Spinachmash Recipes

SALLY'S SPINACH MASHED POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium casserole dish.
• Cook spinach according to package directions. Place potatoes in a pot with enough water to cover, and bring to a boil. Cook 15 minutes, or until tender but firm. Drain, cool slightly, and mash.
• In a bowl, mix the spinach, mashed potatoes, butter, sour cream, onion, salt, and dill. Transfer to the prepared casserole dish. Top with Cheddar cheese.
• Bake 20 minutes in the preheated oven, until bubbly and lightly brown.

SPINACH MASH

Steps:

• Chop and boil the potatoes until tender. Drain. Mash the potato until smooth.
• Melt the butter in a frying pan. Add the garlic and baby spinach leaves and stir until the spinach has wilted. Use a gentle heat.
• Blend or process the spinach mix with half of the cream. Use a stick blender or food processor. Blend until pureed.
• Mix the mashed potato, spinach mix and the remaining cream.

CREAMED MASHED POTATOES WITH SPINACH

Steps:

• Cover potatoes with salted cold water by 1 inch in a large saucepan and simmer, uncovered, until tender, 20 to 30 minutes.
• While potatoes are simmering, bring cream, butter, salt, and pepper to a simmer in a small saucepan. Remove from heat and keep warm, covered.
• Drain potatoes in a colander and cool slightly. Peel potatoes and mash in large saucepan.
• Stir spinach into warm cream, tossing to coat, and when slightly wilted (after about 1 minute), immediately add to potatoes. Mash potatoes until almost smooth. Serve immediately.

SPINACH-INFUSED MASHED POTATOES

Steps:

• Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.
• Meanwhile, heat the olive oil in a saucepan over medium heat. Stir in the red and yellow bell pepper, and cook until the peppers begin to soften, about 3 minutes. Stir in the flour, and cook for 3 minutes more. Pour in the chicken broth, and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer gently for 15 minutes. Season to taste with black pepper.
• Once the potatoes have finished draining, return them to the pot along with the baby spinach, Parmesan cheese, bacon bits, and garlic; mash until smooth. Fold in the butter and cream until incorporated and season to taste with salt and pepper. Serve the mashed potatoes alongside the bell pepper gravy.

GARLIC MASHED POTATOES WITH SPINACH

Steps:

• Place potatoes in a pot and cover with water. Salt water and boil potatoes until tender 12 to 15 minutes.
• Squeeze the water from spinach in a clean dish towel.
• Drain potatoes and melt butter in the hot pot, then add the garlic and cook 2 to 3 minutes. Stir in cream, add the spinach, separating the greens as you do. Season greens with salt, pepper and nutmeg. Add potatoes to the pot and mash to desired consistency.

SPINACH MASHED POTATOES

Steps:

• Place the potatoes in a saucepan and cover with water; cover and bring to a boil over medium-high heat. Cook for 15-20 minutes or until very tender. Drain well and place in a bowl; mash. Add the sour cream, butter, sugar, salt, pepper and dill; mix well. Stir in spinach., Transfer to a greased 2-qt. baking dish. Sprinkle with cheese. Bake, uncovered, at 350° for 30-35 minutes or cheese is melted.