Short Description

A creamy, comforting side dish featuring tender potato and vibrant spinach blended into a smooth, flavorful mash. Perfect for family dinners or as a hearty accompaniment to grilled meats or vegetarian mains.

Why You’ll Love This Recipe

Nutritious and satisfying: Combines the potassium-rich goodness of potatoes with iron-packed spinach.
Simple yet elegant: A humble mash elevated by the fresh green flavor of spinach.
Versatile side dish: Works brilliantly with roasted, grilled, or pan-seared mains.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Potatoes, peeled and chopped
Fresh spinach leaves, washed and trimmed
Butter (or olive oil for a dairy‑free option)
Milk or cream (plant‑based alternative if desired)
Garlic (minced)
Salt
Black pepper
Optional: nutmeg or grated Parmesan for additional flavour

directions

Cook potatoes: Place chopped potatoes in a saucepan, cover with cold water, add a pinch of salt, and bring to a boil. Simmer until tender (about 15 minutes). Drain well.
Cook spinach: In a separate skillet, melt butter or heat oil over medium‑low heat. Add minced garlic and sauté for about 30 seconds, then add spinach. Cook until wilted, stirring constantly. Remove from heat.
Combine ingredients: Mash the drained potatoes using a potato masher or fork until mostly smooth. Stir in the wilted spinach (including any residual butter/oil).
Cream it: Add butter and milk or cream gradually, stirring until you reach your preferred consistency.
Season: Season with salt, pepper, and a pinch of nutmeg or Parmesan if desired. Mix thoroughly.
Adjust and serve: Taste and adjust seasoning. Serve warm as a side.

Servings and timing

Makes approximately 4 servings.
Preparation time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

Cheesy version: Stir in grated cheddar or Parmesan for a richer taste.
Herbed mash: Add chopped fresh herbs such as parsley, chives, or dill for brightness.
Spicy variant: Mix in red pepper flakes or a dash of hot sauce.
Vegan-friendly: Use olive oil instead of butter and plant‑based milk or cream.

storage/reheating

Storage: Refrigerate in an airtight container for up to 3 days.
Freezing: Not recommended, as texture may become grainy.
Reheating: Warm gently on the stovetop or in the microwave, adding a splash of milk or water to restore creaminess. Stir thoroughly to re‑moisten before serving.

FAQs

1. What type of potatoes work best for mash?

Starchy varieties like Russets or Yukon Gold yield the fluffiest texture and absorb liquid well.

2. Can I use frozen spinach?

Yes. Thaw and drain frozen spinach thoroughly before adding to prevent excess moisture.

3. How can I make this dish dairy‑free?

Replace butter with olive oil and use a plant‑based milk (such as almond or oat milk).

4. Can I add other vegetables?

Absolutely—pureed cauliflower or peas blend well into the mash for added texture and nutrition.

5. How do I prevent watery mash?

Ensure potatoes are well drained and squeeze or drain spinach thoroughly before mixing.

6. Can I prepare this in advance?

You can make it a day ahead and reheat gently, loosening with milk or water before serving.

7. Is this suitable for children?

Yes, it’s soft, mild in flavour, and packed with nutrients—making it great for kids.

8. What spices complement this dish?

Nutmeg, black pepper, garlic powder, or smoked paprika all complement the spinach and potato combination.

9. Can I make this low‑sodium?

Yes, reduce or omit added salt and rely on natural flavor. You can also use unsalted butter or oil.

10. How can I make it extra smooth?

Use a potato ricer or food mill for very smooth texture; add warmed milk gradually.

Conclusion

Spinach and potato mash is an easy, nutritious, and adaptable side dish that brings color and flavour to your plate. Whether you’re aiming for family-friendly meals, fancy dinners, or vegan alternatives, this mash delivers comfort in every bite