Creamy Spinach Potato Mash

Super creamy spinach potato mash – a perfect side dish for fish, chicken, or just a poached egg.

An extra recipe this week. I was actually done with the spinach series, but this Spinach Potato Mash recipe is so good, I could not keep it only for us.

I’ve only cooked this because I had some leftover veggies from making the Spinach Feta Pie – Börek from yesterday and I didn’t feel like making only salad with it. So I thought about this mash.

I don’t think anybody really needs another recipe for mashed potatoes, we all make them and everyone has its own way with it. But I find that mixing the potatoes with the spinach is worth mentioning, it is just so good!

And if you would like some other special mash try these roasted garlic Parmesan mashed potatoes.

Not to mention this is great way to get your children to eat greens without complaining one bit. Mine are really more into it now after we had so much of it lately, but still they found that combining potatoes with spinach was a particularly good idea.

What do you need?

Potatoes:

• The best potatoes to use for mash are starchy potatoes.
• You can still make a decent mash with all-purpose potatoes, but starchy ones are just better in this case.
• Russet or Yukon Gold in America. Maris Piper, Rooster, Desiree etc in the UK or Australia, and mehligkochende Kartoffeln in Germany.

Spinach:

• You can use baby, mature or frozen.
• Mature spinach has to be chopped first, and will need a couple of minutes more in the water.
• Frozen one can be added still frozen or partially frozen to the water, it will defrost very quickly.

How to make spinach potato mash?

• Peel and chop the potatoes. Cook in salted water.
• Five minutes before they are done add the spinach and continue cooking until the potatoes are soft and the spinach wilted and cooked. Drain well.
• Mash adding the hot milk and the butter.
• Add more milk if necessary to get your preferred consistency.
• Adjust the taste with nutmeg, salt and pepper.

Fish recipe as a bonus:

Although this post should only be about the spinach mashed potatoes, I feel I have to write the recipe for making the fish as well. It is the perfect fit!

• Melt the butter in a cast-iron pan.
• Sprinkle the fish filets with salt and pepper and drag them through the flour.
• Pat the fish to remove the excess flour and fry in the hot pan for about 2 minutes per side.

What else to serve with the spinach mash?

• Basic Skillet Chicken Breast
• Roasted Chicken Leg Quarters
• Roasted Whole Chicken
• Skillet Pork Chops
• Pork in Tomato Sauce

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Creamy Spinach Potato Mash Recipe

Yield: 4

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Super creamy spinach potato mash – a perfect side dish for fish, chicken, or just a poached egg.

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Ingredients

• Spinach potato mash:
• 600 g/ 1.3 lbs potatoes
• 150 g/ 5.3 oz spinach
• 100 ml/ 3.4 fl.oz/ scant ½ cup hot milk (or more if necessary)
• 1 tablespoon butter
• 1 heaped tablespoon sour cream/creme fraiche/ cream cheese, optional but recommandable
• some nutmeg
• fine sea salt and pepper
• Fish:
• 4 filets redfish or other fish of choice (for instance pollack, pangasius), about 125 – 150 g/ 4.4 – 5.3 oz each
• 1-2 tablespoons all-purpose flour
• fine sea salt and pepper
• 1 tablespoon butter
• lemon to serve

Instructions

Spinach potato mash:

1. Peel and chop the potatoes. Cook in salted water.
2. Five minutes before they are done add the spinach and continue cooking until the potatoes are soft and the spinach wilted and cooked. Drain well.
3. Mash the potatoes and the spinach adding the hot milk and the butter.
4. Add more milk if necessary to get your preferred consistency.
5. Adjust the taste with sour cream/creme fraiche/ cream cheese (if using), nutmeg, salt, and pepper.

Fish:

1. Melt the butter in a cast-iron pan.
2. Sprinkle the fish filets with salt and pepper and drag them through the flour.
3. Pat the fish to remove the excess flour and fry in the hot pan for about 2 minutes per side.
4. Serve the fish immediately with lemon, spinach potato mash, and salad or other vegetables of choice.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 509Total Fat: 22gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 120mgSodium: 466mgCarbohydrates: 38gFiber: 4gSugar: 2gProtein: 40g

Nutrition information isn’t always accurate.