Sautéed Spinach With Rustic Mashed Potatoes

Oxmoor House
4 servings (1 cup potato and 2/3 cup spinach)


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3 Yukon Gold potatoes, diced (about 2 pounds)
1 garlic clove
2 teaspoons olive oil
1 1/2 cups chopped onion (about 1)
1 red bell pepper, seeded and diced
4 garlic cloves, minced
1 (10-ounce) package fresh spinach (about 4 cups)
3/4 cup vegetable broth
1/4 teaspoon crushed red pepper
1/2 cup 1% low-fat milk
1 tablespoon yogurt-based spread (such as Brummel & Brown)
3/4 teaspoon salt
1/4 teaspoon black pepper
6 tablespoons shredded Parmesan cheese


Place potato and 1 garlic clove in a saucepan, and cover with water; bring to a boil. Cover, reduce heat, and simmer, 10 minutes or until tender. Drain and set aside.

Heat oil in a large nonstick skillet over medium-high heat. Add onion, red bell pepper, and minced garlic; sauté 5 minutes or until tender. Add spinach, broth, and crushed red pepper; cover and cook 3 minutes. Stir well.

Add milk, spread, salt, and black pepper to potato; beat with mixer at medium speed for 1 minute or until coarsely mashed. Serve spinach mixture on top of mashed potato. Sprinkle evenly with Parmesan cheese.

Created date

March 2010

Nutritional Information

Calories 324
Fat 6.7 g
Satfat 2.2 g
Protein 11.6 g
Carbohydrate 57.5 g
Cholesterol 7 mg
Iron 4.3 mg
Sodium 858 mg
Caloriesfromfat 18 %
Fiber 8.2 g
Calcium 251 mg