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Creamy Spinach Mashed Potato Bake

Photo: Jennifer Davick; Styling: Amy Burke
Hands-on time 25 mins
Total time 50 mins
Yield Makes 6 to 8 servings
Creamy Spinach Mashed Potato Bake gets its color and creaminess from baby spinach and herb-garlic cheese. The surprise crunch comes from toasted pecans.

Ingredients

  • 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

How to Make It

  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.