Looking for a comforting side dish with a fresh twist? These spinach mashed potatoes deliver everything you want from a classic mashed potato—creamy, buttery, and satisfying—while adding a bright, earthy note from spinach. They make a wonderful addition to a holiday table or an easy weeknight dinner.
This recipe has become a family favorite and a meaningful memory. My husband’s family celebrates Thanksgiving on the Saturday after the holiday, and their meals tend to be less rigidly traditional and more about what people feel like making. That’s how I first encountered these potatoes: they were brought by my husband’s late Aunt Leah, who had a knack for comforting, uncomplicated dishes that tasted like home.
At first I was skeptical—greens in mashed potatoes?—but one bite changed my mind. The spinach blends into the potatoes so nicely that it adds flavor and color without overwhelming the texture. Sautéed onion adds a sweet, savory note that elevates the whole dish. These potatoes are rich and buttery and can stand alone without gravy, though they pair beautifully with roasted meats and vegetables.
After Aunt Leah passed away, I set out to recreate the recipe as a way of honoring her memory. Over time I refined it into the version below: straightforward, flavorful, and easy to scale for a crowd. If you’re used to making mashed potatoes from scratch, this adds just a few simple steps—sautéing onion and spinach—to turn a familiar side into something a little more special.
Spinach mashed potatoes
- This recipe is easy to follow if you already make mashed potatoes: add a quick sauté of onion and spinach and fold it into classic mashed potatoes.
- If your family is sensitive to onions, consider finely dicing and slowly sautéing them until very soft and sweet—they add depth, but you can omit them if necessary.
- Don’t be intimidated by the amount of spinach: it wilts down dramatically when cooked and blends into the potatoes rather than standing out as a separate ingredient.
- Sauté the spinach until it’s fully wilted so its texture melds with the mashed potatoes; raw spinach will not give the same result.
- These mashed potatoes are a great way to use Thanksgiving leftovers—stir sautéed onion and spinach into leftover mashed potatoes, and add chopped turkey or ham for a complete, reheated meal.
Ingredients
- 3 lbs potatoes, peeled and roughly diced
- 1/2 cup butter (1 stick)
- 1 medium onion, diced
- 4 packed cups fresh spinach, roughly chopped
- 1/2 cup sour cream
- 1–2 cups milk, cream, or half-and-half (adjust for desired consistency)
- Salt and pepper, to taste
Instructions
- Peel and roughly dice the potatoes into even pieces so they cook uniformly.
- Place potatoes in a large pot, cover with cold water, and bring to a boil over medium-high heat. Cook until potatoes are tender when pierced with a fork.
- While the potatoes cook, melt the butter in a heavy skillet over medium heat.
- Add the diced onion to the melted butter and sauté until the onion is soft and translucent, about 5–8 minutes. This step develops sweetness and depth of flavor.
- Add the chopped spinach to the skillet with the onion. Stir continuously until the spinach is completely wilted and any excess moisture has cooked off. Remove the pan from heat and set aside.
- When the potatoes are tender, drain them well and return them to the pot. Mash the potatoes, seasoning generously with salt and pepper as you go.
- Stir in the sour cream and then add milk, cream, or half-and-half a little at a time until you reach your preferred consistency—creamy and smooth but not soupy.
- Fold the sautéed onion, spinach, and butter mixture into the mashed potatoes until everything is evenly combined. Taste and adjust salt and pepper as needed.
- Serve the spinach mashed potatoes hot as a stand-alone side or alongside your main dish. Leftovers reheat well; add a splash of milk when reheating to refresh the texture.
Notes
These mashed potatoes pair nicely with roasted poultry, beef, or a simple vegetarian main. For a lighter version, reduce the butter and replace some of the dairy with low-fat milk, though the full-flavored version is especially comforting for holiday meals. If you prefer a smoother texture, use a potato ricer before adding the dairy.
Other recipes you may enjoy:
- Creamy Asparagus soup
- Thyme roasted sweet potatoes
- Cheesy Broccoli shepherd’s pie
- Butternut squash soup