Sautéed Spinach With Rustic Mashed Potatoes

Yield: 4 servings (1 cup potato and 2/3 cup spinach)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 324
  • Fat: 6.7g
  • Saturated fat: 2.2g
  • Protein: 11.6g
  • Carbohydrate: 57.5g
  • Cholesterol: 7mg
  • Iron: 4.3mg
  • Sodium: 858mg
  • Calories from fat: 18%
  • Fiber: 8.2g
  • Calcium: 251mg


  • 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


  1. 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.
  2. 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.
  3. 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.
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