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.

Yield: 5 servings (serving size: 1/2 cup)
Recipe from Oxmoor House

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Recipe Time

Cook Time:
Prep Time:
Other: 1 Minute

Nutritional Information

Amount per serving
  • Calories: 128
  • Calories from fat: 17%
  • Fat: 2.4g
  • Saturated fat: 1.6g
  • Protein: 4.3g
  • Carbohydrate: 19.8g
  • Fiber: 3.4g
  • Cholesterol: 7mg
  • Iron: 0.5mg
  • Sodium: 224mg
  • Calcium: 78mg


  • 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. 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.
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