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Creamed Mashed Potatoes With Spinach

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“Boy, do we loves potatoes and spinach. When I came across this recipe from Gourmet from 2001, I had to make it, and darn, if it isn't GREAT! I have made a few adaptations, but this is pretty close to the original.Cooks Notes: You may wish to substitute the heavy cream with 1 or 2% milk, I have even used non fat sour cream and thrown in a few cloves of roasted garlic. ZWT REGION: The Netherlands.”

Ingredients Nutrition


  1. Cover potatoes with salted cold water by 1 inch in a large saucepan and simmer, uncovered, until tender, 20 to 30 minutes.
  2. While potatoes are simmering, bring cream, butter, salt, and pepper to a simmer in a small saucepan. Remove from heat and keep warm, covered.
  3. Drain potatoes in a colander and cool slightly. Peel potatoes and mash in large saucepan.
  4. Stir spinach into warm cream, tossing to coat, and when slightly wilted (after about 1 minute), immediately add to potatoes. Mash potatoes until almost smooth. Serve immediately.

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