Spinach Mashed Potatoes Recipe

Add spinach, leeks, sour cream, buttermilk, and Parmesan cheese to Yukon Gold or Red Bliss mashed potatoes and you have a hit. This is a nice change from traditional mashed potatoes, and colorful, too. Using waxy potatoes like these will give more texture and flavor than the usual mashers, but you may substitute russet potatoes with equal success.

Prep Time: 10 minutes

Cook Time: 20 minutes

Ingredients:

• 2 pounds Yukon Gold, or Red Bliss potatoes, peeled (or skin on for added nutrients and color), cut into chunks
• 4 cloves garlic, peeled
• 3 Tablespoons butter
• 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
• 1 cup chopped leeks or sweet onions
• Salt and freshly-ground pepper to taste
• 3/4 cup sour cream
• 3/4 cup buttermilk
• 1/2 cup grated Parmesan cheese
• Additional salt and pepper to taste

Preparation:

Boil potatoes and garlic in salted water until tender.

Meanwhile, heat a large skillet over medium heat. Melt butter in the skillet and swirl to coat . Saute leeks or sweet onions, cooking gently until softened, about 5 minutes. Add spinach and cook 2 additional minutes. Stir in sour cream, and buttermilk, heating just until warm.

Drain potatoes and garlic and return to hot pot over heat, stirring to evaporate any remaining moisture. Remove from heat. Add spinach mixture, along with Parmesan cheese, and mash. Do not try to get them completely smooth. You want to retain some texture. Sample the mashed potatoes and add more salt and pepper to suit your tastes.

Gently reheat over low heat if necessary before serving.

Yield: 6 servings

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