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Mashed Potatoes with Spinach

These creamy potatoes get an earthy note from the fresh spinach. A hint of nutmeg is the surprise ingredient that balances the seasonings and makes this a stand out side.
Course Sides
Cuisine American
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4 people


  • 4-6 potatoes, cut into medium chunks
  • 1 10 ounce package of baby spinach
  • 1/4 cup butter or parve margarine
  • 1/2 cup heavy cream or whole milk or non dairy creamer
  • 1 tsp. Kosher salt to taste
  • 1/4 tsp. freshly ground black pepper to taste
  • 1/8 tsp. ground nutmeg to taste


  1. Boil potatoes in salted water for about 15-20 minutes until tender but not mushy. Meanwhile, put spinach in a pot with a little hot water just until it wilts. Drain well and squeeze excess water from spinach with paper towels or tea towel. Set aside.
  2. Put potatoes (make sure to drain them) in a large bowl. Add the butter, cream, spinach, pepper, and nutmeg. Using a hand blender, on low setting, blend until you get your desired consistency. Check seasonings.