Spinach and Semi Mashed Potatoes Recipe

Name: Spinach and Semi Mashed Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 ounces Baby Spinach (1 bag of Dole, or similar brand baby spinach); 3 cups potatoes, rough diced (I prefer red potatoes diced, skin on is fine); 1 cup heavy cream; 1 ½ cups chicken broth; 1 tablespoon garlic, minced; ½ cup shallot, diced; 1 teaspoon kosher salt; 2 teaspoons ground black pepper; 1 tablespoon fresh parsley; ¼ teaspoon red pepper flakes; 2 tablespoons butter (1 teaspoon to saute the onion and garlic, the rest to add to the potatoes); ½ cup parmesan cheese, grated as a garnish

Servings: persons

5 ounces Baby Spinach (1 bag of Dole, or similar brand baby spinach)
3 cups potatoes, rough diced (I prefer red potatoes diced, skin on is fine)
1 cup heavy cream
1 ½ cups chicken broth
1 tablespoon garlic, minced
½ cup shallot, diced
1 teaspoon kosher salt
2 teaspoons ground black pepper
1 tablespoon fresh parsley
¼ teaspoon red pepper flakes
2 tablespoons butter (1 teaspoon to saute the onion and garlic, the rest to add to the potatoes)
½ cup parmesan cheese, grated as a garnish

1
In a large sauce pan and 1 teaspoon of butter add the garlic and onion and cook 1 minute, just to get the raw flavor out and start cooking the onion.
2
Add the chicken broth, cream and potatoes bring to medium heat.
3
Cook 10-12 minutes until soft but not too soft.
4
You want a little texture to them.
5
When you mash them with a fork you don't want them completely fall apart.
6
Then go ahead mash them up.
7
Last step -- add the spinach.
8
Cover and cook on medium until the spinach is wilted.
9
Just until wilted.
10
3-4 minutes if that.
11
Season with salt and pepper and a dash of nutmeg.
12
I like to add a teaspoon of fresh parsley and a dash of red pepper flakes.
13
Add the rest of the butter and If it is too thin, just add some more chicken broth or for a more creamy texture you can add so more cream.
14
Don't be afraid to add more broth or more cream if you want.
15
There is no right or wrong.

612

kcal

Calories

Fat

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 12 ingredients. The key ingredients include: 5 ounces Baby Spinach (1 bag of Dole, or similar brand baby spinach), 3 cups potatoes, rough diced (I prefer red potatoes diced, skin on is fine), 1 cup heavy cream, 1 ½ cups chicken broth, and more.

Yes, Spinach and Semi Mashed Potatoes 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!

Spinach and Semi Mashed Potatoes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions