Creamy Spinach Potato Mash Recipe

4.91 from 10 votes

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

Prep Time15

Cook Time25

Total Time40

Course: Side Dishes

Cuisine: German

Servings: people

Calories: 509kcal

Author: Adina

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

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

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.

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.

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.
Spinach: 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.