Creamy Spinach Parmesan Mash (Printable)

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

# Ingredient List:

→ 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)

# Steps:

01 - Place potatoes in a large pot and cover with cold, salted water. Bring to a boil, then reduce heat and simmer for 15–18 minutes until tender when pierced with a fork.
02 - While potatoes cook, heat 1 tablespoon 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 the cooked potatoes and return them to the pot. Add remaining butter and mash until smooth and creamy.
04 - Stir in warmed cream, grated Parmesan, sautéed spinach with garlic, salt, pepper, and optional nutmeg. Mix thoroughly until fully combined and creamy.
05 - Taste and adjust salt and pepper as needed. Serve immediately, garnished with additional Parmesan if desired.

# Expert Advice:

01 -
  • It transforms ordinary mashed potatoes into something vibrant and surprisingly elegant without any extra effort.
  • The spinach adds color and nutrition while the Parmesan brings a nutty richness that feels restaurant-worthy.
  • It pairs beautifully with almost anything, from roast chicken to a simple piece of fish.
02 -
  • Always warm your cream before adding it, cold cream will cool down your potatoes and make them harder to mash smoothly.
  • Don't skip salting the cooking water, it seasons the potatoes from the inside and makes a huge difference in the final flavor.
  • Freshly grated Parmesan melts into the mash beautifully, but the pre-shredded stuff clumps and doesn't taste nearly as good.
03 -
  • Use a potato ricer instead of a masher if you have one, it makes the texture impossibly light and smooth.
  • Add the Parmesan off the heat so it melts gently without turning greasy or separating.
  • Taste before serving and don't be afraid to add more salt, mashed potatoes need more seasoning than you think.
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