Spinach Parmesan Mashed Potatoes Recipe
I’ve noticed how much better I feel when I eat spinach. No fooling. So I’m constantly looking for more ways to get more spinach into my meals without it just being a lump of veggies on the side of the plate. It tastes good that way, but gets a little tiring.
You’ll notice quite a few recipes with spinach as an ingredient on this site. A new favorite mont them is our Spinach Parmesan Orzo Pasta recipe we just posted. You’re guaranteed to love it
This one for Spinach Parmesan Mashed Potatoes is even easier to make and equally delicious. And again, it’s a great way to get the kids to eat spinach if they aren’t all that fond of it.
This recipe isn’t rocket science. Feel free to adjust proportions to your tastes. It was also designed to be fast and easy to make. But you can follow the same steps using real boiled potatoes if you desire. I think it’s always better to use whole foods, but sometimes time is scarce.
- Instant mashed potatoes, enough for four servings
- Salt and pepper per package directions
- Milk per package directions
- 3/4 cup Grated parmesan cheese
- 6 oz Baby spinach leaves
Prepare mashed potatoes per package directions
When potatoes are nearly done, fold in spinach leaves. Stir in the potatoes over low heat until wilted.
Mix in half of the parmesan cheese
Pour mixture into an oven safe dish and sprinkle the remaining parmesan cheese on top
Place in the oven on broil for 2 or 3 minutes, just until the cheese melts and is slightly browned and crispy. Serve immediately.
Note: adding a pinch of dried minced garlic or garlic salt is a nice touch.