Spinach-Infused Mashed Potatoes

Spinach-Infused Mashed Potatoes

12
Aslan 1

"This recipe brings the advantages of spinach into the world of the popular, well loved mashed potato!"

Ingredients

45 m servings 301 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 301 kcal
  • 15%
  • Fat:
  • 16.1 g
  • 25%
  • Carbs:
  • 32.3g
  • 10%
  • Protein:
  • 8.2 g
  • 16%
  • Cholesterol:
  • 45 mg
  • 15%
  • Sodium:
  • 231 mg
  • 9%

Based on a 2,000 calorie diet

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Directions

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  1. Place the 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 dry for a minute or two.
  2. Meanwhile, heat the olive oil in a saucepan over medium heat. Stir in the red and yellow bell pepper, and cook until the peppers begin to soften, about 3 minutes. Stir in the flour, and cook for 3 minutes more. Pour in the chicken broth, and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer gently for 15 minutes. Season to taste with black pepper.
  3. Once the potatoes have finished draining, return them to the pot along with the baby spinach, Parmesan cheese, bacon bits, and garlic; mash until smooth. Fold in the butter and cream until incorporated and season to taste with salt and pepper. Serve the mashed potatoes alongside the bell pepper gravy.
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Reviews

12
  1. 17 Ratings

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My sister and I made this for a Christmas dinner (with roast and sauteed portobello mushrooms), and it was fantastic. The only change we made was to use real bacon, because we had some on hand. ...

I have never liked spinach, but once I tried this, I just fell in love! I always serve it with emerals seasoning! This is the best side dish I've ever made,it goes good with just about every din...

I used real bacon instead of bacon bits and skipped the pepper gravy. It was good, and I'll make it again. I'll roast the garlic next time. Thanks for sharing!