Creamy Spinach Parmesan Mash (Print Version)

Velvety mashed potatoes folded with sautéed spinach, warm cream, and savory Parmesan cheese.

# 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 additional 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 reduce to a simmer and cook for 15 to 18 minutes, or until tender when pierced with a fork.
02 - While potatoes are cooking, heat 1 tablespoon of butter in a large skillet over medium heat. Add minced garlic and sauté for 30 seconds. Add spinach and cook, stirring, until wilted, approximately 2 minutes. Remove from heat.
03 - Drain the cooked potatoes and return them to the pot. Add remaining butter and mash until smooth and creamy.
04 - Stir in warmed heavy cream, grated Parmesan, sautéed spinach with garlic, salt, black pepper, and nutmeg if using. Mix thoroughly until fully combined and creamy.
05 - Taste the mixture and adjust seasoning as desired. Serve immediately, garnished with extra Parmesan if preferred.

# Expert Tips:

01 -
  • It turns humble potatoes into something elegant enough for guests, yet easy enough for a Tuesday night.
  • The spinach sneaks in a pop of green and a boost of nutrition without feeling virtuous or boring.
  • Parmesan and cream make every spoonful taste like a hug from the inside out.
02 -
  • Always warm your cream before adding it to the potatoes, or you'll end up with a lukewarm, gluey mess instead of a silky mash.
  • Don't overmix once you add the cream and cheese, or the potatoes can turn gummy and dense instead of fluffy.
03 -
  • Use a potato ricer instead of a masher if you have one, it makes the fluffiest, smoothest mash without any lumps.
  • Grate your Parmesan just before mixing it in, the fresher it is, the better it melts and blends into the cream.
Go Back