Creamed Potatoes with Spinach and Roasted Garlic

Name: Creamed Potatoes with Spinach and Roasted Garlic
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups peeled and diced white potatoes (about 2 pounds); 1 1/2 teaspoons salt; 3/4 cup heavy cream; 1/4 cup (1/2 stick) unsalted butter, cut into cubes; 1 head Roasted Garlic, recipe follows; 2 cups thoroughly washed, stemmed, and roughly torn spinach; 1/8 teaspoon freshly ground white pepper; 1 head garlic; 1/2 teaspoon olive oil; Pinch salt; Pinch freshly ground black pepper

Servings: persons

4 cups peeled and diced white potatoes (about 2 pounds)
1 1/2 teaspoons salt
3/4 cup heavy cream
1/4 cup (1/2 stick) unsalted butter, cut into cubes
1 head Roasted Garlic, recipe follows
2 cups thoroughly washed, stemmed, and roughly torn spinach
1/8 teaspoon freshly ground white pepper
1 head garlic
1/2 teaspoon olive oil
Pinch salt
Pinch freshly ground black pepper

1
Combine the potatoes and 1 teaspoon of the salt in a large saucepan over medium heat.
2
Cover the potatoes with water and cook until fork-tender, about 20 minutes.
3
Drain.
4
Return the potatoes to the pan and, over low heat, stir them with a fork or wire whisk for about 1 minute to dehydrate them.
5
Add the cream, butter, garlic, and spinach.
6
Stir to mix well.
7
Add the remaining 1/2 teaspoon salt and the white pepper.
8
Mix well.
9
Serve immediately.
10
Preheat the oven to 400 degrees F.
11
Cut a small square of aluminum foil.
12
Cut the garlic head in half and place on the foil.
13
Drizzle both halves with the oil and season with the salt and pepper.
14
Bring the ends of the foil together to make a small bag or pouch.
15
Bake until the garlic is tender, about 45 minutes.
16
Remove the bag from the oven and carefully open it up a bit.
17
Return to the oven for about 10 minutes more.
18
Remove from the oven and let cool.
19
Remove the flesh by squeezing each half head between your thumb and index finger.
20
Use immediately or refrigerate in a little olive oil in an airtight container for 2 to 3 days.

1046

kcal

Calories

Fat

175

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 cups peeled and diced white potatoes (about 2 pounds), 1 1/2 teaspoons salt, 3/4 cup heavy cream, 1/4 cup (1/2 stick) unsalted butter, cut into cubes, and more.

Yes, Creamed Potatoes with Spinach and Roasted Garlic falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!