Creamy Spinach Parmesan Mash (Printable View)

Velvety mashed potatoes combined with sautéed spinach, cream, and Parmesan cheese for a rich side.

# Needed Ingredients:

→ Potatoes

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

→ Dairy

02 - 4 tbsp unsalted butter (60 g)
03 - 1/2 cup heavy cream, warmed (120 ml)
04 - 1/2 cup freshly grated Parmesan cheese (50 g)

→ Vegetables

05 - 4 cups fresh baby spinach, roughly chopped (120 g)
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)

# Directions:

01 - Place peeled and chunked potatoes into a large pot, cover with cold salted water, and bring to a boil. Reduce to a simmer and cook for 15–18 minutes until tender when pierced with a fork.
02 - While potatoes cook, melt 1 tablespoon of butter in a large skillet over medium heat. Add minced garlic and sauté for 30 seconds. Incorporate chopped spinach and cook, stirring, until wilted, approximately 2 minutes. Remove from heat and set aside.
03 - Drain potatoes thoroughly and return them to the pot. Add the remaining butter and mash potatoes until smooth and creamy.
04 - Stir in the warmed heavy cream, grated Parmesan cheese, and the sautéed spinach with garlic. Season with salt, black pepper, and nutmeg if desired. Mix gently until fully combined and creamy.
05 - Taste the mixture and adjust seasoning with additional salt if necessary. Serve immediately, optionally garnished with extra Parmesan cheese.

# Expert Hints:

01 -
  • It turns plain mashed potatoes into something dinner guests ask about twice.
  • The spinach adds color and nutrition without tasting like a compromise.
  • You can make it with what you already have in your kitchen on a weeknight.
02 -
  • Cold cream will turn your potatoes dense and pasty, always warm it first.
  • Overworking the mash after adding cream makes it gummy, fold gently and stop when combined.
03 -
  • Use a ricer instead of a masher if you want the silkiest texture possible.
  • Taste the potatoes before you add the Parmesan, sometimes the cheese brings enough salt on its own.
Return