Creamy Spinach Parmesan Mash

# What You’ll Need:

→ Potatoes

01 - 1.5 lbs Yukon Gold or Russet potatoes, peeled and cut into chunks

→ Dairy

02 - 4 tbsp unsalted butter

03 - 1/2 cup heavy cream, warmed

04 - 1/2 cup freshly grated Parmesan cheese

→ Vegetables

05 - 4 cups fresh baby spinach, roughly chopped

06 - 2 cloves garlic, minced

→ Seasonings

07 - 1/2 tsp salt, plus more to taste

08 - 1/4 tsp freshly ground black pepper

09 - Pinch of ground nutmeg (optional)

# How-To:

01 - Place potatoes in a large pot and cover with cold, salted water. Bring to a boil, then simmer for 15 to 18 minutes until tender when pierced with a fork.

02 - While potatoes cook, heat 1 tbsp butter in a large skillet over medium heat. Add minced garlic and sauté for 30 seconds. Add spinach and cook, stirring, until wilted, about 2 minutes. Remove from heat and set aside.

03 - Drain potatoes thoroughly and return them to the pot. Add remaining butter and mash until smooth.

04 - Stir in warm heavy cream, Parmesan cheese, sautéed spinach with garlic, salt, black pepper, and optional nutmeg. Mix until creamy and well incorporated.

05 - Taste and adjust seasoning as needed. Serve immediately, garnished with additional Parmesan if desired.

# Expert Hints:

01 -

It turns ordinary mashed potatoes into something people ask for by name.
The spinach adds color and freshness without feeling like you're eating your vegetables.
It comes together in one pot and one pan, so cleanup is actually manageable.

02 -

Cold cream will make your mash lukewarm and sad, so always warm it first—I learned this the hard way at Thanksgiving.
Don't over-mash or the potatoes turn gluey, especially with Russets—stop as soon as they're smooth.

03 -

Use a ricer instead of a masher if you want the smoothest, cloudlike texture—it's a game changer.
Always taste before serving, because potatoes can drink up salt and sometimes need more than you think.