Mashed Potatoes with Spinach Pesto

Mashed Potatoes with Spinach Pesto

4 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    25 m
  • Ready In

    40 m
Traci
Recipe by  Traci

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

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 5 cups

Directions

  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.

Share It

Reviews (4)

Rate This Recipe
merhope1011
12

merhope1011

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
7

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!

KBJR
7

KBJR

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.

More Reviews

Similar Recipes

Garlic Mashed Potatoes Secret Recipe
(1,120)

Garlic Mashed Potatoes Secret Recipe

Red Garlic Mashed Potatoes
(451)

Red Garlic Mashed Potatoes

Sally's Spinach Mashed Potatoes
(255)

Sally's Spinach Mashed Potatoes

Slow Cooker Garlic Mashed Potatoes
(91)

Slow Cooker Garlic Mashed Potatoes

Spinach and Sweet Corn Mashed Potatoes
(63)

Spinach and Sweet Corn Mashed Potatoes

Montreal Steak Seasoned Mashed Potatoes
(48)

Montreal Steak Seasoned Mashed Potatoes

Nutrition

Amount Per Serving (5 total)

  • Calories
  • 328 cal
  • 16%
  • Fat
  • 6.4 g
  • 10%
  • Carbs
  • 58.3 g
  • 19%
  • Protein
  • 11.9 g
  • 24%
  • Cholesterol
  • 9 mg
  • 3%
  • Sodium
  • 446 mg
  • 18%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Garlic Mashed Potatoes Secret Recipe

>

next recipe:

Red Garlic Mashed Potatoes