Creamy Spinach Parmesan Mash (Printable)

Velvety mashed potatoes blended with sautéed spinach, cream, and Parmesan for a rich, flavorful side dish.

# What You 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 Make It:

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 fork-tender.
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 and return them to the pot. Add remaining butter and mash until smooth.
04 - Stir in warm cream, Parmesan, sautéed spinach with garlic, salt, pepper, and nutmeg if using. Mix gently until creamy and thoroughly combined.
05 - Taste and adjust seasoning as needed. Serve immediately, optionally garnished with additional Parmesan.

# Expert Suggestions:

01 -
  • It turns plain mashed potatoes into something that feels special without any extra effort.
  • The Parmesan adds a quiet, nutty richness that makes you go back for seconds without realizing it.
  • Spinach sneaks in vitamins and color, so it feels a little less guilty on the plate.
02 -
  • Warming the cream before adding it keeps the potatoes hot and prevents them from cooling down and getting stiff.
  • Don't add the spinach while it's still wet from washing or your mash will turn watery and loose.
  • Mash the potatoes before adding any liquid, or you'll end up chasing lumps around the bowl forever.
03 -
  • Always taste your potatoes before serving, undersalted mash is the saddest thing on a dinner table.
  • If your mash looks too thick, whisk in warm cream a tablespoon at a time until it's just right.
  • Make the spinach mixture ahead and fold it in at the last second so the green stays bright and fresh looking.
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