Who can resist mashed potatoes? Not me! I’m an Idaho farm girl who could eat a bowl of taters for dinner and be completely satisfied! After all, creamy, buttery and savory mashed potatoes are the ultimate in comfort food. Today I decided to give them a fun and healthy makeover by adding some spinach!
I don’t want you to get the wrong impression of me. I’m NOT a health guru, but, I do try to eat incorporate healthy food into my menus. My problem is that my kids don’t want me to incorporate healthy foods into our menu. That’s why I’ve learned to be a little bit sneaky.
I almost always leave the skins on the potatoes when I’m making mashed potatoes because I like them, they are good for you (tons of the nutrients in potatoes come from the skins) and it takes too much time to peel them.
I added a good amount of chopped spinach to the potatoes once they were all mashed up. The kids even liked spinach mashed potatoes because they are a fun green and still taste amazing! I think they are a pretty fresh color for Easter or a festive fun green for St. Patrick’s Day!
Sour cream (or Greek Yogurt) , butter, a little milk (half and half would be delicious if you don’t care about calories), season salt and reduced-fat cream cheese go right in the pan. Stir it all together that’s it!
Grab a spoon and dive in! With spinach mashed potatoes you still have amazingly creamy mashed potatoes, with a little added nutrition. I don’t know about your kids, but it was much easier to get my kids to eat spinach mashed potatoes than it would have been to talk them into eating steamed spinach or salad!
Creamy Spinach Mashed Potatoes
- 8 medium sized potatoes Yukon Gold are my favorite
- ¼ c. butter
- 1 8 oz. pkg. reduced fat cream cheese room temperature
- ⅓ c. milk
- ¼ c. sour cream reduced fat if desired, OR plain Greek yogurt
- ½ tsp. season salt
- ½ tsp. salt
- Freshly ground pepper to taste
- 2 c. chopped spinach
- Dice potatoes and add a pot. Cover with water. Bring pot to a boil and for 15-20 minutes or until potatoes are soft and fall apart tender.
- While potatoes are boiling finely chop spinach in a food processor.
- Drain water from cooked potatoes. Add potatoes back to pot and put pot back on burner. Turn heat to low. Mash potatoes with potato masher.
- Add butter, sour cream, cream cheese, salt, season salt, pepper and milk. Stir until everything is mixed together. Add more milk for a thinner consistency.
- Remove from heat. Add chopped spinach and stir to combine.
- Pour potatoes in a serving dish and serve immediately.