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
Creamy Spinach Potato Mash Recipe
Ingredients
- Spinach potato mash:
- 1.3 lb potatoes 600 g, (Note 1)
- 5.5 oz spinach 150 g, (Note 2)
- ½ cup hot milk 125 ml, 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 fillets redfish or other fish of choice for instance pollack, pangasius, about 4.4 – 5.3 oz/ 125 – 150 g each
- 1-2 tablespoons all-purpose flour
- fine sea salt and pepper
- 1 tablespoon butter
- lemon to serve
Instructions
Spinach potato mash:
- Cook vegetables: 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 the potatoes and the spinach, adding the hot milk and the butter. Add more milk if necessary to get your preferred consistency.
- Adjust the taste with sour cream/creme fraiche/ cream cheese (if using), nutmeg, salt, and pepper.
Fish:
- Season fish: Sprinkle the fish fillets with salt and pepper and drag them through the flour. Pat the fish to remove the excess flour.
- Fry fish: Melt the butter in a cast-iron pan. Fry the fish fillets in the hot pan for about 2 minutes per side.
- Serve immediately with lemon, spinach and potato mash, and salad or other vegetables of choice.
Notes
- The best potatoes to use for mash are starchy potatoes. Russet or Yukon Gold in America. Maris Piper, Rooster, Desiree, etc in the UK or Australia, and mehligkochende Kartoffeln in Germany.
- You can use baby, mature or frozen spinach. 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.
Kathy@beyond the chicken coop says
This looks like great comfort food. Perfect for eating on a cold rainy weekend for lunch. It just may warm me up!
Angie@Angie's Recipes says
Healthy comforting food! The fish fillets are perfectly pan seared, Adina.
Monica says
What a fantastic dish...unusual yet totally makes sense and sounds delicious. I love incorporating more fish into our diet and I'm always reminding myself. The pop of green looks so good against the fish.
Balvinder says
This is a really healthy rendition of mashed potatoes. I can just eat this by itself with a nice piece of bread.
Laura Dembowski says
Always awesome to find ways to incorporate more leafy greens into your diet! That fish looks so flaky and delicious!
Sissi says
Such a clever idea! I would never think about it, but I love it!
Marsha says
Made these last week, was SO proud of the turn out. They were DELICIOUS. Thank you… your site is now in my top 3 favorites!
Adina says
Thank you, Marsha, that is so nice of you to say! Makes me proud as well! 🙂
Monika says
Dearest Adina, I knew this! I knew that I would have to come to your web site to get some inspiration for my side dish! And I have just found it !!!! And I\m gonna serve with fish dinner tonight ..... absolutely perfect! And as I am a huge spinach lover, I am sure I am gonna make it very often in the future .... 🙂
Adina says
Monika, you are so nice! Thank you for all your lovely comments, they fill me with joy every time. I really hope you like the spinach mash.