I stumbled upon this spinach and feta mashed potatoes recipe during a late-night scroll, and it was like finding a hidden gem in the Netflix library. Imagine the creamy, comforting goodness of classic mashed potatoes—now picture them infused with the vibrant green of spinach and the tangy zing of feta. It’s the kind of dish that makes you want to cozy up in a sweater, even if it’s not quite sweater weather yet.
Steps
- Clean the russet potatoes thoroughly and prick them multiple times with a fork to allow steam to escape. Place them on a microwave-safe plate and microwave on high for 5 minutes. Use a fork to check if the center is tender; if not, continue microwaving in one-minute intervals until fully cooked, up to about 8 minutes.
- Allow the potatoes to cool slightly, then cut them into chunks for easier mashing. Place the potato pieces in a large bowl and add 3 tablespoons of butter, 1/4 cup of milk, 1/4 teaspoon of garlic powder, 1/2 teaspoon of salt, and freshly cracked pepper. Mash the mixture until the butter is melted and the ingredients are well combined.
- Add two packed cups of fresh spinach to the mashed potatoes and stir in until the spinach begins to wilt from the heat of the potatoes. This partial wilting will add texture and volume to the potatoes.
- Incorporate 2 ounces of crumbled feta cheese into the potato mixture by folding it in gently. Taste the potatoes and adjust the seasonings with additional salt, pepper, or butter if necessary.
Ingredients
- 2 russet potatoes (approximately 2.5 lbs)
- 3 tablespoons butter
- 1/4 teaspoon garlic powder
- 1/2 teaspoon salt
- Freshly cracked pepper, to taste
- 1/4 cup milk
- 2 cups fresh spinach, packed
- 2 ounces crumbled feta cheese
Nutritional Values
Calories: 867.08 kcal | Carbohydrates: 141.32 g | Protein: 24.2 g | Fat: 25.52 g | Sodium: 1587 mg | Fiber: 10.72 g
FAQ
- Can I use frozen spinach instead of fresh spinach in this recipe?
- Yes, frozen spinach can be used as an alternative. Make sure to thaw it and squeeze out as much moisture as possible before mixing it into the mashed potatoes to prevent a watery texture.
- Is it necessary to peel the potatoes before cooking them?
- No, peeling is not required for this recipe. Leaving the skin on creates a rustic texture and also saves time during preparation.
- How can I cook the potatoes if I don’t want to use a microwave?
- You can bake the potatoes in an oven preheated to 375-400°F for 45-60 minutes or boil them in a pot of water until they are tender.
- Can these mashed potatoes be frozen for later use?
- Yes, Spinach and Feta Mashed Potatoes freeze well. You can prepare and freeze them after cooking, then reheat as needed throughout the week.
- What if I prefer smoother mashed potatoes?
- If you prefer a smoother consistency, you can use a potato masher or ricer to achieve the desired texture, although the recipe’s rustic charm comes from leaving the potatoes slightly chunky.
Tips
- Leave the potato skins on for a rustic texture and to save time on peeling. Cooking them in the microwave can be a quick and easy alternative, taking only about 8 minutes, and reducing cleanup compared to boiling.
- Ensure the potatoes are still warm when adding butter and other ingredients, as the heat helps melt the butter and blend flavors smoothly.
- For added texture, allow the spinach to remain only partially wilted by the residual heat of the potatoes, giving the dish more volume and a fresh taste.
- If using frozen spinach, make sure to thaw and squeeze out excess moisture before mixing it into the potatoes to avoid a soggy texture.
Equipment
- Microwave-safe plate
- Fork (if you don’t have one already for piercing and mashing)
- Large mixing bowl
- Potato masher (optional, as the recipe used a fork for mashing, but a masher would be helpful for smoother potatoes)
