Mashed Potatoes with Spinach Pesto

Mashed Potatoes with Spinach Pesto

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"Spinach, garlic, and vegetable stock give this bright green dish as much flavor as it has color!"

Ingredients 40 m {{adjustedServings}} servings 328 cals

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Original recipe yields 5 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 328 kcal
  • 16%
  • Fat:
  • 6.4 g
  • 10%
  • Carbs:
  • 58.3g
  • 19%
  • Protein:
  • 11.9 g
  • 24%
  • Cholesterol:
  • 9 mg
  • 3%
  • Sodium:
  • 368 mg
  • 15%

Based on a 2,000 calorie diet

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  1. Place potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam for a few minutes. Meanwhile, place garlic, olive oil, vegetable broth, and spinach into a blender. Puree until smooth and set aside.
  2. When the potatoes are ready, mash until smooth, then fold in Parmesan cheese, and season to taste with salt and pepper.
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Reviews 4

  1. 5 Ratings


This recipe's a great combination of flavors & veggies! Unfortunately, I got our spinach out of a bullk bin & wasn't spot-on w/the measurement of 10 oz. So, when I blended the spinach mixture, it came out really liquidy & less pesto-y. It's also possible the the potatoes I bought were smaller than what the author of the recipe used. Overall though, the taste is great, but my mashed potatoes came out more like a thick soup (we cooked out a lot of the liquid though, by keeping it on the heat a little longer). But it tastes good & I'll try it again next time w/more exact measurements & maybe less veggie stock, to start off with, at least. I would also suggest sauteeing the garlic for a better flavor before adding it to the spinach mixture.

Baking Nana

This is a hard one to rate because as this recipe is written it is doomed to fail BUT using all the same ingredients just a different method these were a huge hit. First, I didn't have red potatoes so I used russets, cooked in the chicken broth. While the potatoes were cooking I made the spinach pesto in the food processor - garlic, spinach & olive oil - pulse to get it moving then let it run. Then added the Parmesan to the food processor. When the potatoes are tender - drain but reserve the cooking liquid (broth) mash the taters with a hand held potato masher - adding a little bit of the reserved broth. Add the spinach pesto - mash - add more broth if needed. They are really delicious and low fat too. If you don't want the garlic flavor - just leave it out. Perfect for St. Patrick's Day!


The mashed potatoes part of this recipe for me turned out AWESOME, and I will definitely cook those again! My pesto, like the previous reviewer's came out too liquidy, maybe because I used fresh spinach that I had on had measured out in cups yet might have messed up in the quantity conversion. Next time, I will put in the vegetable stock a bit at a time until I get the right consistency.