Spinach Mashed Potatoes
Last Updated on February 28, 2025 by Betty Davies
Add some veggie goodness to your mash with this delicious spinach mashed potatoes recipe. Buttery and creamy with a hint of garlic, they are simple to make with just a few basic ingredients.
This post may contain affiliate links. Read my privacy policy here.
When it comes to potato side dishes, mash is king, especially when it’s this creamy and buttery! Inspired by Irish colcannon (which is traditionally made with cabbage), this Spinach mashed potato is a great side dish to serve up with your St Patrick’s Day dinner!
Made with plenty of butter and cream, wilted spinach is mixed with the potatoes for deliciously rich and indulgent side dish. Make up a batch for dinner tonight and thank me later!
Be sure to try my Cheesy Garlic Mashed Potatoes and Boursin Mashed Potatoes too!
Why you will love this recipe!
- Quick and easy: There’s nothing complicated about this recipe. It’s so easy to take your mash to another level!
- Make ahead: Once made, this will keep for several days and it’s easy to reheat.
- Added veggies: I’m not going to claim this is healthy at all, but I love adding in some extra veggies whenever I get the chance!
- Dietary info: This spinach mashed potato recipe is gluten-free and vegetarian.
Ingredients
- Potatoes: Starchy potatoes are best for mashed potatoes. Russets work perfectly and Yukon Golds will do a nice job.
- Butter: Use salted butter, or add a little extra salt in before mashing.
- Garlic: Fresh garlic adds a wonderful flavor to this dish. Use a garlic press to mince it finely for the best flavor.
- Spinach: This recipe uses fresh spinach. You can use baby spinach, which is more tender, or regular.
- Cream: Use 35% cream for a wonderfully rich and indulgent mashed potato.
- Salt and black pepper: Added to taste.
How to make mashed potatoes with spinach
Be sure to scroll down for the full recipe!
- Wilt the spinach in the butter with garlic and add in the cream (photo 1).
- Add in cooked potatoes (photo 2).
- Mash together til smooth (photo 3).
Recipe Variations
Onion is a great addition to this recipe, dice it and cook it in the butter before wilting the spinach. Cooked bacon bits or parmesan can be stirred into the mash before serving for an extra boost of flavor.
Serving Suggestions
This recipe for spinach mashed potatoes is so versatile. It can easily be served as part of a weeknight dinner as it’s so easy to make, but it also wouldn’t be out of place at a dinner party as the cream gives it that rich indulgence. Great with chicken, beef, fish or vegetarian dishes, you’ll be serving this up with everything! Try it with some of these favorite mains:
Make Ahead, Storage and Reheating
Mashed potatoes are a great make ahead side dish, I often make a double batch and enjoy it over a couple of days.
Once made, let the mash cool and then keep it covered in the fridge. It will keep well for 3 to 4 days. Reheat it in a pot with a little milk on a low heat, stirring well, to serve.
Frequently Asked Questions
This is an indulgent mash, so you can easily cut down on calories by using half and half or milk in place of the cream if you prefer. The amount of butter can also be halved.
For more of a rustic mashed potato, you can skip the peeling. Give the potatoes a good wash before cooking.
You can use frozen spinach for this recipe, but keep in mind that it holds a lot of water when it is cooked. If you use frozen spinach, cook it separately and squeeze out as much water as you can before mixing it with the cream and garlic.
Perfect to serve up as part of a weeknight meal, this spinach mashed potato recipe won’t be out of place as part of an occasion meal either. Rich and creamy with a delicious garlic taste, you won’t be able to get enough of this!
Recipe Notes and Tips
- Add salt to the water when you cook your potatoes to enhance the flavor right from the start of cooking.
- Don’t chop your potatoes too small when you boil them. They can easily overcook and become waterlogged.
- Start the potatoes in cold water and bring them up to a boil. This will ensure they cook evenly all the way through.
- When you mash the potatoes they should be warm, as should the cream and spinach. If everything is warm, the potatoes will absorb the liquid and flavors more easily.
- Taste before serving and add salt and pepper to suit your tastes.
More Mashed Potato Recipes
- Air Fryer Mashed Potatoes
- Leek Potato Mash
- Creamy Rosemary Garlic Mashed Potatoes
- Wholegrain Mustard Mashed Potatoes
Spinach Mashed Potatoes
Equipment
Ingredients
- 2 pounds potatoes (Russets are best)
- ¼ cup butter (4 tablespoons)
- 2 cloves garlic (minced)
- 8 ounces spinach (227g)
- ½ cup cream (35%) (120ml)
- ¼ teaspoon salt (more added to taste if needed)
- black pepper (added to taste)
Instructions
- Peel the potatoes and cut into large chunks. Place in a large pot of salted water and bring to a boil. Boil for around 20 minutes til tender. Drain and set to one side.2 pounds potatoes
- In the same pot, add the butter and minced garlic and place on a medium heat.¼ cup butter, 2 cloves garlic
- Once melted, add in the spinach. Cook, stirring well, til the spinach has wilted.8 ounces spinach
- Add in the cream, salt and black pepper. Let the cream warm through, for a minute, don't bring it to a simmer.½ cup cream (35%), ¼ teaspoon salt, black pepper
- Take the cream off of the heat and add in the cooked potatoes. Mash together. Taste for seasoning and serve.
Notes
- Add salt to the water when you cook your potatoes to enhance the flavor right from the start of cooking.
- Don’t chop your potatoes too small when you boil them. They can easily overcook and become waterlogged.
- Start the potatoes in cold water and bring them up to a boil. This will ensure they cook evenly all the way through.
- When you mash the potatoes they should be warm, as should the cream and spinach. If everything is warm, the potatoes will absorb the liquid and flavors more easily.
- Taste before serving and add salt and pepper to suit your tastes.
