Creamy Spinach Mashed Potato Bake

Southern Living
Creamy Spinach Mashed Potato BakeRecipe
Photo: Jennifer Davick; Styling: Amy Burke
Creamy Spinach Mashed Potato Bake gets its color and creaminess from baby spinach and herb-garlic cheese. The surprise crunch comes from toasted pecans.
Makes 6 to 8 servings


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4 pounds baking potatoes
2 teaspoons salt
1 1/4 cups warm buttermilk
1/2 cup warm milk
1/4 cup melted butter
1/2 teaspoon pepper
1 teaspoon salt
1 (5-oz.) package fresh baby spinach, cooked until wilted
1 (5 1/2-oz.) package buttery garlic-and-herb spreadable cheese
1/4 cup chopped toasted pecans


Hands-on: 25 Minutes
Total: 50 Minutes

1. Peel potatoes; cut into 2-inch pieces. Bring potatoes, 2 tsp. salt, and water to cover to a boil in a large Dutch oven over medium-high heat; boil 20 minutes or until tender. Drain. Return potatoes to Dutch oven, reduce heat to low, and cook, stirring occasionally, 3 to 5 minutes or until potatoes are dry.

2. Mash potatoes with a potato masher to desired consistency. Stir in warm buttermilk, warm milk, melted butter, pepper, and 1 tsp. salt, stirring just until blended.

3. Stir in spinach, cheese, and pecans, and spoon the mixture into a lightly greased 2 1/2-qt. baking dish or 8 (10-oz.) ramekins. Bake at 350° for 35 minutes.

Created date

November 2011