Creamy Spinach Parmesan Mash (Printable)

Smooth potatoes combined with spinach, cream, and Parmesan for a flavorful, creamy side dish.

# What You'll Need:

→ Potatoes

01 - 1.5 lbs Yukon Gold or Russet potatoes, peeled and cut into chunks

→ Dairy

02 - 4 tbsp unsalted butter
03 - 1/2 cup heavy cream, warmed
04 - 1/2 cup freshly grated Parmesan cheese

→ Vegetables

05 - 4 cups fresh baby spinach, roughly chopped
06 - 2 cloves garlic, minced

→ Seasonings

07 - 1/2 tsp salt, plus more to taste
08 - 1/4 tsp freshly ground black pepper
09 - Pinch ground nutmeg (optional)

# Directions:

01 - Place potatoes in a large pot and cover with cold, salted water. Bring to a boil, then simmer for 15 to 18 minutes until fork-tender.
02 - Heat 1 tbsp butter in a large skillet over medium heat. Add minced garlic and sauté for 30 seconds. Add spinach and cook, stirring, until wilted, about 2 minutes. Remove from heat and set aside.
03 - Drain potatoes and return to the pot. Add remaining butter and mash until smooth.
04 - Stir in warm cream, Parmesan cheese, sautéed spinach with garlic, salt, pepper, and nutmeg if using. Mix until creamy and thoroughly combined.
05 - Taste and adjust seasoning as desired. Serve immediately, optionally garnished with extra Parmesan.

# Expert Tips:

01 -
  • It turns plain mashed potatoes into something that feels fancy without any extra effort.
  • The spinach adds color and a subtle earthiness that balances the richness of cream and Parmesan.
  • You can make it with ingredients you probably already have on hand.
02 -
  • Always warm your cream before adding it to the potatoes, or they'll turn gummy and dense.
  • Don't overmix once you add the cream and cheese, or the starch will make everything gluey instead of fluffy.
03 -
  • Use a potato ricer instead of a masher for the smoothest, fluffiest texture you've ever had.
  • Taste your Parmesan before adding salt; some brands are saltier than others and you don't want to overdo it.
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