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.
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
How to Make It
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.