$Clockwise from left: Olive Oil Mashed Potatoes with Spinach\, Saffron-Roasted Fingerling Potatoes\, and Potato Gratin with Horseradish and Dill.$

Olive Oil Mashed Potatoes with Spinach

Recipe courtesy of Amy Stevenson for Food Network Kitchen

From: Food Network Magazine

Recipe courtesy of Amy Stevenson for Food Network Kitchen

From: Food Network Magazine

Watch how to make this recipe.

Olive Oil Mashed Potatoes with Spinach

Name: Olive Oil Mashed Potatoes with Spinach
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 6 to 8 servings
Ingredients: 2 1/2 pounds russet potatoes, peeled and cut into large chunks; Kosher salt; 1 bunch spinach (about 1 pound), stemmed and coarsely chopped; 1/2 cup extra-virgin olive oil; 6 cloves garlic, thinly sliced; 1 tablespoon chopped fresh rosemary; Freshly ground pepper

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Level: Easy

Total: 40 min
Active: 25 min

Yield: 6 to 8 servings

Who says mashed potatoes need butter and cream to be delicious? This flavorful and dairy-free version also includes spinach to boost the veggie content and as a bonus, it only dirties one pot. We use spinach, but you can use whatever green you have and like — kale or Swiss chard would be good as well but would need to be added to the pot a little earlier since they’re not as tender as spinach.

Level: Easy

Total: 40 min
Active: 25 min

Yield: 6 to 8 servings

Ingredients

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2 1/2 pounds russet potatoes, peeled and cut into large chunks

Kosher salt

1 bunch spinach (about 1 pound), stemmed and coarsely chopped

1/2 cup extra-virgin olive oil

6 cloves garlic, thinly sliced

1 tablespoon chopped fresh rosemary

Freshly ground pepper

Directions

Put the potatoes in a large pot and cover with water by 2 inches; season with salt. Bring to a boil, then reduce the heat to a simmer and cook until the potatoes are just cooked through, 12 to 14 minutes. Stir in the spinach and simmer until the potatoes are fully tender and the spinach is wilted but still bright green, about 2 more minutes. Reserve 1 cup cooking water, then drain well.
Wipe the pot dry and return to low heat. Add the olive oil and scatter in the garlic slices. Cook, stirring occasionally, until the garlic has softened and is light golden around the edges, about 3 minutes. Add the rosemary and let sizzle for a few seconds.
Add the potatoes and spinach to the pot. Season with 1 1/2 teaspoons salt and a generous grinding of pepper. Over low heat, mash the mixture with a potato masher until the potatoes are chunky and the spinach has broken down into the potatoes. If the mixture is dry, mash in a little of the reserved cooking water, a few tablespoons at a time. Taste and season with more salt and pepper, if needed.