Mashed potato – but not just any old mashed potato – fluffy & creamy Spinach Mashed Potatoes loaded with green spinach (duh!) herbs & feta. No need for greens with this side dish, it’s all in one.
So, at the moment you are probably wondering…
Can you add spinach to mashed potatoes?
You bet! I fold through roughly chopped baby spinach, which means you don’t even have to cook the spinach first!
Gotta say that plain spinach on it’s own is one of those veggies that frankly isn’t a favourite in our house, and I don’t think we are alone there. I’m sure there are two camps – the spinach lovers and the non spinach lovers. We here at home are in non lovers section, but this recipe for green spinach mashed potatoes really went down a treat!
Of course, if you are in the spinach lovers section this recipe is obviously great for you too!
For us non lovers the addition of all the other yummy herby cheesy stuff, PLUS then mixing it into – Mashed Potatoes – (yes it deserves capitals) takes eating your greens to a whole new level.
Ingredients for mashed potatoes with spinach
- Milk – light or full fat
- Salted butter
- Sour cream – I used light
- Garlic powder
- Lemon zest
- Chopped baby spinach, parsley, chives and shallots (green onions)
- Danish feta
- Salt and pepper
How to make spinach mashed potatoes
- Boil, steam or microwave some cubed potatoes until tender.
- Drain potatoes, then mash.
- Add butter, sour cream, powdered garlic, and lemon zest then mix lightly to incorporate and melt butter.
- Add milk 1 tbsp at a time, mixing lightly until you reach your desired consistency.
- Fold through chopped parsley, chives, shallots & baby spinach.
- Transfer your potato mixture to a microwave safe bowl/dish (if needed), and microwave for 2-3 minutes or until well heated.
- Gently fold through crumbled feta, add salt and pepper to taste and serve.
My top tips for making spinach mashed potatoes
- The variety of potato I used in this dish is Coliban, but Sebago (they are both common in Australian supermarkets) would also work well. What you are looking for is floury potatoes.
- Putting the finished (or in this case nearly finished) mash in the microwave is my secret for adding some fluff to your mash. When you microwave the potato mixture, not only does it get hot but I find that it tends to puff up a bit. You have also just added a big bunch of cold green spinach to your mixture, so it will need heating.
- It’s up to you if you boil or microwave your potatoes, you could steam them too if you want.
- The amount of milk in the recipe isn’t hard and fast, because it depends on your variety of potato as well as how you like your mash consistency wise. The reason I suggest adding it 1 tablespoon at a time is that once it goes in, you can’t get it out! We have all been there – loose mash!
- I have only added seasoning at the end (after you add the feta) because feta itself is a bit salty, so you don’t want to over season.
More potato recipes
Irish Champ Potatoes – my take on the traditional Irish dish, filled with garlic & butter!
Colcannon – mashed potatoes combined with cabbage and bacon – more healthy greens in your mash!
Mustard Mashed Potatoes – ribbons of buttery mustard running through creamy mash.
Mashed Potato Cakes with Bacon – little cakes of mashed potato, wrapped in bacon and baked.
Warm Mustard Potato Salad – a no-mayo potato salad.
Chicken Mornay Baked Potatoes – baked jacket potatoes stuffed with a creamy chicken, bacon and avocado mornay sauce.
Extra Crispy Potatoes – our go-to roast potatoes, crispy and glass-like on the outside but fluffy in the middle. The roast potatoes I serve at my Christmas table!
(That’s not even all of them – can you tell I like potatoes???)
If you are like us, and not really spinach lovers I suggest you give this recipe a go, you might be pleasantly surprised – like I was when my green spinach hating husband actually said he liked this!
For you spinach lovers – well, it’s spinach. You like spinach. Tastes great with everything else I’ve added too eg: potatoes, feta, herbs. Job done.
Spinach Mashed Potatoes
- 900 g peeled potatoes, evenly chopped I used coliban
- 60 g baby spinach leaves chopped
- 1 tbsp finely chopped chives
- 2 tbsp chopped flat leaf parsley leaves
- 1 tbsp finely sliced shallots/scallions/green onions
- 1/2 tsp powdered garlic
- 3 tbsp sour cream I use light
- 50 g salted butter
- zest of 1 lemon
- 3-5 tbsp milk (see notes)
- 50 g danish feta crumbled
- salt & pepper to taste
- Boil or microwave your potatoes until they are tender, about 20 - 25 mins depending on the size of your chunks of potato, then drain. Allow to steam dry for a minute or two, then place back in the pot/bowl they came out of, which should by now have steamed dry as well.
- Mash potatoes using a potato masher, potato ricer or fork to your desired consistency. Add butter, sour cream, powdered garlic, and lemon zest then mix lightly to incorporate and melt butter.
- Add milk 1 tbsp at a time until you reach your desired consistency, then fold through parsley, chives, shallots & baby spinach. If you boiled your potatoes on the stove in step 1, then transfer your potato mixture to a microwave safe bowl/dish.
- Microwave potato mixture on high for 2-3 mins or until well heated, then fold through crumbled feta, add salt & pepper to taste and serve.