Sally's Spinach Mashed Potatoes

Sally's Spinach Mashed Potatoes

263 Reviews 21 Pics
  • Prep

    15 m
  • Cook

    35 m
  • Ready In

    50 m
Gail Kane
Recipe by  Gail Kane

“This was one of my mother's best recipes. It is very quick, easy and delicious. A good way for the little ones to eat their spinach!”

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Adjust Servings

Original recipe yields 8 servings



  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium casserole dish.
  2. 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.
  3. 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.
  4. Bake 20 minutes in the preheated oven, until bubbly and lightly brown.

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Reviews (263)

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Outstanding! While I made a number of changes to suit my taste, I know this would still be a 5-star recipe as written. I added a few garlic cloves to the potatoes as they were boiling. I wilted fresh spinach and used that rather than frozen. I added some cooked, crumbled bacon, used green onion and omitted the dill weed. At this point this dish was SO delicious and SO beautiful that I thought the shredded cheese would only ruin its elegance. The cheese, I still think, would have reduced the look of these potatoes to that of an ordinary casserole. This was the perfect accompaniment to the "Herb Crusted Chuck Roast" and green beans.



I made this for Thanksgiving this year and everybody loved it. I had a bag of fresh spinach so I sauteed it with some garlic and onions in a small amount of olive oil. I also mixed the cheddar cheese into the potato mixture instead of on top and it made for a better presentation of the dish. I felt it was a tad on the dry side so next time I make it I'll try red potatoes since they make the creamiest mashed potatoes, or I'll add a small amount of milk to the recipe. Update: I originally did this review back in 2008 and have made this many times. Two things that are really good that I wanted to share that I have since tried with this recipe is the addition of crumbled bacon bits and green onions instead. And on another occasion I have topped with Frenches onions pieces and that was a hit. Just FYI.



FREAKIN' AWESOME! I used spinach dip just because it was handy instead of the spinach and sour cream seperately. I added a little bit of garlic as well. Definitely worth making again!

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Amount Per Serving (8 total)

  • Calories
  • 354 cal
  • 18%
  • Fat
  • 22.6 g
  • 35%
  • Carbs
  • 31 g
  • 10%
  • Protein
  • 9.1 g
  • 18%
  • Cholesterol
  • 58 mg
  • 19%
  • Sodium
  • 511 mg
  • 20%

Based on a 2,000 calorie diet



previous recipe:

Day Before Mashed Potatoes


next recipe:

Dijon Mashed Potatoes