Creamy Spinach Mashed Potato Bake

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.

Yield: Makes 6 to 8 servings
Total:
Recipe from Southern Living

More From Southern Living

Recipe Time

Hands On: 25 Minutes
Total: 50 Minutes


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

Preparation

  1. 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. 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. 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.
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