Pin it One Saturday morning, I opened my fridge to find a bag of spinach about to wilt and half a block of Parmesan I'd forgotten about. I was making mashed potatoes for dinner anyway, so I threw them all together on a whim. The first bite stopped me mid-conversation—creamy, savory, with this unexpected brightness from the greens. It's been my go-to side ever since.
I made this for a small dinner party once, and my friend who claims to hate spinach went back for seconds. She didn't even notice the greens until I mentioned them later. That's when I realized this dish has a quiet way of winning people over—it feels indulgent but sneaks in something good for you.
Ingredients
- Yukon Gold or Russet potatoes: Yukon Golds give you a buttery, naturally creamy texture, while Russets make for fluffier mash—I've learned either works beautifully here.
- Unsalted butter: You want control over the salt, and butter is what makes the potatoes taste like comfort.
- Heavy cream: Warming it first prevents the mash from cooling down and keeps everything silky.
- Parmesan cheese: Freshly grated is the secret—it melts in smoothly and adds that nutty, salty depth pre-grated versions just can't match.
- Fresh baby spinach: It wilts down to almost nothing, so don't be alarmed by the volume in the pan.
- Garlic: Just two cloves are enough to perfume the spinach without overpowering the dish.
- Salt, pepper, and nutmeg: Nutmeg is optional, but a tiny pinch brings out a warmth that feels like a hug.
Instructions
- Boil the potatoes:
- Start them in cold, salted water so they cook evenly all the way through. When a fork slides in without resistance, they're ready.
- Sauté the spinach:
- Melt a tablespoon of butter, toss in the garlic until it smells amazing, then add the spinach and stir until it collapses into the pan. It only takes a couple of minutes.
- Mash the potatoes:
- Drain them well, then mash with the remaining butter while they're still steaming hot. This is when they soak up all the richness.
- Fold everything together:
- Stir in the warm cream, Parmesan, and garlicky spinach, along with your seasonings. Mix gently until it's creamy and flecked with green.
- Taste and serve:
- Adjust the salt and pepper to your liking. Serve it hot, maybe with a little extra Parmesan on top if you're feeling generous.
Pin it The first time I served this alongside roast chicken, my dad looked at his plate and said it reminded him of something his grandmother used to make. He couldn't remember the name, but he remembered the feeling. That's what a good side dish does—it holds space for more than just flavor.
Swaps and Substitutions
If you don't have spinach, kale or Swiss chard work just as well—just remove any thick stems first. I've also used sour cream in place of some of the heavy cream when I wanted a tangier finish, and it was delicious. For a dairy-free version, swap in olive oil and nutritional yeast, though the texture won't be quite as luscious.
Storing and Reheating
Leftovers keep in the fridge for up to three days in an airtight container. Reheat gently on the stovetop with a splash of cream or milk, stirring often so they don't stick. The microwave works too, but cover the bowl and stir halfway through to keep the texture even.
Serving Suggestions
This pairs beautifully with anything roasted or grilled—think steak, pork chops, or baked salmon. I've also served it under a poached egg for brunch, and it felt like a totally different dish.
- Top with crispy fried shallots for texture.
- Sprinkle with red pepper flakes if you like a little heat.
- Serve it in a warm bowl so it stays creamy longer.
Pin it This recipe has a way of making weeknight dinners feel a little more special without any extra effort. I hope it becomes one of those dishes you make without thinking, the kind that just feels like home.
Recipe FAQ
- → What type of potatoes work best for this dish?
Yukon Gold or Russet potatoes are ideal for achieving a creamy texture when mashed.
- → Can I substitute other greens for spinach?
Yes, kale or Swiss chard can be used as alternatives, providing a similar texture and flavor.
- → How do I make the mash extra creamy?
Adding an extra splash of warm cream or a spoonful of sour cream will increase creaminess.
- → Is it necessary to sauté the spinach with garlic?
Sautéing spinach with garlic enhances its flavor and softens its texture, complementing the mash well.
- → Can this dish be prepared ahead of time?
It’s best served fresh, but you can prepare it in advance and gently reheat, stirring occasionally to maintain creaminess.