn potato into greased 2 quart (2 L) baking dish. Pour sauce on top. Poke randomly with spoon to allow some sauce down into potato.
• Sprinkle with Parmesan cheese. Bake in 350°F (175°C) oven for 30 minutes until hot. Serves 6.

CREAMY SPINACH POTATO MASH

Steps:

• Place spinach in colander.
• In pot, bring next 3 ingredients and enough salted water to cover, to a boil.
• Cook 20 minutes; pour over spinach to drain. Discard rosemary.
• Return potatoes and spinach to pot and stir in butter and broth.
• Using hand masher, mash mixture until smooth.
• Stir in peppers and serve.

SALLY'S SPINACH MASHED POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium casserole dish.
• Cook spinach according to package directions. Place potatoes in a pot with enough water to cover, and bring to a boil. Cook 15 minutes, or until tender but firm. Drain, cool slightly, and mash.
• In a bowl, mix the spinach, mashed potatoes, butter, sour cream, onion, salt, and dill. Transfer to the prepared casserole dish. Top with Cheddar cheese.
• Bake 20 minutes in the preheated oven, until bubbly and lightly brown.

SPINACH MASHED POTATOES

Steps:

• Place the potatoes in a saucepan and cover with water; cover and bring to a boil over medium-high heat. Cook for 15-20 minutes or until very tender. Drain well and place in a bowl; mash. Add the sour cream, butter, sugar, salt, pepper and dill; mix well. Stir in spinach., Transfer to a greased 2-qt. baking dish. Sprinkle with cheese. Bake, uncovered, at 350° for 30-35 minutes or cheese is melted.

CREAMY SPINACH & POTATO SOUP

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-12 minutes or until tender. Drain. Mash 2 cups potatoes; set aside., In a Dutch oven, saute leeks in oil until tender. Whisk the flour, bouillon granules and broth until smooth. Gradually stir into pan. Add milk. Bring to a boil; cook and stir for 2 minutes or until thickened., Stir in mashed potatoes. Add spinach, salt, pepper and remaining potatoes; cook just until spinach is wilted. Sprinkle with cheese.