Creamy Spinach Mashed Potatoes

Add chopped spinach to your basic mashed potatoes to contribute nutrients as well as a dash of color. Use leftover spinach in a tossed salad, or sauté it in olive oil with garlic.


5 servings (serving size: 1/2 cup)

Recipe from

Oxmoor House

Recipe Time

Prep: 4 Minutes
Cook: 6 Minutes
Other: 1 Minute

Nutritional Information

Calories 128
Caloriesfromfat 17 %
Fat 2.4 g
Satfat 1.6 g
Protein 4.3 g
Carbohydrate 19.8 g
Fiber 3.4 g
Cholesterol 7 mg
Iron 0.5 mg
Sodium 224 mg
Calcium 78 mg


1 teaspoon light stick butter
2 garlic cloves, minced
1 cup 1% low-fat milk
3 tablespoons tub-style light cream cheese
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 2/3 cups frozen mashed potatoes
1 cup chopped fresh baby spinach


1. Melt butter in a medium saucepan over medium heat. Add garlic, and sauté 1 minute or until tender and lightly browned. Add milk and next 3 ingredients, stirring with a whisk. Bring to a simmer, and add potatoes. Cook 2 minutes or until potatoes are smooth and fluffy, stirring occasionally. Stir in spinach; let stand 1 minute or until spinach begins to wilt. Serve immediately.

Jennifer Cofield,

Oxmoor House Healthy Eating Collection,

Oxmoor House

October 2006
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