I’m the kind of eater who needs to vary her meals. I’m not above leftovers, though I do prefer to not eat the same thing consecutively. I also like to play around with my veggies, proteins, and carbs so that I get to experience different flavors, textures, and pairings whenever possible.
When it comes to carbs, I like to cycle between different types and preparations of rice, breads, wraps, pastas, and potatoes. I enjoy exploring ways to spice up the usual dishes.
This particular recipe is a way to elevate the classic mashed potatoes. There’s some added texture thanks to the spinach, and another layer of flavor from the cheese. Feel free to substitute or add your favorite cheese here too. (I once added blue cheese to my mash, and it was an instant favorite. Perhaps I’ll share that recipe next time.)
Yield: 3–4 servings
Total time: 45 minutes
Makes 3–4 servings.
- 4 medium-sized potatoes
- 2 bunches of spinach, leaves removed from the stem
- 1/3 cup butter
- 1/2 cup milk
- 1/2 cup grated cheddar cheese
- salt and pepper to taste
- Peel and slice the potatoes into quarters.
- Fill a pot with water and bring to a boil. Add the potatoes and cook for 15 minutes or until tender enough to mash.
- Fill a second pot with water and bring to a boil. Blanch the spinach leaves for 3 minutes or until soft.
- Once potatoes are cooked, drain and place them in a large bowl.
- Also drain the spinach leaves and set aside.
- Start mashing the potatoes using two forks or a potato masher.
- Add the butter and mash some more until well blended.
- Add milk little by little until the mashed potatoes are smooth but not too wet.
- Add the spinach leaves and fold them into the mashed potatoes using a spatula.
- Add the cheese and mix.
- Add salt and pepper to taste and mix.
- Serve and enjoy!
We had this for dinner and paired it with Salisbury steak. You can definitely say it was a filling and satisfying meal. Is this something you’ll try soon, or how would you dress up your mashed potatoes? I’d love some ideas!