Ingredients
- 4 large Idaho potatoes, peeled and diced
- 2 boxes chopped spinach, defrosted
- 4 tablespoons butter
- 4 cloves garlic, finely chopped
- 1/2 cup cream
- Salt and pepper
- 1/4 teaspoon freshly grated nutmeg
Directions
Place potatoes in a pot and cover with water. Salt water and boil potatoes until tender 12 to 15 minutes.
Squeeze the water from spinach in a clean dish towel.
Drain potatoes and melt butter in the hot pot, then add the garlic and cook 2 to 3 minutes. Stir in cream, add the spinach, separating the greens as you do. Season greens with salt, pepper and nutmeg. Add potatoes to the pot and mash to desired consistency.
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By jerseygirl224
on November 14, 2012
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I love this style of potatoes, with a variation of sorts.
1 I added 1/2 panchetta with the garlic
2 I used 1 bag of fresh spinach instead of frozen
3 Increased garlic cloves to 8
4 Chop Garlic on plate, drizzle 1 tsp olive oil, add 1 tablespoon kosher salt and Italian seasoning. Then with a fork, press oil and seasonings together into the garlic and make a paste. Add that to the pot with the panchetta.
Holy Moly--Good stuff!
By sararozario_116...
Silver Spring, MD
on October 21, 2012
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Absolutely loved this recipe! So simple but pairs so well with a chicken dish. Great way to sneak in greens on to your meal! I def listened to other reviewers and used only 1 box of spinach, used more potatoes, and more minced garlic. There was more than enough spinach in my potatoes! Will def be making this again plenty more times! Thanks Rachael!
By shamerica
Houston, TX
on April 07, 2011
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I tried this recipe tonight and it turned out pretty good. Its a great twist on two traditional side items. I mad a few alterations though. I used minced garlic instead of fresh clove garlic (that's all I had on hand and I had to use more cream than the recipe called for as well.
SMILE;-
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